What's your go-to wing sauce? (1 Viewer)

[Penguin]

That shizz looks and pours like tar

 

[Punxsutawney Phil]

This bar I used to work out made a mango habanero sauce that was unbelievably good.  Literally my mouth started watering as I was typing that. But the cook who made it quit and basically disappeared and no one else had the recipe.  I would literally kill to know how to make that.

I make a mango sauce by mixing some Tiger sauce with a little  sweet mango puree I have frozen.  My uncle has a tree that produces small sweet mangos, that are almost impossible to peel & eat.  You can pretty much just squeeze them, and suck up the candy like sweetness.  Anyways, the mango flavor really comes through.  I love it on any chicken or fish.

I like to mix  tiger sauce with regular wing sauce as well.

 

[pollardsvision]

One of my great cooking frustrations is that two of my very favorite foods - wings and NM green chili - seem like an absolutely perfect combination, but i cant get them to go together right. I tried every kind - almost every town in NM has its own chilis (Hatch, Belen & Chimayo the most famous) which take on the characteristics of hundreds of yrs of growth in the same soil, like wine - marinades, sweet coating, hot coating, swat coating and the flavor just dont come out like it should.

I entered a wing sauce competition a few years ago and wanted to try something different, so I tried to make a wing sauce out of green chile. Like you said, seems like a match made in heaven. 

But like you said, the flavor just didn't come through like I'd hoped. Judges all said great flavor, just not enough of it. I assume it's all the water left in green chile relative to more typical sauces consisting of dried red chiles or powders where the water weight has generally been removed. And using fresh green chile, it's really hard to get the sauce to even "stick" to the wings.

If I tried again, I might try a green chile powder. Though, I really have no experience with a green chile powder (nor any pressing reason to try, when I want green chile, I just want green chile). 

 

[pollardsvision]

When I'm cooking wings for a crowd, which I'll be doing again on Sunday, the best recipe I've found is a very simple one using Frank's Red Hot Sauce (not one of the variations, but original Frank's).  Frank's original is a mild, tangy sauce.  For 40 wings, I'll use about a half a large bottle of Franks and a half stick of butter. I add a healthy squirt of sriracha when my wife's not looking.  Coat the wings on the grill and they don't need any dipping sauce, although I typically serve with some blue cheese and ranch for dipping for those who want it.

I don't do wings as often as I'd like these days, but when I do, it's almost always grilled wings with a Frank's/butter sauce (and bleu chees for dipping). At home, grilling is just far more convenient than frying (and delicious, of course). I used to do some deep frying at home, and it can be nice, after a while, I just don't care to deal with cleaning up grease splatter than dealing with discarding or storing all that damn oil. Plus a grill can get a bunch of wings done in a short amount of time compared to frying unless you have a big frying vessel (which just means more splatter and oil to deal with).

 

[Binky The Doormat]

This is the one I got. It was roughly the same price, around $80ish. It does a really good job with wings and fries and tater tots and stuff. My problem with it is that the actual cooking chamber is functionally kinda small. You can load a bunh of wings in there (say 15-20) but they won't cook as well because you need free air circulation for them to get crispy. If you only put 8 in, thats perfect spacing so you get a good, crispy coating. Takes about 20 minutes.

if I want to make a bunch of wings and don't want to deal with the mess/fat of deep frying, I use The Alton Brown method. Makes great crispy wings with juicy meat. A little shake in seasoned flour before going in the oven gives them a nice coating, too.

Thanks!  The smallness of the basket was my concern, a non-starter...I mean we eat 60+ wings at a sitting (wing halves).  We do the baking method without the boiling.  I toss them in some baking powder and they crisp up really well - I can a ton on a couple of baking sheets.  I overcook them some, all us like to have all the "gunk" melt away and everything pull off the bone.  We then toss them a couple of different sauces.  

 

[IC FBGCav]

Plain, if done right, no can defense.

 

[ProstheticRGK]

Thanks!  The smallness of the basket was my concern, not a non-starter...I mean we eat 60+ wings at a sitting (wing halves).  We do the baking method without the boiling.  I toss them in some baking powder and they crisp up really well - I can a ton on a couple of baking sheets.  I overcook them some, all us like to have all the "gunk" melt away and everything pull off the bone.  We then toss them a couple of different sauces.  

If you haven't tried them steamed first, try it one time. It makes a big difference. Closest thing to deep fried without frying that I've found. And, I'm the same... if I make wings, I'm making a 3 lbs., at least.

 

[RAK713]

When I'm cooking wings for a crowd, which I'll be doing again on Sunday, the best recipe I've found is a very simple one using Frank's Red Hot Sauce (not one of the variations, but original Frank's).  Frank's original is a mild, tangy sauce.  For 40 wings, I'll use about a half a large bottle of Franks and a half stick of butter. I add a healthy squirt of sriracha when my wife's not looking.  Coat the wings on the grill and they don't need any dipping sauce, although I typically serve with some blue cheese and ranch for dipping for those who want it.

This,  but I put a health amount of garlic in with the sauce. Picking up wings today for tomorrow! 

 

[Dan Lambskin]

Buffalo/medium/original

old bay wings are popular here, but I can only tolerate a couple. 

Have had these, liked them a lot 

depends what I’m in the mood for but if we’re talking BWW it’s usually some combination of Hot, Spicy Garlic or Thai Curry

i can handle super hot stuff but don’t really enjoy the flavor as much as hot, plus it usually results in a ring burner the next day

asiany flavors are good too

not as big on the sweet flavors, don’t usually order myself, but if I’m at a party or something that has Honey BBQ I’ll devour them

 

[Hawkeye21]

Asian Zing is one of my favorites.  I also like a good chili sauce as well.  I enjoy trying lots of different sauces.

 

[wikkidpissah]

If I tried again, I might try a green chile powder. Though, I really have no experience with a green chile powder (nor any pressing reason to try, when I want green chile, I just want green chile). 

Tried it......nope.

The powder is useful - especially now that i'm in VT and have to feed my NM green habit with mixtures of poblano, jalapeno & whatever - but i tried a wing sauce with and same damn prob. It just doesn't translate and instantly transform a wing like a fat sliver of roasted green transforms a burger or green ranchero sauce makes even Cheerios better. I don't get it....

 

[Pipes]

When I go to the BWW by me, I ask for garlic parm and wild mixed.  I have to explain ... no I don't want 1/2 one way and 1/2 the other way, I want all the wings in a blend of the 2 sauces.  It is sooooooo good.  Flavor and heat.

But, I've found that other BWW won't do this.  One coated them in garlic parm, then gave me wild to dip in.  It was ok, but not the same.

You just blew my mind. My 2 favorite sauces there def going to give this a try

 

[AhrnCityPahnder]

For you "Insane Fire Fiends" I present you

The Source

7.1 million Scoville units. This stuff is like tar. The jar is like nail polish, 1 ounce with a brush attached to the cap. At a local bar with free popcorn I'd dot a kernel, litterally like a pen dot and folks were tearing up.

i know there's extracts and pastes and chemical grade #### out there.  I didn't mean to imply that I would chug this stuff.   I'm sure this would melt my jaw and I'd be on the toilet for a week. 

Just saying as far as normal restaurants and mass produced products go -- 99% of the time when I order the OMG ARE YOU SURE BE CAREFUL THIS IS EL NUKEULAR DEATH HOT Sauce/plate/spice, I'm left more "meh" than burnin.  A couple Thai places around here get it pretty close to my limits, but I've never been sorry asking for as hot as they want to make it.  

 

 

[In The Zone]

This is the one I got. It was roughly the same price, around $80ish. It does a really good job with wings and fries and tater tots and stuff. My problem with it is that the actual cooking chamber is functionally kinda small. You can load a bunh of wings in there (say 15-20) but they won't cook as well because you need free air circulation for them to get crispy. If you only put 8 in, thats perfect spacing so you get a good, crispy coating. Takes about 20 minutes.

if I want to make a bunch of wings and don't want to deal with the mess/fat of deep frying, I use The Alton Brown method. Makes great crispy wings with juicy meat. A little shake in seasoned flour before going in the oven gives them a nice coating, too.

This is the one we have and I agree with everything you typed. We buy the Tyson Panko Crusted Raw Chicken Tenders from Costco and they come out great in the air fryer.

For wings I usually cook them from frozen for 26-30 minutes flipping them halfway through. The other night I covered the lightly in olive oil and applied a generous amount of lemon -pepper seasoning on them. They came out crispy on the outside and juicy on the inside. So good.

 

[Angry Beavers]

Thai r' Cracker

http://quakersteak.authenticmerch.com/product/thai-r-cracker/

Or spicy garlic