Delivering Hot Sauce and BBQ Reviews to the World
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.
We already know this is a killer combo on chicken from an earlier experiment – Captain Thom’s Jerk Spice along with Captain Thom’s Thai Monkey Sauce on wings is big on flavor and spice with sweet heat and sticky wings to love!
We simply sprinkled a generous amount of Captain Thom’s Jerk Spice on some wings. We grilled them for about 40 minutes – turning until crispy and brown. Then we pulled the wings off the grill and brushed Captain Thom’s Thai Monkey sauce on them. They are a delicious, sweet, savory “Asian – Jamaican” fusion of flavor.
The spices in the Jerk Spice lend a good deal of heat, and the Teriyaki flavor of the Thai Monkey gives them a sticky and sweet glazed finish.
Captain Thom’s Chili Pepper Company Jerk Spice:
Ingredients: Shallots, Black Pepper, Jamaican Pimento, Garlic, Scotch Bonnet Chiles & Other Spices
Captain Thom’s Thai Monkey:
Ingredients: Teriyaki sauce, Pineapple Juice, Water, Onion, Spices, Wasabi, Thai Peppers, Peanut Butter, Garlic
This combo has become one of our favorite wing recipes. We hope you get to try it soon!