wing sauces

I have found a way to par cook wings through the oven… The taste amazing and am looking for anyone who can shed some light on what brand sauce I should start looking at. I am looking for a hot and spicy and a bbq. thanks in advance.

Franks red hot mixed with liquid margerine for the hot and watered down Cattlemans original for the BBQ

Paul you water down you cattlemans???

I have on my menu…

mild, medium, hot, suicide, bbq, teriyaki, garlic parm, mango habanero, and…I feel like I am missing one :roll:

Add sweet-n-sour and honey mustard and you’ll just about every major flavor covered.

bar none the best bbq sauce is sweet baby rays original bbq
LaNova has a couple good 2/1 gallon sauces as well in the hot garlic and a garlic bbq flavor
teriyaki is a good as well

bar none the best bbq sauce is sweet baby rays original bbq
LaNova has a couple good 2/1 gallon sauces as well in the hot garlic and a garlic bbq flavor
teriyaki is a good as well

Are you willing to share your method with us?

Yup, water it down. Too thick to use as it is. Get more complete coverage by adding about 20% water. Otherwise, it just sits where you squirt it.

I just found out that rays carries a buffalo wing sauce. has any body used this.

TPOTC,

Can you share your mango recipe?

-Scott

'cept lemon pepper and Jerk Spice. Oh, and garlic pepper and Catalan (pomegranate glaze) and creamy buffalo.

I put the wings in a container with the Cattlemans, and shake…you squirt it?

I use Tropical mango vinagerette by Culinary Secrets, i put that in a bucket and shake the wings in it. Then I plate them and dab them with my suicide sauce.

It is really good.

Yall don’t fry your wings?

Nick, there was a wing shop in my town that served 100 different flavors of wings. They’re no longer in business now but they did have some crazy combinations. They served peanut butter and jelly wings.

I use to use Catlemans straight but what I did was put it in the SS tossing bowl then set that on my griddle for a minute to heat it up and that made it thin out and toss really nice while keeping the origional flavor profile.

I can only dream. I don’t want to be a ‘wing shop’, but it is fun to pop out occasional simple variations for customers to taste and play with.