Beer and Buffalo wings. Two great things that are even better together. What could be better? Well, beer-infused Buffalo wings, of course! Thanks to Blonde Beard’s IPA Buffalo wing sauce, you can have both in every bite. A little kick, but not much, from cayenne, and a little IPA beer hoppiness. This is a great, smooth-tasting wing sauce. I’m a big fan of it!
A Great Sauce on more than Wings
Like any good wing sauce, Blonde Beard’s IPA Buffalo wing sauce isn’t just for chicken wings, though it sure is tasty on a big batch of wings for sure! Slather it on grilled chicken. And on ribs (yes, ribs!). Heck, you might even be tempted to drink it right out of the bottle.
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.
Like any good wing sauce, Blonde Beard's IPA Buffalo wing sauce isn't just for chicken wings, though it sure is tasty on a big batch of wings for sure!
Prep Time1 hourhr
Cook Time45 minutesmins
Course: Appetizer
Cuisine: American
Keyword: beer, Buffalo wings
Servings: 6
Calories: 503kcal
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips saved to make stock
I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!
Tasty Spiciness
If you want to tame back the heat (thank you Frank’s RedHot!) on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
I don’t normally like to eat chicken wings that are so blazingly hot that you fall to the floor and curl up into a fetal position. I like great flavor with a bit of heat. These fire-eater habanero wings can satisfy your craving for serious heat, or if you’re like me, satisfy your craving for tasty, slightly hot, wings. It’s all in the amount of habanero sauce you add. For me, that means just enough to make my lips tingle and my eyes water. These wings came out fantastic, and are by far my favorite hot-and-spicy wings.
Heat is Good
I cooked these Fire-Eater habanero wings using the Vortex insert on my Weber Performer grill. The end result is perfectly cooked wings, with nice crunchy skin, and great cooked-over-fire flavor
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce but the sauce will remind you of traditional wing sauce with a great south-of-the-border twist.
Great Seasoning Makes For Great Wings
I prefer to make my own taco seasoning mix, but you can of course use store-bought taco seasoning. For these enchilada chicken wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something. If you have to, just put the spices into a mortar and pestle and give it a few good grinds to make it finer. I also like to use an old coffee grinder to grind my spices for moments like this.
The Best Ideas
I love wings. One of the coolest things about being a wing-aholic is that sometimes you run across these great sauce (or seasoning) ideas. Some are complicated. Some, like this one, are not. This was one of those ‘oh darn, why didn’t I think of this!’ sauces. Enchilada sauce. Buffalo wing sauce. And for dipping? Ranch and enchilada sauce combine for a nice twist on the usual. Both great ideas that result in great wings!
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
If you’re a big fan of Buffalo-style wings, but you’re getting a bit bored with the same-ole, same-ole, then Blonde Beard’s Black Magic wing sauce is just what you need. You know the moment you look at the bottle: it’s got plenty of pepper and other spices in it. It’s not a super spicy wing sauce, but it does have a bit of a kick. Just enough. It’s a great twist on the classic sauce.
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.
If you're a big fan of Buffalo-style wings, but you're getting bored with the same-ole flavor, Blonde Beard's Black Magic wing sauce is just what you need.
Prep Time1 hourhr
Cook Time45 minutesmins
Course: Appetizer
Cuisine: American
Keyword: pepper, wings
Servings: 6
Calories: 503kcal
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips saved to make stock
I love chicken wings. Any flavor, any time, but in particular, I love wings with some kick. Not over-the-top, kick-me-in-the-gut hot, but just spicy enough to wake you up. These Cajun wings with dipping sauce bring the heat thanks to Louisiana hot sauce.
Great No Matter How You Cook Them
I prefer to cook my Cajun wings in my Char-Broil Big Easy oil-less fryer then finish them off on the grill to get a nice crunchy skin. But, they’re just as great cooked in the oven or on a grill. You can also deep fry them. These wings with dipping sauce are a delight no matter what you use to make them. The marinade really adds tremendous flavor to every bite, through and through and the cooling dipping sauce finishes it all off perfectly.
CAPACITY: Fry whole turkeys, chicken, or roasts up…
COOKING TECHNOLOGY: TRU‑Infrared cooking…
I have been using these sauce dipping cups more and more for my wing sauces. They’re the perfect size for wings. And chicken nuggets. And chicken tenders.
I’m not sure, but I might have teared up a bit the first time I saw an ad for Blonde Beard’s sauces and rubs. Everything looked so good. And the flavors? Yowsa! IPA Buffalo! Black Magic! Holy Hell! And Chicken and Waffles! I quickly cracked open the sauce, gave it a taste, went ‘mmmmm’, and drizzled it on my hot-out-of-the-fryer wings.
It’s not breakfast
The sauce is based on a mild traditional vinegar Buffalo wing sauce. Not too much heat (thanks to cayenne), but enough to be noticed. Then comes the sweetness from maple syrup. Oh yeah. My mouth was telling me I was having wings for breakfast but it was definitely lunch time.
A true favorite of mine
I suspected that I’d love Blonde Beard’s Chicken and Waffles wing sauce before I ever opened it and I was right. I’m a big Buffalo sauce fan, and an even bigger maple syrup fan (it’s scary how much I can put on my waffles!). The sauce is thin, like any vinegar-based sauce tends to be, but you don’t need much to get that great mildly spicy sweetness.
I’ve been making wings in my air fryer for a bit now. They make for a great quick lunchtime meal, that’s for sure. And they come out great every single time. But, I’m always on a quest for something different, a twist. A new way (to me at least) for making wings. Brining wings (or any poultry) helps tenderize the meat and keeps it juicy during the cooking process. Sous vide provides a perfectly-cooked, consistent dish that is amazingly tender. Combine those and cook the wings in the air fryer and wow! Crazy good brined sous vide air fryer wings! I might not make my wings this way every single time, but when I do it’s a special moment for sure! Yowsa, these are great!
It’s brine time!
I used a standard brining solution for my brined sous vide air fryer wings. You can add other ingredients if you want to infuse other flavors. Adding herbs, hot sauce or spices can make a big flavor impact. Try different combinations to see what you like. Not that there’s anything wrong with salt, sugar and pepper. Depending on which sauce you’re going to use on your wings, you might not want a strong wing flavor that ends up fighting with your sauce for taste.
I do not recommend using salt or sugar substitutes in the brine. The real stuff is definitely going to produce the best results.
My air fryer
The air fryer that I own doesn’t have a lot of bells (ok, it does have a bell) and whistles, but it makes for crazy good chicken wings. The basket removes and can go into the dishwasher for easy cleanup.
In a large resealable container, combine the salt, sugar, pepper and water. Stir until the salt and sugar are well dissolved.
Add the wings. Cover and place in the fridge for 1-33 hours.
Set up your sous vide for 155 F.
Remove wings from brine. Shake off excess brine and transfer to a sealable bag. Vacuum seal making sure to remove all of the air.
Sous vide the wings for 3 hours.
Remove the wings from the sous vide bag and spread out on a sheet pan. Pan dry and transfer to the fridge overnight. This will let the skin dry to get crispier. If you are in a hurry you can skip this step.
Preheat your air fryer for 5 minutes at 350 F.
Toss wings in your favorite seasoning. Lightly spray your air fryer basket with non-stick spray. Add to the air fryer basket and cook for 6 minutes. Flip and cook 6 more minutes. If the wings need to be crisper at this point, turn the heat up to 400 F and cook another 3 minutes.
You can do the final wing cook using whatever technique you prefer, and not just in an air fryer. Use my guide for cooking wings as a basis, but remember that the wings are already cooked. You are just warming them and crisping the skin. So whichever technique you use you won’t need as much time. I use a general rule of half the cook time as I’d need for raw wings.
I’m a pretty frugal guy. That’s why any time I make corned beef from a package I save the little packet of pickling spice that comes with it. I knew exactly what I was going to do with all of that pickling spice: make some brine for some chicken wings. And boy, was the wait ever worth it. These pickling spice wings way, way, way exceeded my expectations and then some.
Moist, tasty, tender, and still crunchy skin (sometimes hard to do when using a brine), they had a very subtle pickling spice flavor that was not overpowering or harsh. There was also a little sweetness. They were different from any other wings I’ve made or had and were absolutely fantastic.
Flavor All The Way Through
Don’t ever throw away those little pickling spice packets. This same brine can be used on other cuts of chicken. Perfect on the grill, in the smoker or on a Char-Broil Big Easy (my hands-down favorite tool for cooking poultry).
The first time I tried the Buffalo Wild Wings Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Actually, I tried and my wife stopped me. Ever since then, I’ve been looking for a copycat of BW3’s sauce, and here it is. Now I can lick the sauce off the wings in the privacy of my own home with this copycat recipe of Buffalo Wild Wings Thai curry wings!
One Fantastically Good Sauce
I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online. It’s what makes this Buffalo Wild Wings Thai Curry wings copycat recipe so special. You can’t substitute other things for the mix. I don’t even know what substitute there could possibly be. But it’s the critical part of this copycat and it’s not something to be messed with.
I could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
For the sauce (start cooking when you start the wings)
Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
Place the peppers and remaining ingredients into a saucepan over medium heat.
Stir until the ingredients are combined.
Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.
