Best Poultry Essentials Wing Dust Dipping Sauce Recipes

DIPPING SAUCE FOR CHICKEN WINGS (3 WAYS!)

Dipping Sauce For Chicken Wings (3 Ways!) image

Even though tailgating might be very different this year, we all still need some tasty food to go with the game! Make a delicious dipping sauce for chicken wings (or three!) with just a few ingredients in no time to up your snacking game!

Provided by Shadi HasanzadeNemati

Time 10m

Number Of Ingredients 20

Ingredients

1/2 cup cilantro
2 cloves garlic
3/4 cup plain yogurt
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp water
salt and pepper (to taste)
1/2 cup mayonnaise
1/2 cup sour cream
2 cloves garlic
1/3 cup parmesan cheese (freshly grated)
2 tbsp parsley
2 tbsp white vinegar
salt and pepper to taste
1/2 cup mayonnaise
1/2 cup yogurt
1 tsp smoked paprika
1 tbsp lime juice
2 cloves garlic
salt (to taste)

Steps:

Chop cilnatro finely and set aside. Mince garlic or grate it and add it to the cilantro.
In a bowl, mix yogurt with olive oil, lemon juice and water. Add in cilantro and minced garlic. Season with salt and pepper to taste.
Mix mayonnaise and sour cream in a bowl and set aside. Mince garlic finely and add it to the mayonnaise with grated parmesan.
Add chopped parsley and vinegar. Season with salt and pepper to your taste.
Mix mayonnaise and yogurt in a bowl. Add in smoked paprika and lime juice.
Mince the garlic cloves and add to the mayonnaise and yogurt mixture. Season with salt and serve.

Nutrition Facts : Calories 394 kcal, Carbohydrate 5 g, Protein 5 g, Fat 40 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 367 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

POULTRY ESSENTIALS: SPICY ASIAN WING SAUCE

Poultry Essentials: Spicy Asian Wing Sauce image

I thought we would be casual last night, so I whipped up a bunch of these and put together a new sauce, then we went downstairs and watched, It's the Great Pumpkin Charlie Brown. My favorite way to make un-sauced wings is in the air fryer. Just wings, oil, salt, and pepper. With wings made this way, it is the sauce that...

Provided by Andy Anderson !

Categories Poultry Appetizers

Time 45m

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
THE WINGS
12 - 24 chicken wings
2 Tbsp grapeseed oil, or other non-flavored variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
1/2 c chicken stock, not broth
2 clove garlic, finely minced
2 tsp tomato paste
2 Tbsp tamari sauce, or liquid aminos
1 Tbsp hoisin sauce
1 Tbsp sriracha sauce
3 Tbsp rice vinegar
1 1/2 Tbsp coconut sugar
1 tsp ginger powder
ADDITIONAL ITEMS
2 Tbsp cornstarch, or arrowroot powder
3 Tbsp filtered water

Steps:

1. PREP/PREPARE
2. Bringing something up to the boil. Bringing something "up to the boil" is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat. So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
3. Gather your ingredients (mise en place).
4. THE WINGS
5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
6. Add to the basket of your air fryer, set the temp to 350f (175c).
7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 - 35 minutes.
8. THE SAUCE
9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
10. Bring to a boil, and then reduce to a simmer.
11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 - 3 minutes.
12. Remove from the heat.
13. PLATE/PRESENT
14. Toss the wings with the sauce or serve on the side. Enjoy.
15. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE

Poultry Essentials: Wing Dust & Dipping Sauce image

Worked the other night on a new spice mixture for chicken wings. I made small batches, baked a few and then changed things and tried again. It was not until the next morning that I got what I was looking for. A bit of heat and a bit of sweet. FYI: These are the wings I will be making for Superbowl Sunday. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Poultry Appetizers

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
WING DUST
2 tablespoon(s) coconut sugar
2 teaspoon(s) dehydrated onions, ground
1 teaspoon(s) salt, kosher variety, fine grind
1 teaspoon(s) white pepper, freshly ground
1 teaspoon(s) paprika, hot or mild, but not smoked
1 teaspoon(s) ancho chili powder
1 teaspoon(s) ground cumin
1 teaspoon(s) dried parsley
DIPPING SAUCE
3/4 cup(s) hot sauce (frank's original is what i always use)
1/2 cup(s) fresh clover honey
1 tablespoon(s) sweet butter, unsalted, melted

Steps:

PREP/PREPARE
Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
Gather your ingredients (mise en place).
Place a rack in the middle position and preheat the oven to 400f (205c).
Mix all of the wing dust ingredients together in a small bowl.
Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
PLATE/PRESENT
Serve the wings with the additional sauce on the side. Enjoy.
Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Poultry Essentials: Spicy Chicken Dust image

This is an excellent poultry spice for everything from wings to the whole dang bird. My favorite way to use the spice is to dust it on the chicken (usually skin on), and bake at 350f (175c); along with some veggies, until brown and crispy... Just the right amount of heat... Just the right amount of sweet. Served this on chicken...

Provided by Andy Anderson !

Categories Seasoning Mixes

Time 5m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1 Tbsp ancho chili powder
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp coconut sugar
1 tsp salt, kosher variety, fine grind
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dehydrated onions, ground to a powder
1 tsp white pepper, freshly ground

Steps:

1. PREP/PREPARE
2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
3. Gather your ingredients (mise en place).
4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
5. PLATE/PRESENT
6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
7. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME DIPPING SAUCE

Poultry Essentials: Awesome Dipping Sauce image

One of the advantages of being a closet insomniac is that you get to spend all night in the kitchen playing mad scientist. I call this a poultry dipping sauce; however, you could probably use it with fish. I do not think it would work with beef or pork. In addition, it is assembled with ingredients that you likely have available in your cupboards, and fridge. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Dips

Number Of Ingredients 14

Ingredients

PLAN/PURCHASE
MAIN INGREDIENTS
1 cup(s) mayonnaise, plain variety, i prefer duke's
1 - 2 tablespoon(s) water, filtered, if you have it
1 tablespoon(s) ketchup
1 tablespoon(s) fresh clover honey
1 tablespoon(s) rice vinegar, unseasoned
1 teaspoon(s) sweet paprika
1/8 teaspoon(s) garlic powder, or 1 clove of baked garlic
1 - 2 pinch(es) cayenne pepper, or to taste
ADDITIONAL ITEMS
salt, kosher variety, to taste
white pepper, freshly ground, to taste
frank's hot sauce, to taste

Steps:

PREP/PREPARE
Sweet versus Smoked Paprika There are many varieties of paprika, but the one that I felt did not work with this dipping sauce was smoked. Do not use smoked paprika. I found that sweet worked the best.
Store Bought versus Homemade Two of the ingredients in this recipe are easy to find at the grocer, and you probably have them in your fridge or pantries: Mayonnaise and ketchup. If you have some time on your hands, you might want to try homemade. They taste better and do not have all those nasty preservatives in them. Here are two recipes that I use to make those condiments: Ketchup https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Mayonnaise https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=6 If you are using store-bought ingredients (mayonnaise, ketchup), then this recipe will last 2 - 3 weeks tightly covered in the fridge. If you are using homemade condiments (no preservatives), then it will last about a week.
Gather your ingredients (mise en place).
Place all of the Main Ingredients into a mixing bowl.
Whisk together until smooth.
Add salt, white pepper, and hot sauce, to taste.
Cover and let rest overnight in the fridge before using.
PLATE/PRESENT
I made some chicken tenders and used this sauce... Awesome. Enjoy.
Keep the faith, and keep cooking.