wings Archives - Page 34 of 51

Salt and Pepper Wings

Oh my goodness. I’m a big-time chicken wing fan. Any time, anywhere, I’ll eat wings. With darn near anything on them. But sesame oil infused with garlic, onion and jalapeno? I mean, it sounded good but not something I’d ever had on wings. And wow! Was I ever surprised as to just how great these salt and pepper wings were.

Oh you get the salt and lots of black pepper, but then you get this wonderful Asian-inspired flavor that is impossible to stop eating. The sauce is the perfect balance between sharp sesame oil, spicy pepper and garlic and onion. No one flavor overpowers the rest. It’s very, very good.

So Easy, Yet So Darned Good!

Next time I fry a chicken I’m coating it in the same sauce as I used for these salt and pepper wings. And next time I make these salt and pepper wings I might double the sauce because it’s seriously addictingly good.

I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.

Plastic Spice Jars Bottle Containers with Red Cap…

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Multi-Purpose: Our clear plastic jars are perfect…

Also try my tangy wings.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Salt and Pepper Wings

The next time I make these salt and pepper wings I might double the sauce because it’s seriously addictingly good.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: pepper, salt, wings

Servings:

Calories: 1173kcal

Equipment

Saucepan

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 tablespoons vegetable oil
2 tablespoons kosher salt
2 ½ tablespoons freshly ground black pepper
3 tablespoons sesame oil
6 cloves garlic minced
4 green onions sliced
1 large jalapeno sliced

Instructions

Place wings into a large resealable bag.
Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake to coat.
Refrigerate for 1-4 hours before cooking.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
While the wings are cooking, heat the oil in a small saucepan. Add the garlic, onion, and jalapeno and saute until the garlic starts to turn golden.
Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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MIld Sauces
Made for wings and more

Plucker’s Baker’s Gold Wings

Apparently, some of the staff working at Plucker’s came up with the recipe for Baker’s Gold wing sauce. Well, hats off to them for coming up with something totally different! Baker’s Gold is (I think!) a combination of two great BBQ sauces: a smoky ketchup-based sauce like a KC BBQ sauce, and a spicy mustard vinegar-based sauce, such as you’d find in the Carolinas. Heck, why make two different batches of wings with two different BBQ sauces when you can have them both in a single one! Boom! And put it on wings?!? Crazy smart! Brilliant even! Plucker’s Baker’s Gold wings are fantastic!

Every Plucker’s Sauce Is Great

I picked up eighteen different bottles of wing sauce from Plucker’s. It’s a wing restaurant based out of Austin, Texas. Every single sauce, like the sauce on these Plucker’s Baker’s Gold wings, has been fantastic. So many different exciting flavors. I’d better get to making more wings!

What Are You Waiting For?

Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for sipping.

See my guides for cooking your wings, and saucing them! I’ve got you covered!

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Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.

Also try Plucker’s Fire in the Hole wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!