Visit my other site, For The Wing, for all things chicken-wing!
I’ve always been a fan of Buffalo wings so I’m always up for trying an already-made Buffalo wing sauce, specially since there are so many different ones. I picked up a bottle of TGI Fridays Buffalo wing sauce and quickly got to making a batch of wings, this time using my Vortex insert on my Weber Performer grill. This is not a thick Buffalo wing sauce, but instead it’s quite thin. A bottle goes a long, long ways. It’s a mild sauce so you get great Buffalo-style flavors but without a lot of spiciness. I would say it’s a good standard Buffalo wing sauce, perfect for a crowd since you don’t have to worry about it being too hot.
TGI Friday’s Buffalo wing sauce isn’t just great on wings, either. It makes for a perfect dipping sauce for chicken fingers or nuggets. If the sauce is too thin just warm it in a sauce pan. Then whisk in just a bit of flour. Not much, but just enough to thicken it up.
I’ve always been a fan of Buffalo wings so I’m always up for trying an already-made Buffalo wing sauce, specially since there are so many different ones.
Course Appetizer
Cuisine American
Keyword Buffalo wings
Prep Time 4 hourshours
Cook Time 45 minutesminutes
Total Time 4 hourshours45 minutesminutes
Servings 6
Calories 312kcal
Author Mike
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips discarded
Visit my other site, For The Wing, for all things chicken-wing!
I have cooked my share of wings and then some. On my Char-Broil Big Easy. And on a smoker. Sometimes, on a charcoal grill using the Vortex BBQ. Deep fried. Slow cooked. Any way, any time, I do love wings. Heck, I even put together a free eCookbook full of wings, using homemade and store-bought sauces. But until now I had never cooked wings using a rotisserie basket on my grill. One thing is for sure, this is not the last time I’ll be doing it, either. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here with these rotisserie chicken wings!
I coated the wings in a just a bit of oil first. Then I tossed them with my favorite wing seasoning. That’s it. For the rotisserie all you need is a super hot indirect fire. You don’t want flame directly beneath the wings as they will drip, and that’ll cause flare-ups and burning. So keep the fire around the wings, but not below and your wings will come out as great as my rotisserie chicken wings did.
Resist the temptation to open the lid to your grill while the wings cook. But I have to admit, I peaked once or twice because hey, it’s cool to see wings toss around in a basket. It’s the ultimate in food porn.
One thing is for sure, this is not the last time I’ll be making rotisserie chicken wings. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here!
Course Appetizer
Cuisine American
Keyword rotisserie, wings
Prep Time 1 hourhour
Cook Time 25 minutesminutes
Servings 6servings
Calories 546kcal
Ingredients
3-4pounds chicken wingsflats and drumettes separated, tips discarded
Place wings in a large resealable baggie or container. Add the oil and seasoning. Seal and toss to coat. Refrigerate for 1 hour.
Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you'll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.
Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.
Carefully remove the wings from the basket and sauce and serve.
Visit my other site, For The Wing, for all things chicken-wing!
I often make my own chicken wing sauces. And then sometimes I don’t. I recently made it a goal of mine to try all of the wing sauces from the big grocery stores in our area: WalMart, Meijer, and Kroger. And far, I’ve been super impressed with the store sauces, like this Great Value Parmesan Garlic wing sauce. It’s thick enough to stick to the wings (it’s very thick, actually!) and it has great Parmesan and garlic flavor.
Great Value Parmesan garlic wing sauce isn’t just great on wings. I like to roast or grill chicken breasts, chop or slice them, and toss with a bit of this sauce. It makes for the perfect creamy chicken over a salad.
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.
Just because it doesn’t say ‘wing sauce’ on the label doesn’t mean it isn’t going to be good on wings. And actually, Chik’N-Lik’N chicken wings aren’t just good. They’re flat-out delicious. I devoured these wings like I hadn’t eaten in weeks. A little savory, with a light mustardy tang and just a bit of spiciness, I can see why people love this sauce on more than chicken.
Visit my other site, For The Wing, for all things chicken-wing!
I didn’t use up the entire bottle of sauce on my Chik’N-Lik’N chicken wings, although I certainly could’ve made a few more batches of wings and loved every one of them. No, I saved some for roasted chicken and even burgers. The sauce was delicious on both. This is one great sauce to keep on hand, even substituting it for ketchup for fries! I also loved it on chicken roasted on my Char-Broil Big Easy.
Just because it doesn’t say ‘wing sauce’ on the label doesn’t mean it isn’t going to be good on wings. And actually, Chik’N-Lik’N chicken wings aren’t just good. They’re flat-out delicious.
Course Appetizer
Cuisine Appetizer
Keyword wings
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6serving
Calories 312kcal
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips discarded
Visit my other site, For The Wing, for all things chicken-wing!
I ordered a box full of Alliger’s House of Wings’ sauces. Never have I been happier with an online order. These sauces are incredibly good. Perfect consistency, perfect flavors and the perfect spiciness. Nothing but delicious. Like the House of Wings Singapore wing sauce. Although the sauce is based on traditional Buffalo wing flavor, it has wonderful hints of Szechuan ingredients. It’s a little sweet, a bit savory, and has just the right amount of spiciness. It’s just flat-out delicious.
I could not get enough of House of Wings Singapore Wing Sauce. Like all of the other Alliger’s wing sauces, I quickly wished I had ordered more. Nothing made me sadder than when the last drops of sauce would come out of a bottle. Fortunately, more sauce is just a few clicks away!
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.
I ordered a box full of Alliger’s House of Wings’ sauces. Never have I been happier with an online order. These sauces are incredibly good. Perfect consistency, perfect flavors and the perfect spiciness. Nothing but delicious
Course Appetizer
Cuisine American
Keyword Asian wings
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Servings 6servings
Calories 312kcal
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips discarded
Visit my other site, For The Wing, for all things chicken-wing!
I admit, I might have been a little worried when I first opened a bottle of Meijer’s Mango Habanero wing sauce to take a taste. You don’t mess around with habaneros. As much as I’m a fan of spicy food, habaneros can actually just hurt. Well, my fears were unfounded because the heat is tamed perfectly by sweet mangoes. Yeah, oh yeah, there’s still a spicy kick, but it’s spot-on perfect. Like the other Meijer wing sauces I’ve tried, I found it to be perfect!
Besides great flavors (like this Mango Habanero wing sauce) and perfect consistency (you don’t want your wing sauce ending up in a puddle at the bottom of your plate), Meijer’s wing sauces are all all-natural. No weird stuff makes for better wings!
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.
Besides great flavors (like this Mango Habanero wing sauce) and perfect consistency (you don’t want your wing sauce ending up in a puddle at the bottom of your plate), Meijer’s wing sauces are all all-natural. No weird stuff makes for better wings!
Course Appetizer
Cuisine American
Keyword spicy, wings
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Total Time 4 hourshours45 minutesminutes
Servings 6servings
Calories 312kcal
Author Mike
Ingredients
3-4poundschicken wingsflats and drumettes separated, tips discarded
Visit my other site, For The Wing, for all things chicken-wing!
The first time I tried the 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. Ever since I’ve been looking for a version of BW3’s sauce, and here it is. The perfect copycat Buffalo Wild Wings Thai Curry wings. Now I can lick the sauce off the wings in the privacy of my own home!
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. These Copycat Buffalo Wild Wings Thai Curry wings came out fantastic.
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.
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.
Visit my other site, For The Wing, for all things chicken-wing!
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 noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy wing topping! These Ramen-seasoned wings with peanut dipping sauce disappeared in no time!
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 coleslaw. More is better on these Ramen-seasoned wings with peanut dipping sauce.
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 really love Ramen seasoning don’t be afraid to double the amount of seasoning used. More is better on these Ramen-seasoned wings with peanut dipping sauce.
Visit my other site, For The Wing, for all things chicken-wing!
“Blown away” 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.
The sauce has a nice heat level, not too much and not too little. A little sweetness and the perfect consistency. Not too gloppy, but perfect for sticking to wings and your fingers. Better than many top shelf wing sauces and a whole lot cheaper.
My wife’s favorite eat-out wings are the Thai’R Cracker wings from Quaker Steak and Lube. She said that the Meijer sweet chili wing sauce is at least as good and maybe a bit better. That’s saying a lot.
Visit my other site, For The Wing, for all things chicken-wing!
If it has blue cheese in it and my wife likes it, it’s not just good, it’s amazing. This wild wings dipping sauce has (you guessed it) tons of blue cheese in it but it has the perfect balance of that blue cheese funkiness, creaminess, and even a hint of smokiness. There was a whole lot of happy moaning as we dipped hot-off-the-grill buffalo wings into the sauce. It tamed the spicy wings perfectly.
Great For More Than Wings
This wild wings dipping sauce is also fantastic as a dip for chips or crackers, too, so make a big huge batch of it. And don’t be afraid to add more of the seasoning than I state below. It adds just a hint of smokiness and heat to the dipping sauce, but not much. It’s there, it just doesn’t jump out at you (unless you want it to).
I use these little dipping cups for serving my dipping sauces. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!
This wild wings dipping sauce has (you guessed it) tons of blue cheese in it but it has the perfect balance of that blue cheese funkiness, creaminess, and even a hint of smokiness.