A view of wings from a Pittsburgh blogger

WEEK OF WINGS IV – Day 5 – A Pittsburgh view…

quaker-steak-post

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.

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Spicy Garlic Coal Black Wings recipe

WEEK OF WINGS IV Day 4 – Coal Black Garlic Wings

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.

Garlicky Coal Black Wings drizzled with Sriracha sauce

Spicy Garlicky Coal Black Wings with Sriracha Sauce

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