Wingers Wing Sauce Food

OUR VERSION OF WINGER'S WINGS WITH FREAKIN' AMAZING SAUCE

Steps:

• Mix the flour, cayenne and salt together in a bowl.
• Place chicken wings in a large bowl and toss with flour mixture until they are evenly coated (or you can do it the Shake n' Bake way and put it all in a large and coat 5 or so wings at a time so they get evenly covered).
• Cover bowl and refrigerate for about an hour.
• Make Wingers Freakin Amazing Sauce (below)
• Heat oil in a deep fryer to 375 degrees.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.
• Remove from heat, place wings in serving bowl, add sauce mixture and stir together.
• Heat up hot sauce, brown sugar, and water in a saucepan until all the sugar dissolves.
• Remove sauce from heat and allow it to cool to room temperature before adding to wings OR prepare ahead of time and refrigerate.
• The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

BEST HOT WING SAUCE IN AMERICA

Steps:

• Melt the butter in the pan.
• Add the garlic and sauté for 3 to 4 minutes.
• Add the flour and whisk until smooth, cook for 1 more minute.
• Add the Franks and the vinegar, bring to a boil.
• If desired add the pepper flakes and simmer for 2 or 3 minutes.
• Pour over the food of your choice and enjoy.

BUFFALO CHICKEN WING SAUCE

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

CLASSIC BUFFALO WINGS

Steps:

• Gather the ingredients.
• Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.
• Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed. Set aside.
• Pour oil a few inches deep in a deep fryer or heavy-bottomed pan and heat to 375 F. Add the wings in batches and fry for about 15 minutes until crispy and golden.
• Drain the wings on paper towels. Repeat with remaining wings.
• Preheat the oven to 300 F. Line a baking sheet with parchment paper.
• When all the wings are cooked, place them into a large bowl and pour the sauce over the hot wings. Cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula.
• Slide the wings onto the lined baking sheet and bake for 2 to 3 minutes to make them extra crispy and allow the sauce to adhere.
• Serve with blue cheese dressing on the side and enjoy.

WINGER'S STICKY FINGERS COPYCAT RECIPE

Steps:

• Prepare the chicken strips as directed on the back of the package.
• Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
• Pour sauce over cooked chicken and serve warm.
• We like to dip these sticky fingers in ranch dressing - optional.

CRISPY BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 400°F.
• Line a rimmed baking sheet with foil and top with a baking rack (preferably one that hangs over the rims).
• Trim the chicken by separating the drummette from the flat wingette and discard the tips.
• Toss the chicken in a large bowl with a generous drizzle of olive oil then place the chicken wings on the baking sheet and sprinkle with the kosher salt and freshly ground black pepper.
• Bake for 40-50 minutes or until golden and crispy. Toss with your favorite sauce (see ideas and recipes in post above).

WINGER'S WING SAUCE

Steps:

• Using a sauce pan on low heat from the stove add all the ingredients. Stir slowly. The stove doesn't need to be hot because all we're doing is melting the brown sugar into Frank's Red Hot.
• After a few minutes all the brown sugar should have dissolved into the sauce. If it needs thickening add more brown sugar or let stand.
• There is no step three. It's that easy.

LEMON PEPPER WING SAUCE

Steps:

• 1 In a small saucepan over medium heat, melt the butter until it starts to bubble
• 2 Remove from the heat, add the lemon zest, pepper and salt, and swirl it around in the hot butter for 30 seconds
• 3 Stir in the lemon juice