Hickory BBQ

Ethnic Palate: Southern American, Creole
Pairing: Amber Ale, Cabernet Sauvignon
Historic Description: Cajun seasoning originates from Louisiana’s Creole and Cajun cultures, blending paprika, garlic, and pepper. The dry rub version became a favorite in Southern barbecue joints and wing spots
If you like this, you may also like: Blackened Cajun, Cajun Ranch

Ethnic Palate: Italian, American
Pairing: Pilsner, Sauvignon Blanc
Historic Description: This sauce combines Italian culinary staples—garlic and Parmesan cheese. It originated in American-Italian kitchens and became popular in chain restaurants that serve wings. It’s most commonly found in Italian-American eateries and wing places in the U.S.
If you like this, you may also like: Garlic Butter, Truffle Parmesan

Ethnic Palate: Southern American Pairing: Lager, Chardonnay Historic Description: Lemon Pepper seasoning originated in Southern U.S. cooking, particularly in Atlanta. This citrusy, peppery dry rub became a popular wing flavor thanks to its refreshing yet bold flavor and is a staple in Southern wing spots If you like this, you may also like: Spicy Lemon Pepper, Cilantro Lime

Ethnic Palate: Canadian, American
Pairing: Brown Ale, Whiskey
Historic Description: Maple syrup, a Canadian staple, combined with bacon reflects a blend of sweet and savory flavors. This sauce became popular in both Canadian and American diners, particularly in brunch spots
If you like this, you may also like: Maple Dijon, Honey BBQ