Delivering Hot Sauce and BBQ Reviews to the World
We wrap up our Week of Wings with Carolina Sunshine Wing Sauce. We reviewed Carolina Sunshine’s BBQ sauce on pulled pork (ironically during our Week of Mild), and I fully expected their Wing Sauce to be just a kicked up version of their BBQ sauce. I was wrong. Thicker and saucier, this is the most unusual wing sauce of the week. Different and a fitting end to our Week of Wings 4.
With ribs, there are fans of the wet and sticky kind, and fans of the dry rubbed version. So it is with wings too… wet and saucy, or dry and spicy. This is our entry for our Week of Wings 4 with a dry rub, er… seasoning.
Chicken Choker Wing Rub from NorCalBBQ.com is a fiery blend of spices designed to give you a hot, spicy dry rubbed wing.
While not exactly rubbed before grilling, these wings are prepped in yet another unusual fashion. The hot, grilled wings are tossed in melted butter and sprinkled with Chicken Choker Wing Rub before serving. Hot, dry and crispy – these babies will light you up!
And now for something completely different.
Our friend Scott Lindenhurst offered to write a post about wings from the viewpoint of a Pittsburgh sauce reviewer. Having never been to Pittsburgh, I was happy to read his thoughts about all things wings.
Scott Lindenhurst is the owner of Sauce Authority, a website that offers tons of hot sauce reviews, BBQ sauce reviews, sauce recipes and more.
If you have a heartbeat and you are an American male, eating wings is more of a common household rite of passage more so than Europeans loving their soccer (yes, soccer, not futbol). So it got me to thinking of my favorite wings and what the go-to sauce I use on mine. It was hard to keep it to just one, so I wanted to explore a few avenues.
First, and probably tops on my list, is a good old-fashioned wing smothered in a dripping, reddish-orangeish hot sauce. I mean when it comes to being a man, this is a no-brainer. I don’t care if you can’t handle the top-of-the line steaming hot sauce, if you are with the guys and having wings, you can’t be that guy who orders mild or something with hardly any kick to it.
These spicy, garlicky, black wings are first baked, then quickly deep fried to bring out their signature dark black color. Served with a drizzle of Sriracha sauce, they are the most unique wings we’ve made since the Salt and Vinegar wings. Amazingly dark, they are not burnt at all, rather the color comes from the soy sauce and a quick dip in your deep fryer.
Spicy Garlicky Coal Black Wings with Sriracha Sauce
Wy’s Teriyaki and Asian Ambrosia wing sauces
Our Asian inspired entry this year, for our Week of Wings series, is from Wy’s Wings, headquartered in Northern Virginia. On one wing we have a thick, dark, sweet and sticky Teriyaki sauce, and on the other, a sweet, slightly spicy chili sauce.
We cooked up a batch of fried wings and doused them in these two Wy’s sauces.