With our cidery and Tap Room located in Western New York, it’s no surprise we’re wing people. And, if you think you’ve tried every wing sauce out there—think again. This one requires a little work, but these crowd-pleasers are worth the effort. Because these wings are made with Clarksburg SHOUT! Hard Cider, they taste sweeter at first. But beware, after a few bites you’ll feel the heat. It all depends on the heat level of the Buffalo sauce you choose, so keep that in mind and don’t be afraid to taste the sauce as you make it to gauge the heat level.
We also advise not skipping out on the onions, as they bring a little something savory to the recipe and balance out the zing of the mustard and Worcestershire sauce nicely. After you coat your wings, reserve any leftover sauce for dipping. You can also dip SHOUT! Wings in bleu cheese or ranch, but our taste testers thought our SHOUT! sauce was so good, they preferred not to cover up the flavor.
The secret to perfectly cooked wings is letting them take their time getting crispy in the oven. We call for the wings to bake for 45 to 55 minutes; just keep your eye on them. Then, after saucing them up, the wings go under the broiler on high for a few minutes, to lightly char them. If you don’t like char on your wings, skip this step. Serve with celery, carrots, and your preferred veggie dip.
