“Think wings, but dressed for a night out.”
Welcome to my first-ever wing post — yes, me, the girl who still hasn’t eaten a granola bar or a pancake (don’t @ me), is posting about chicken wings. But these aren’t your average game-day Buffalo wings. These are “text me when you get home” kind of wings. These are the “I paid extra for truffle and I’m not sorry” kind of wings.
I got my hands on a bottle of Black Truffle Hot Sauce from Truffles and Circumstances, and let me tell you: life-changing. (Don’t know why I waited to long to put it to use). It’s spicy, earthy, luxurious, and deeply addictive. So obviously, I had to fry up some wings, toss them in this glorious sauce, and call it a recipe worth sharing.
This one’s for the picky eaters who grew up saying “no thanks” to messy wings at parties but are now out here craving crispy, spicy, fancy.
What Makes These Wings So Good?
- Crispy fried, not baked — We’re going for golden, crackly skin that holds up to the glaze.
- Black Truffle Hot Sauce glaze — Sweet, buttery, spicy, earthy… she’s got layers.
- No eggs involved — As always, safe for my fellow allergy squad.
- Bougie but approachable — You don’t need a culinary degree or caviar budget to make these.
Now let’s dive straight into the recipe:
Ingredients:
For the Wings:
- 2 lbs chicken wings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (canola, peanut, etc.)
For the Truffle Glaze:
- 3 tbsp Truffles and Circumstances Black Truffle Hot Sauce
- 2 tbsp butter
- 1 tbsp honey (or brown sugar)
- 1 tsp soy sauce
- Squeeze of lemon juice for balance
Directions:
- Season the Wings
Pat wings very dry. Toss them with garlic powder, onion powder, salt, and pepper. Let them rest uncovered in the fridge for 30 min to help them crisp up during frying (optional, but worth it). - Fry ‘Em Up
Heat oil to 350°F in a heavy pot or Dutch oven. Fry wings in batches for 8–10 minutes or until golden, crispy, and cooked through. Don’t overcrowd. Drain on a wire rack or paper towels. - Make That Glaze
In a small saucepan, melt the butter. Add truffle hot sauce, honey, soy sauce, and lemon juice . Stir until smooth and just slightly thickened — it’ll smell so good. - Toss & Serve
Toss wings in the glaze while they’re still hot. Plate. Garnish with chives, parmesan, or a drizzle of truffle oil if you’re feeling extra.
Picky Eater Tip:
If frying is not your thing, you can totally air fry these wings. Just spray them lightly with oil and cook at 400°F for 20–25 minutes, flipping halfway.
Final Thoughts
These wings are the ultimate picky-eater glow-up. A little spicy, a little luxe, and 100% worth the truffle tax. Honestly? I didn’t even need a dip — and that’s saying a lot.
If you make them, tag me @justapickyyeater — I’ll be the one double-tapping your wing pics while pretending I’m not making another batch.