A few months ago I was sent a sample of something called The Wing Dipper. I’ve been meaning to try it out for a while now, and this week, the magic combination of wings and remembering to bring the Wing Dipper finally worked out!
It is meant for dipping the wing into the blue cheese dressing that accompanies most hot wings, but I actually used it for dipping it into more wing sauce. I have to say, it works quite well. The unique shape fits the wing perfectly.
The next day, when eating my leftovers, I used The Wing Dipper for its original purpose, and it again worked quite well.
Its a clever little thing that any wing-focused restaurant should be using instead of the 
stupid little round dishes. It makes sense and probably results in less waste for the restaurant, as the customer can make better use of their blue cheese dressing.
Ideally, I’d love to see a restaurant get really clever with it and offer a wing sampler: a basket of dry, cooked wings with several sauces for dipping. I’ve been to a number of restaurants that have multiple wing sauce offerings and had a difficult time deciding, especially when there is something really different that I’d like to TRY but not necessarily eat a whole order of. It works for beer and wine – sampling flights – why not wing sauces??? How much fun to not only try a few sauces, but perhaps be able to adjust your own heat as well or share a basket of wings with people who have different tastes and spice tolerances?
Please note: I expect royalties for this idea, but will gladly take them in exchange for wings!
But don’t you love when the wings are thoroughly tossed in the wing sauce?
I do like them that way, so maybe the sampler idea become more of an “addition” type of thing. You get a base sauce and a variety of sauces with varying heat levels to test your fortitude.
Or maybe it is a dipping sauce when served with wings that have been smoked, barbecued, grilled or otherwise cooked in a manner that by itself has a lot of flavor and doesn’t necessarily need a lot of sauce.