WEEK OF WINGS IV – Day 5 – A Pittsburgh view… 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…
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.
WEEK OF WINGS IV Day 2 – Bigfat’s 4o8 Jerk Style Hot Sauce Jerk or “jerked” style seasoning can come in many forms – a dry rub style (we like McCormick’s Caribbean), a thick paste (Pickapeppa), or a pourable sauce. Next to buffalo style, jerk wings are my favorite wings to eat. Heck, I love…
WEEK OF WINGS IV Day 1 – We’re kicking off our Week of Wings IV with a favorite local hot sauce from Eagle Wingz of Seaford, Delaware. With a “traditional” wing sauce flavor based on cayenne peppers, vinegar and salt, Eagle Wingz also brings to the table an additional spicy flavor profile – similar to Old Bay.
Blackwoods Wing Sauces are hand crafted in small batches, aged in barrels and bottled in glass “jugs”. Their 4 flavors are – Signature (Original), Garlic Parmesan, Chipotle BBQ and Dante’s Inferno. We are looking at two of them here, the Garlic Parmesan and the Chipotle Barbecue flavors.
A mild rub is our featured review for Day 4 of Week of Mild – Oakridge BBQ Secret Weapon Pork & Chicken Rub. About Oakridge BBQ: Michael Trump is the owner of Oakridge BBQ out of Kearney, Missouri. Not only do they have an array of spice rubs that are second to none, they are…
This guest post is from our friend Big Wayne Brown of BigWaynerBBQ.com I’ve been on a chicken wing kick lately. Actually, it’s been a craving induced by a demand from my wife for more space in the pantry. When I did this last week, it was for mustard-based sauces. And with Brian and Marilyn asking…