Ultimate Wing Sauce Collection
A variety of homemade wing sauces to take your wings to the next level.
Sichuan Wing Sauce
Ingredients
- 24 dried Sichuan chilies, halved, stems removed
- 4 garlic cloves, thinly sliced
- 4 garlic cloves, whole
- 3 scallion stalks, cut into 1” pieces
- 1 cup (240ml) Frank’s Red Hot
- ½ cup (125ml) caiziyou (or canola oil)
- ½ cup (125g) unsalted butter, cold, cubed
- 2 tablespoons (14g) Sichuan chili flake
- 2 tablespoons (30g) shiro dashi
- 1 tablespoon (18g) Shaoxing wine
- 1 tablespoon (18g) dark soy sauce
- 1 tablespoon (5g) Sichuan peppercorn
- 1 teaspoon (7g) sugar
- ½ teaspoon (5g) fine sea salt
- 1 teaspoon (5g) MSG
- ⅛ teaspoon (>1g) xanthan gum
Method
- Heat caiziyou (or vegetable oil) over medium heat in a wok or saucepan.
- Add green onion and sliced garlic. Sauté for 1-2 minutes, then turn off the heat.
- Stir in Sichuan peppercorns, dried chilies, salt, sugar, MSG, chili flakes, Shaoxing wine, and dark soy sauce. Sauté for another 1-2 minutes.
- Blend the mixture on high for 2-3 minutes until smooth.
- Transfer to a heatproof bowl and set aside.
- In a blender, combine Frank’s Red Hot and the blended chili oil. Blend on medium.
- Slowly add half of the butter while blending.
- Add xanthan gum and the remaining butter, blending on high until smooth.
- Loosen the sauce with shiro dashi, then blend in whole garlic cloves.
- Transfer to a heatproof bowl and reserve for later use.
Mango Habanero Wing Sauce
Ingredients
- 4 large ripe mangos
- ¾ cup water
- ¾ cup sugar
- 3 tablespoons Frank’s Red Hot
- 10 habanero peppers
- 2 cloves garlic
- ¼ cup lime juice
- ½ cup white distilled vinegar
- Salt to taste
- 1 teaspoon oil (for smoothing and emulsifying)
- 1.5 tablespoons corn syrup
- ¼ cup unsalted butter, room temperature
Method
- Make a simple syrup by heating ⅓ of the water and sugar together until dissolved.
- Blend mangoes until very smooth, adding simple syrup to taste until sweet and silky.
- Separately blend habaneros with a bit of water.
- Reduce the mango purée with Frank’s Red Hot until thickened.
- Stir in the habanero purée and simmer until slightly reduced.
- Whisk in corn syrup and mount with butter. Adjust spiciness with additional habanero if desired.
- Thicken with a cornstarch slurry if needed.
Parmesan Garlic Wing Sauce
Ingredients
- 1 cup canola oil
- 2 egg yolks
- 7 cloves garlic
- 2 tablespoons Dijon mustard
- 1 tablespoon corn syrup
- 1.5 tablespoons lemon juice (plus more if needed)
- ½ cup finely grated Parmigiano Reggiano
- Salt and pepper to taste
- 1 red Fresno chile, finely chopped
- 2 teaspoons fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary
- ¼ cup parsley, finely chopped
- 2 tablespoons chives, finely sliced
- 1 small shallot, brunoise
- Microplane Parmesan (to finish)
- Toasted garlic (to finish)
- Finely sliced chives (to finish)
- Finely chopped parsley (to finish)
Method
- Blend yolks, garlic, Dijon mustard, corn syrup, lemon juice, and Parmigiano until very smooth.
- Season with salt and pepper to taste.
- Slowly stream in oil while blending to form a thick mayo.
- Fold in Fresno chile, parsley, chives, and shallots.
- Use as a creamy wing sauce and garnish with toasted garlic, Parmesan, and fresh herbs.
Nashville Hot Wing Sauce
Ingredients
- 1 cup (240ml) hot oil
- 4 tablespoons (25g) cayenne
- 1 tablespoon (11g) garlic powder
- 1 tablespoon (8g) smoked paprika
- 2 teaspoons (6g) kosher salt
- 2 tablespoons (25g) dark brown sugar
Method
- In a bowl, mix cayenne, garlic powder, smoked paprika, kosher salt, and dark brown sugar.
- Carefully pour hot oil over the spice mixture and stir until fully combined.
- Use as a finishing sauce for extra-spicy wings.
Protips
- Adjust spice levels in each sauce to your taste preference.
- Store extra sauce in airtight containers for future use.
- Pair sauces with your favorite dipping sides for a complete experience.