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I’ve had a big hankerin’ for some chicken wings ever since we drove over to Cincinnati and went shopping at Jungle Jim’s. I picked up a few bottles of Quaker Steak and Lube wing sauces, including this Arizona Ranch and I was just chomping at the bit for a day when I could fire up my Big Easy Wingin’ator 3000 with some wings. If you don’t have a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer, you can bake the wings in an oven or cook them on a grill.
We’ve actually eaten at a Quaker Steak & Lube near Cincinnati, and really enjoyed it. We can’t wait for them to open one here in Indianapolis!
I cooked these wings up my standard way. An hour or so in my marinade and then onto the Big Easy for a little over an hour. Tossed with the sauce of choice and served with quality Ranch dressing and our homemade wing dipping 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.
Quaker Steak and Lube – Arizona Ranch Sauce
- Prepare the wings by cutting off the tips and separating the flats and drumettes.
- Divide the wing pieces into two large baggies. Add a batch of the wing marinade to each. Seal and gently shake to coat. Refrigerate for at least an hour, tossing every once-in-a-while.
- While the wings cool, warm about 1/2 cup of the wing sauce.
- Add the wings to a large bowl, drizzle with sauce and toss to coat.
- Serve with dipping sauces.
Nutritional values are approximate.
I really like the Quaker Steak and Lube Arizona Ranch sauce. It is like ranch dressing, for grownups. It has some kick, but not enough to scare grandma off. Personally, I’d for more kick, but I wasn’t the only one eating wings! You can see how the Arizona Ranch stacks up heat-wise to the other yummy Quaker Steak & Lube sauces here.
I was worried that for $5-$6, the sauce was over-priced, but I was pleasantly surprised to find that that isn’t the case. For the number of wings I made I used only a little sauce, without sacrificing flavor. And the sauce sticks to the wings. Not gloppy, molasses sticky, but just sticky enough to not run off and form a puddle. I liked that. A lot.
I gave the Arizona Ranch sauce high ratings on the ‘Mater Rater.