buffalo wing
$12.12 - $81.93
This buffalo wing blend brings the wing's seasoning into focus. Onion leads, with smoky paprika and garlic close behind. Hawaiian red Alaea sea salt and a little organic cane sugar set the frame, while assorted chiles, organic domestic tomato powder, and our hint of Worcestershire deepen the base so the protein carries flavor before any sauce touches it. The rest of the buffalo plate is folded in, too — organic buttermilk powder adding lactic acid to assist with tenderizing, and celery and horseradish for the bite that usually waits on the side. Sauce becomes a choice, not the whole show.
Good call — and the Worcestershire angle makes the use case teach itself, since that's the thing people splash into a meatloaf mix anyway. Worked it in. Here's the final seven, with the wing entries consolidated and the burger slotted in right after the sauce so the meat-seasoning thread runs before the page fans out to the other uses.
Suggested Uses
Dry-Seasoned Wings — Toss wings with a little oil and about 5 teaspoons of blend per pound, then roast at 425°F or air-fry until the skin crisps; seasoning a few hours ahead lets it settle into the meat. Sauce them after or serve as is — the buttermilk, celery, and horseradish already in the blend put the dressing and the celery stick right on the wing.
Quick Buffalo Sauce — Melt 4 tablespoons butter, stir in ¼ cup hot sauce and 1 tablespoon of blend, and toss the hot wings to coat. The blend already carries salt, so taste the sauce before adding any more.
Burgers and Meatloaf — Work about 2 teaspoons of blend into each pound of ground beef before shaping. The Worcestershire you'd reach for anyway is already in the mix, carried on the onion, garlic, and paprika base, so the meat seasons from the inside out.
Roasted Cauliflower — Toss one head of florets with 2 tablespoons oil and 2 tablespoons of blend, then roast at 425°F until the edges char. The miso and tomato powder give the cauliflower the savory backbone it needs to stand on its own.
Buttermilk Dip — Stir 2 teaspoons of blend into ½ cup sour cream or mayonnaise loosened with a splash of buttermilk. The whole dressing — buttermilk, horseradish, celery — is already in the jar, so it comes together in one stir.
Bloody Mary — Rim the glass or stir ½ teaspoon into the mix; tomato, celery, and horseradish are the drink's backbone already. Go easy if your mix or rim is salted.
Buttered Popcorn — Toss a quart of hot popcorn with a little melted butter, then ½ to 1 teaspoon of blend. The butter gives the fine grind something to cling to.
Good call — and the Worcestershire angle makes the use case teach itself, since that's the thing people splash into a meatloaf mix anyway. Worked it in. Here's the final seven, with the wing entries consolidated and the burger slotted in right after the sauce so the meat-seasoning thread runs before the page fans out to the other uses.
Suggested Uses
Dry-Seasoned Wings — Toss wings with a little oil and about 5 teaspoons of blend per pound, then roast at 425°F or air-fry until the skin crisps; seasoning a few hours ahead lets it settle into the meat. Sauce them after or serve as is — the buttermilk, celery, and horseradish already in the blend put the dressing and the celery stick right on the wing.
Quick Buffalo Sauce — Melt 4 tablespoons butter, stir in ¼ cup hot sauce and 1 tablespoon of blend, and toss the hot wings to coat. The blend already carries salt, so taste the sauce before adding any more.
Burgers and Meatloaf — Work about 2 teaspoons of blend into each pound of ground beef before shaping. The Worcestershire you'd reach for anyway is already in the mix, carried on the onion, garlic, and paprika base, so the meat seasons from the inside out.
Roasted Cauliflower — Toss one head of florets with 2 tablespoons oil and 2 tablespoons of blend, then roast at 425°F until the edges char. The miso and tomato powder give the cauliflower the savory backbone it needs to stand on its own.
Buttermilk Dip — Stir 2 teaspoons of blend into ½ cup sour cream or mayonnaise loosened with a splash of buttermilk. The whole dressing — buttermilk, horseradish, celery — is already in the jar, so it comes together in one stir.
Bloody Mary — Rim the glass or stir ½ teaspoon into the mix; tomato, celery, and horseradish are the drink's backbone already. Go easy if your mix or rim is salted.
Buttered Popcorn — Toss a quart of hot popcorn with a little melted butter, then ½ to 1 teaspoon of blend. The butter gives the fine grind something to cling to.
Ingredients: domestic onion, Spanish paprika, domestic garlic, Hawaiian Alaea red sea salt, organic cane sugar, chiles, spices, organic domestic tomato powder, hint of worcestershire (white distilled vinegar powder from an identity preserved source (maltodextrin, white distilled vinegar), spices, organic red miso powder (soybean, rice, sea salt, aspergillus oryzae Contains: Soy), domestic onion powder, domestic garlic powder, hand-harvested Syrcuse Sea Salt, organic cane sugar, molasses powder (molasses, maltodextrins), Meyer lemon powder non-gmo (The edible fruit of the Meyer lemon. Meyer lemon, maltodextrin, corn starch, sunflower lecithin), organic buttermilk powder (organic buttermilk, organic skim milk), celery powder, horseradish powder, xanthan gum non-GMO.
Contains: Milk & Soy
Allergens: soy, milk
buffalo ranch dressing base
$11.57 - $78.20
