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Started By
Message
Wing sauce recommendations...
Posted on 12/7/23 at 10:15 am
Posted on 12/7/23 at 10:15 am
I'm cooking wings for about 100 people next week. Others are bringing sides etc.
Will par fry them over the weekend and flash fry them the day off.
Planning on seasoning most of them with something very basic like Lawry's seasoning salt when they come out of the fryer. Some will get dusting of lemon pepper.
Will serve them dry but planning on setting up a "wing bar" with various sauces.
Basic Frank's buffalo sauce for one. A lemon pepper sauce that I make with Mexican crema. And squirt bottle of something hot like ghost pepper sauce for the chili heads.
And probably a garlic parmesan sauce which I've never made myself. Have a basic recipe in mind, but welcome suggestions. Some call for butter and some olive oil. I'm leaning towards olive oil which I think will stay emulsified a little better. Will probably add some crema to help with that.
Any suggestions on garlic parmesan prep?
Other ideas to add to the bar?
Will par fry them over the weekend and flash fry them the day off.
Planning on seasoning most of them with something very basic like Lawry's seasoning salt when they come out of the fryer. Some will get dusting of lemon pepper.
Will serve them dry but planning on setting up a "wing bar" with various sauces.
Basic Frank's buffalo sauce for one. A lemon pepper sauce that I make with Mexican crema. And squirt bottle of something hot like ghost pepper sauce for the chili heads.
And probably a garlic parmesan sauce which I've never made myself. Have a basic recipe in mind, but welcome suggestions. Some call for butter and some olive oil. I'm leaning towards olive oil which I think will stay emulsified a little better. Will probably add some crema to help with that.
Any suggestions on garlic parmesan prep?
Other ideas to add to the bar?
15
Posted on 12/7/23 at 10:20 am to Professor Dawghair
Mild, BBQ, Buffalo.
I like garlic parm from BWW but it's not easy to replicate. Probably because most recipes I've used to copy it do not include mayonnaise which I'm guessing is the binder needed to make it closer to that consistency.
I wouldn't go too overboard with it though. If you have 100 people they will probably be fine with the basic wing flavors.
I like garlic parm from BWW but it's not easy to replicate. Probably because most recipes I've used to copy it do not include mayonnaise which I'm guessing is the binder needed to make it closer to that consistency.
I wouldn't go too overboard with it though. If you have 100 people they will probably be fine with the basic wing flavors.
Posted on 12/7/23 at 10:23 am to BilbeauTBaggins
quote:
garlic parm from BWW
Thanks. I've seen BWW garlic parm sauce for sale in grocery stores but don't know how it compares to in the restaurant. Think I will buy some and experiment this weekend.
Posted on 12/7/23 at 10:30 am to Professor Dawghair
Add in a pepper jelly glaze. Ive had them before and will gravitate to that flavor if its available where I am order wings.
Posted on 12/7/23 at 10:34 am to Professor Dawghair
One of my favorite wing sauces is 50/50 sambal (or garlic chili sauce) and honey.
Posted on 12/7/23 at 10:36 am to Professor Dawghair
quote:It's really good.
I've seen BWW garlic parm sauce for sale in grocery stores but don't know how it compares to in the restaurant
Posted on 12/7/23 at 10:42 am to Professor Dawghair
LINK
You should be able to find this stuff at your local grocer. Pretty good BBQ wing sauce when we did a bunch the other week.
You should be able to find this stuff at your local grocer. Pretty good BBQ wing sauce when we did a bunch the other week.
Posted on 12/7/23 at 10:45 am to Professor Dawghair
Teriyaki is one of the favorite flavors when we order a a group.
Posted on 12/7/23 at 10:50 am to Professor Dawghair
It's the exact same thing they use in the restaurant. Homemade recipes will just be really buttery and garlicy, with the parm sprinkled in. They're not cheap. I would probably check out YT videos to see if you can find a recipe that will look like what BWW makes.
Posted on 12/7/23 at 10:55 am to Professor Dawghair
Half Tiger Sauce and half honey makes a really good sauce.
Posted on 12/7/23 at 11:08 am to Bill Parker?
quote:
Teriyaki
I forgot about that flavor. I bought some last time I did some wings as apps for a big cookout. It was popular.
Posted on 12/7/23 at 12:06 pm to Professor Dawghair
A good white bbq sauce is always a good go to, the only problem is sometimes the sauce can be too thin and it won't stick to the wings as well.
Posted on 12/7/23 at 1:56 pm to Professor Dawghair
Posted on 12/7/23 at 3:12 pm to Professor Dawghair
I have a sticky asian sauce that people really like.
Melt two tbs butter, crush two cloves of garlic in.
In a separate bowl mix 5 tbs of vinegar, two tbs each of honey and hoisin sauce, some ginger, a tbs of soy sauce, brown sugar and honey. Wisk in a tea spoon of cornstarch and add it all to the butter. Heat until the sauce thickens and add siracha to taste.
Melt two tbs butter, crush two cloves of garlic in.
In a separate bowl mix 5 tbs of vinegar, two tbs each of honey and hoisin sauce, some ginger, a tbs of soy sauce, brown sugar and honey. Wisk in a tea spoon of cornstarch and add it all to the butter. Heat until the sauce thickens and add siracha to taste.
This post was edited on 12/7/23 at 3:14 pm
Posted on 12/7/23 at 3:41 pm to Professor Dawghair
Cajun Kid in Thibodaux does one with Dry Ranch Seasoning and jalepeno. Looks a little weird cause it’s white, but it’s really tasty. I also really like their Nashville Hot Rub with honey drizzle.
Posted on 12/8/23 at 5:56 am to dpd901
Cousions creole tomatoes….dressing
Posted on 12/8/23 at 7:30 am to Professor Dawghair
quote:
Thanks. I've seen BWW garlic parm sauce for sale in grocery stores but don't know how it compares to in the restaurant
It's the exact same sauce. All the BWW ones in the stores are the same as in the restaurants.
Grab some spicy garlic. Everybody likes that one.
Posted on 12/8/23 at 2:12 pm to Professor Dawghair
I've only done it on ribs but would be fun on wings:
Cherry Bomb Sauce
8oz apple cider vinegar (the good kind)
8oz cherry juice (can sub cranberry juice)
8oz jar of cherry preserves
4 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon garlic powder
Combine in sauce pan and simmer for 15 minutes to reduce, thicken, and burn off some of the vinegar.
After reduced, add cayenne pepper to taste, there's enough sugar in the sauce to offset a good bit. Add the cayenne after you've reduced the sauce if you are going on taste. If you add it prior to reducing, then it will be spicier than what you intended. But spicy is good, that's why it's cherry "bomb" and not just some cheesecake topping.
Use your immersion blender to mix thoroughly and break up all the bits of cherry preserves. If you don't have one, use a regular blender. If you don't have any kind of blender, then strain it in any kind of strainer just to get the big bits out. Or leave them in.
Sweet, tart, spicy, sticks to meat, and is unique.
Cherry Bomb Sauce
8oz apple cider vinegar (the good kind)
8oz cherry juice (can sub cranberry juice)
8oz jar of cherry preserves
4 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon garlic powder
Combine in sauce pan and simmer for 15 minutes to reduce, thicken, and burn off some of the vinegar.
After reduced, add cayenne pepper to taste, there's enough sugar in the sauce to offset a good bit. Add the cayenne after you've reduced the sauce if you are going on taste. If you add it prior to reducing, then it will be spicier than what you intended. But spicy is good, that's why it's cherry "bomb" and not just some cheesecake topping.
Use your immersion blender to mix thoroughly and break up all the bits of cherry preserves. If you don't have one, use a regular blender. If you don't have any kind of blender, then strain it in any kind of strainer just to get the big bits out. Or leave them in.
Sweet, tart, spicy, sticks to meat, and is unique.
Posted on 12/8/23 at 4:38 pm to Epic Cajun
Came here to say Sriracha Honey, Cajun beat me to it. If you thin down some pepperjelly with a little chicken stock it makes an excellent wing sauce. I would also add a sweet teriyaki as an option, or the Japanese BBQ sauce.
Posted on 12/9/23 at 2:11 pm to Professor Dawghair
Thanks all. Great suggestions.
Going with:
Garlic Parmesan
Lemon Pepper Crema
Buffalo Sauce
Teriyaki
Sweet Thai Chili
Ghost Pepper Wing Sauce
Siracha Crema
Truffle Aioli for the tater tots
Going with:
Garlic Parmesan
Lemon Pepper Crema
Buffalo Sauce
Teriyaki
Sweet Thai Chili
Ghost Pepper Wing Sauce
Siracha Crema
Truffle Aioli for the tater tots
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