Cajun Power Garlic Sauce Wings

I’ve been a huge fan of Cajun Power garlic sauce for years. It is one of the star components of Fat Johnny’s Kaw-Cajun Comeback sauce, a remoulade sauce that is the bomb on just about anything you can think of. I seriously don’t know why I waited so long to use it as both a chicken wing marinade and sauce. I loved these wings. Seasoned perfectly. A little garlicky. Nice and rich and super yummy.
You can’t put enough Cajun Power garlic sauce on your cooked wings. I’ve tried and it’s not possible. It’s also great for dipping wings instead of your usual cooling dips like blue cheese or ranch dressing.

Cajun Power also makes a spicy version of their garlic sauce. Perfect for your friends (like me) that prefer their wings nice and hot!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Cajun Power Garlic Sauce Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add enough Cajun Power Garlic sauce to coat well. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Remove wings from container and shake off any excess sauce.
  5. 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.
  6. Toss wings with more sauce before serving.

Dragon Fire Wings

Sweet heat. And then some. I should’ve known I’d love these Dragon Fire wings so much that I would want more. Such a simple sauce but oh so addicting. Don’t let the sweetness of that first bite fool you. There’s heat coming and it’s coming fast. No question about it, Dragon Fire is easily one of my favorite wings of all time.
I used apricot preserves to make the Dragon Fire sauce. Peach would also work just fine. You can also substitute for the Sriracha sauce. Any good hot sauce or even Buffalo wing sauce would work just as well. You’ll want something to cool you off a bit, so try dipping your wings in my Wild Wings dipping sauce.

Also try my Detroit hot honey wings. They’re yummy!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Dragon Fire Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup vegetable oil
  • Fire Eater rub, to taste
For the sauce
  • 1 cup apricot or peach preserves
  • 1/2 cup Sriracha hot sauce
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. 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.
  6. While the wings are cooking, make the sauce (see below).
  7. Serve wings tossed in the sauce.
For the sauce
  1. Combine the ingredients in a medium saucepan over medium heat.
  2. Reduce heat and keep sauce warm until ready to use.

Detroit Hot Honey Wings

Yowsa. Somebody needs to open a gallery of chicken wing pictures. A picture of these Detroit hot honey wings would be right by the entrance. Under heavy guard. I loved them more than I ever thought I would. They’re almost like your standard Buffalo wings with one very obvious addition: sweet honey. Oh, and cayenne. Sweet heat, exactly what you’re searching for in a great wing.
You can add more cayenne pepper to the wings as they marinade if you like, but I leaned towards more sweet than heat when I made Detroit hot honey wings. The sauce is so great you could eat it by itself. I think it might also make for a great ham glaze too. And it would also make for a great sauce over roasted or grilled chicken.

If you like your wings with a little heat and a little sweet, also try my Spicy Honey wings or Dragon Fire wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Detroit Hot Honey Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: If you like your wings nice and saucy, double the sauce recipe. You won't be sorry that you did.
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup vegetable oil
  • 1 teaspoon (or more, to taste) cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
For the sauce
  • 1/2 cup butter
  • 1 cup honey
  • 1/2 cup hot sauce
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the cayenne, salt and pepper. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. 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.
  6. While the wings are cooking, make the sauce (see below).
  7. Serve wings tossed in the sauce.
For the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the honey and butter.
  3. Reduce heat and keep sauce warm until ready to use.

Ramen-Seasoned Wings with Peanut Dipping Sauce

I’ve come across recipes for Ramen-crusted chicken wings on the internet, but never really got into the idea. But I did get into the idea of dusting some mighty fine cooked wings with Ramen seasoning and serving them with an out-of-this-world peanut dipping sauce. And I didn’t leave off the Ramen noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy Ramen wing topping!
If you really love Ramen seasoning don’t be afraid to double the amount of seasoning used. I always have Ramen seasoning on hand because I like to crunch up the noodles and fry them for topping salads or in my Oriental Ramen broccoli cole slaw.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Ramen-Seasoned Wings with Peanut Dipping Sauce
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 1/4 cup vegetable oil
  • 3-4 packets Ramen seasoning (or more if desired)
For the sauce
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup creamy peanut butter
  • 1/4 cup Hoisin sauce
  • 1/2 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar
Instructions
For the wings
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and Ramen seasoning. Seal and shake to coat.
  3. Refrigerate for 4-8 hours.
  4. 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.
  5. When wings are done serve with peanut dipping sauce on the side.
For the sauce
  1. Heat oil in a medium saucepan over medium heat.
  2. Add the garlic and saute for 2 minutes.
  3. Whisk in the remaining ingredients and stir until the brown sugar is dissolved.
  4. Reduce heat and keep warm until ready to use.

Buffalo Supreme Wings

Buffalo wings, blue cheese, and celery. Very traditional and very good and usually, each component is served separately. But why not cut to the chase and combine all of those great flavors into one bite? Buffalo supreme wings do exactly that. Yeah, they’re messy to eat, but that’s part of the fun.
I really enjoyed chowing down on Buffalo supreme wings. They didn’t last long at all, that’s for sure. It was bordering on embarrassing, but I couldn’t help myself. That happens with me and wings a lot.

Also try my creamy Buffalo wings. They’re mighty good too!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Buffalo Supreme Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: I like my Buffalo wings saucy, you might end up with leftover sauce. That's not a bad thing.
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the sauce
  • 1 1/2 sticks unsalted butter, melted
  • 1 cup Buffalo wing hot sauce
  • 1 teaspoon celery salt
  • 1/4 cup celery leaves, chopped
  • 2 cups crumbled blue cheese
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. 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.
  5. Toss wings with sauce before serving.
For the sauce
  1. Combine all ingredients in a medium saucepan over low heat. Keep warm until ready to use.

Bandit Wings

The best wings pack flavor into every bite, all the way through. These bandit wings have flavor and then some. They are marinated overnight, picking up a light soy sauce flavor along with a hint of cumin and chili powder. Sort of southwestern meets Asian.

Bandit wings definitely to not require a sauce. You don’t want to hide the fantastic flavors. I did have a little blue cheese dressing on the side for dipping but I used it sparingly.
The original recipe called for garnishing the cooked wings with black sesame seeds. Apparently they’re as rare as a unicorn here so I went with plain ole ‘normal’ sesame seeds. You get that bit of sesame seed flavor either way.

My crab-boil wings are also brined overnight for great flavor!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Bandit Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 teaspoons soy sauce
  • 2 teaspoons cumin powder (I used only 1 teaspoon so add to taste)
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 tablespoon black sesame seeds, for garnish (optional)
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the soy sauce, cumin powder, salt and chili powder, seal, and shake to coat.
  3. Refrigerate for 4-8 hours.
  4. 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.
  5. When wings are done serve garnished with sesame seeds.

Meijer Sweet Chili Wings

“Blown away”. Those were the first words that crossed my mind when I took my first bite of chicken wings (cooked using a Vortex) tossed in Meijer’s Sweet Chili wing sauce. With no artificial flavors, I found the sauce to be nothing but pure goodness. It has a nice heat level, not too much, not too little. A little sweetness. And the perfect thickness. Not too gloppy, but perfect for sticking to wings and your fingers. Better than many top shelf wing sauces and a whole lot cheaper.
Anita’s favorite eat-out wings are the Thai’R Cracker wings from Quaker Steak and Lube. She said that the sweet chili sauce from Meijer is at least as good. And maybe a bit better. That’s saying a lot.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

I picked up a bottle each of all of the wing sauces from Meijer. Stay tuned for my results with each!

Meijer Sweet Chili Wings
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • Meijer Sweet Chili wing sauce, to taste
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. 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.
  5. Toss wings with sauce before serving.

Grill Master Wings

Make yourself a big batch of these grill master wings and you’ll quickly realize that it doesn’t take a complicated recipe or a lot of ingredients to make fantastic wings. Simply seasoned wings are cooked until perfectly tender and moist with crunchy skin. The wings are then tossed gently in a wonderful sauce that has a slight hint of Asian-inspired flavor with a kiss of vinegar. On the side a slightly kicked-up dipping sauce that makes you think of classic Buffalo wings until you get another slight hint of soy sauce. Delicious!
You could use your favorite spice mixture instead of ‘just’ salt and pepper when marinading the wings before cooking. I rather like keeping them simple and letting the tossing and dipping sauces shine. Heck, wings just seasoned with salt and pepper, cooked and served are just great as they are.

Also try Guy Fieri’s Korean BBQ wing sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Grill Master Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
For the wing sauce
  • 1/2 cup soy sauce
  • 1/2 cup Italian salad dressing
For the dipping sauce
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the salt and pepper. Seal the bag and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. 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.
  6. Toss the wings in the wing sauce (see below) and serve with the dipping sauce (also below).
For the wing sauce
  1. Combine ingredients in a small sauce pan.
  2. Bring to a boil and reduce heat to a simmer and simmer until slightly thickened.
  3. Remove from heat until ready to use.
For the dipping sauce
  1. Whisk all ingredients together until smooth.