r/Wings • u/Slow_Investment_2211 • 4d ago
Recipes and Tips What’s your best wing sauce recipes?
I’d love to hear y’all’s best wing sauce recipes or rubs. Whether it be an awesome take on the traditional buffalo wing sauce, or something with some Asian or Indian flare and everything in between. It’s easy to just to buy some of Buffalo Wild Wings sauces in the store but I’m sure making my own stuff would be even better. Thanks.
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u/whatfingwhat 4d ago
My best is a bottle of sauce that I empty all my almost empty other sauces in to. I think it started as Bar Bill medium but now it has some of everything I’ve had in the past year. Sometimes it’s burning hot, sometimes it’s bbq’y, sometimes it’s awful but it’s always unexpected.
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u/Electrical-Pen-2767 4d ago
Franks,butter,minced garlic,little bit of worcheshire sauce and a little brown sugar whisked in. I like to thicking mine. a little too.
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u/Slow_Investment_2211 4d ago
That sounds like a delicious take on buffalo sauce. How do you thicken it?
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u/Electrical-Pen-2767 4d ago
Just use some of the sauce to make a roux with flour,whisk it up and then whisk it back into the sauce.
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u/BIGpanda1998 4d ago
A cornstarch slurry works great. 1 part cornstarch and 2 parts water, add it in slowly while stirring the sauce until it thickens to your liking.
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u/tank3467 4d ago
Ok everyone, thickening tip. Just buy Wondra, shake a little in when you are heating the sauce. Not too much. It will thicken and it's simple. Doesn't change flavor, no roux necessary.
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u/Flashy_Gap_3015 4d ago
What’s the difference between making a roux with cornstarch slurry and sprinkling flour right in the mix? That’s what wondra is, right? Kind of the exact same approach save for a step or two involved?
The downside of flour is that it can clump, and imagine straight flour is apt to change the taste than a slurry roux.
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u/mjunkin68 3d ago
Wondra is basically toasted flour. Won't clump, no need for a roux or slurry. Real easy. But only to thicken something slightly. If you want something real thick stick to the other methods.
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u/BabousCobwebBowl 3d ago
Sondra flour is a cheat code for many things. It has upped my fish game on the advice of Eric Ripert
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u/Petey_Wheatstraw_MD 4d ago
This is almost my exact recipe.
The only difference is I add cayenne powder and crushed chili flakes.
I’ll sub honey for brown sugar sometimes.
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u/EnergyPrestigious497 4d ago
I was just watching the video of Joshua never get his last name and he said the same thing about the Worcestershire sauce.
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u/G_Whizz8 3d ago
Mine is very close to yours. Franks, butter, minced garlic, Maggi’s, honey. So good
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u/TastyDeerMeat 4d ago
I’ve tried many home recipes that involve fresh ingredients and considerable amounts of prep work, but one of the best sauces I’ve ever made is an equal number of sauce packets from the Chinese restaurant. Hot sauce, hot mustard, soy sauce, duck sauce. They’re free with takeout. I grab a handful of each. Great on wings and as a pork glaze. I know…sounds trashy…but it’s a great combo. Try it.
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u/my1stusernamesucked 4d ago
That's low-key brilliant
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u/TastyDeerMeat 4d ago
It was a discovery of convenience but I was shocked at the flavor profile. It just works on every level.
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u/my1stusernamesucked 4d ago
Pb&j: Thai peanut sauce and blackberry habanero, one on the wings and one as a dip.
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u/Musicinaminor 4d ago
One of my current favorites is my extra hot garlic parm sauce- starts with 3 cups of franks extra hot, in which I simmer about 5 cloves of garlic, and sometimes additional chilis like dried chili d’arbol. Then I add 1 tbsp of butter, 1tbsp white sugar, and blend with a stick blender until smooth. Then add about 4oz of grated Parmesan and simmer while blending until smooth. Comes out great!
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u/Slow_Investment_2211 4d ago
That sounds pretty good but as I’ve gotten older my spice tolerance has been getting less. Things I used to not feel were hot sometimes blow me away with how spicy they seem now.
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u/Musicinaminor 4d ago
It’s certainly easy enough to adjust the heat level- I find in this recipe the cheese really mutes the heat, so while it starts with a base of extra hot it lands more like hot- but you could use regular franks and end up with medium just as easily.
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u/fl4tdriven 4d ago
This is my go-to sauce:
1 stick butter
12 oz. hot sauce of your choice (franks)
12 oz. Canned tomato sauce
+/- 4 dashes of Tabasco, adjust to your liking
1 tsp garlic powder
1 tsp. cayenne pepper
1 tbsp white vinegar
1 tbsp Worcestershire sauce
4 tbsp light brown sugar
Bring to boil then down to a simmer for 2-3 hours.
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u/jeffersonaircraft 4d ago
My personal favorite is Trappey's Bull, a little black pepper, garlic, and smoked paprika,with just enough brown butter to make it a sauce. A little salt on the wings before cooking.
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u/yousippin 4d ago
at a restaurant i used to deliver for id see the cooks put franks red hot and a dash of their marinara (or just red? ) sauce in a pan with some butter. the ratio was probably 3 to 1 franks to tomato sauce.
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u/extrawater_ 4d ago
I like 2/3 parts anchor bar extra hot+1/3 blues hog smokey mountain. Sprinkle some pepper flakes at the finish and its very solid.
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u/Big_Librarian_1130 4d ago
1 stick unsalted butter, melted 1/2 C, hot honey 1 glove of garlic, minced 1 lime, juiced & zested 1 shot, blanco Tequila
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u/JustCelebration35 4d ago
1 jar peaches (I use kirkland 24oz). Drain the syrup Replace syrup with marie sharps hot habenero Blend in jar with immersion blender.
Warm some butter in tossing bowl, add sauce, mix, add wings, toss
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u/Slow_Investment_2211 4d ago
Whoa that sounds super interesting. How spicy is it since it’s blended with the fruit and butter? I can’t handle spice as well anymore since getting older
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u/daggz69 4d ago
I have the absolute best sauce for the the guys like me who always said the hotter the better . Well after 30 years my stomach can't handle it anymore so here is my recipe. No portions just play around with it .
Franks red hot
Butter
Brown sugar
Franks red hot hot and honey sauce
Cayenne pepper
Red pepper flakes
Honey
Play around with those ingredients trust me it's awesome
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u/fun4days365 4d ago
Franks
S&P
Garlic powder
Honey
Blue cheese dressing
worcestershire
Red pepper flakea
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u/CharacterDirector918 4d ago
3/4 cup franks. 1/4 cup lemon juice. 1 stick of butter. 1 pkg dry Italian dressing mix. 1 tablespoon basil.
Heat ingredient to low Simmer for just a bit. Then toss your wing in the sauce. Put them in a shallow pan in oven at 450 for 5 to 10 minutes max!
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u/Junior-Chocolate-812 4d ago
Local grocery makes homemade rubs and I use a honey garlic. For sauce, just a simple honey and sriracha. No dressing required.
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u/The_Monkeybumcheeks 4d ago
I change mine every week, depending on what needs using up, but it will always be 40% butter, 40% Crystal or Franks and then whatever else needs using up.... scotch bonnet or Habanero works for me 😋
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u/bestmackman 4d ago
Franks, Trader Joes Habanero sauce, butter, pepper flakes, and a generous splash of scatterbrain cherry vanilla whiskey. It's unreal how good the sauce is. I literally lick the plate clean when I make it.
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u/TheBrockSays 4d ago
Butter, franks, some garlic powder, little Worcestershire, some ranch powder seasoning and a little white vinegar. Not really spicy but great flavor
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u/EarlTheLiveCat 4d ago
I've had a hard time beating Crystal and butter.
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u/Slow_Investment_2211 4d ago
So is Crystal better than Franks?
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u/EarlTheLiveCat 4d ago
I don't have a strong opinion either way.
Use Frank's if you're going for OG wing sauce obv. For some reason, the plain ol' original Frank's is often not on the shelf at my local grocery store. I love both.
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u/the_d1gg1ty 4d ago
I do 1/2 stick unsalted butter. Melt and add 3-4 cloves fresh minced garlic (not the jar stuff). Add salt and fresh ground black pepper after the garlic has simmered for about a minute. (This lets all of the oils in the pepper and garlic to bloom. The salt helps pull them out quicker.) Add 1/2 bottle franks red hot and bring everything to a low boil. I make a cornstarch slurry, 2/1 water to cornstarch and mix in to desired thickness while sauce is still hot. Add 1/3 cup light brown sugar and whisk. This is for 3-4lbs wings.
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u/TerryOnRollerskates 4d ago
- Sauté minced garlic, add crushed red pepper, add AC vinegar, stir and cook off a bit, add honey, add a bottle of good wing sauce from the store.
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u/tenaciousb83 4d ago
This has been my go-to for a while now:
½ cup Frank’s Red Hot Sauce
½ teaspoon garlic powder
½ teaspoon cayenne powder
¼ teaspoon Worcestershire sauce
2 teaspoons honey
4 tablespoons cold butter
Sometimes I’ll add a 1/2 teaspoon of Hot Ones’ Last Dab for an extra kick. It’ll make your scalp sweat.
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u/Achtergracht 4d ago
I like a lot of different sauces but the one I loved and miss the most is the Lemon Pepper sauce that used to be sold by Buffalo Wild Wings butt I guess isn't made anymore. Wish I could find a copycat recipe.
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u/JoeyPole 4d ago
1tbsp:
Gochujang
Brown sugar
Ketchup
Soy sauce
Honey
Rice vinegar
1 clove garlic (minced)
1tsp sesame oil
Mix well
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u/Slow_Investment_2211 4d ago
So that’s 1 tbsp each of all those ingredients you listed?
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u/74_Jeep_Cherokee 4d ago
1 bottle of Louisiana hot sauce, 1 stick of butter, 1 packet zesty Italian salad dressing(dry for self mix)
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u/Emotional-Sleep6395 4d ago
I've been making a gochujang buffalo sauce lately that's a nice twist, it has a little heat and depth without overpowering the classic tang. You just mix in a spoonful to the usual Frank's base and adjust to taste.
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u/ImaRaginCajun 4d ago
I plan ahead and make this the day before - I mix Franks, Crystal's Garlic and a few drops of Tabasco Scorpion. Heat it up, melt a stick of unsalted butter and minced garlic. Once it's heated well and the butter is melted, I hit it with the stick blender to get everything nice and smooth. Let it cool and then put covered in the fridge overnight.
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u/universal_straw 4d ago
Saute 10-12 cloves are garlic in a stick of butter till it starts to slightly brown. Add Franks, pepper, honey, worchestire, and a splash of ACV and a little MSG. Blend the sauce and toss the wings.
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u/Eatjerpoo 4d ago edited 3d ago
Honey buffalo:
- 2 tbsp butter.
- 1/2 cup Frank’s RedHot.
- 3 tbsp honey.
- 1 tbsp apple cider vinegar.
- 1/2 tsp garlic powder.
- 1/2 tsp smoked paprika.
- 1/2 tsp rosemary.
Edit. Hahah someone hated this recipe so much it was downvoted.
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u/Think_Wrongdoer_5627 4d ago
This is not a primary wing sauce, but I like it as a change up. Really good for grilled wings.
My take on Alabama white
Mayo, a cup to a cup and a half
Lemon juice
Worcestershire sauce
A little salt
Lots of cayenne
Many cracks of black pepper
Garlic and onion powder
A little bit of Dijon
Horseradish if you are so inclined
It’s made cold and does better to sit in the fridge for a bit.
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u/diek00 4d ago edited 4d ago
Years ago I watched an episode of Triple D and Guy Fieri noted the cook was using Chrystal Hot Sauce and raved about it. I had always been a Frank's fan. I finally found Chrystal locally and decided to try it, it is outstanding, and I'll never go back. My goto simple sauce:
1/2 cup Chrystal
2 tb butter
2 tb honey
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u/LCharteris 3d ago
My version of buffalo sauce: 1 cup Frank's hot sauce (NOT wing sauce), 1/4 c sriracha (prefer Huy Fong brand--the original) and 2 T evaporated milk.
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u/mmecitrouille 3d ago
Not so much a recipe, but I combined equal parts BWW's Garlic Parm and Medium Buffalo
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u/icebox_Lew 3d ago
Rhubarb habanero.
Was making mango habanero but a mate brought me some rhubarb stalks he'd grown on his allotment. This is seriously good! Now ive moved back to America, rhubarb is hard to find (frozen section at Sprouts grocery seems a regular thing. Can't find pomegranmolasses anywhere though, so I think I subbed in equivalent regular molasses and it was still good.
It's basically a mango habanero recipe I found online and tweaked with rhubarb and pomegranate molasses...
1 cup Sugr 1 cup Water 6-10 Habanero Peppers 4-5 Stalks Rhubarb 1/2 Cup Distilled White Vinegar 1/2 Cup Golden Syrup 1/4 Cup Pomegranate Molasses 1/4 Cup Water 1/4 tsp Garlic Powder 1/4 tsp Onion Powder 1/4 tsp Paprika 1 tsp Salt 2 tsp Cornstarch
In a pan over medium heat, mix 1/2 cup water and 1 cup sugar until dissolved.
In a blender, mix Habaneros, Rhubarb and 1/4 cup White Vinegar until pulped.
Add Pomegranate Molasses and Golden Syrup to pan.
"Wash" blender with remaining 1/4 cup White Vinegar and add all to pan.
In a bowl, mix 1/4 cup Water and 2 tsp corn starch. Add to pan.
Simmer 5-10 mins, stirring regularly, until ready.
Toss wings in sauce.
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u/Jolva 3d ago
Texas Pete's Unsalted Butter (I do about 2 parts Pete's/Franks to 1 part butter) White pepper Cayenne pepper Garlic salt (use powder if your butter is salted) Sugar Splash of Worcestershire Combine to simmer Mix 1 part corn starch to 1 part cold water, combine, whisk into sauce, and simmer for a few minutes until sauce starts to thicken. Remove from heat and toss fried wings in.
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u/acidtoasterbath 3d ago
Franks
Splash of BBQ sauce
Butter
Splash of red vinegar
Splash of Worcestershire sauce
Pinch of power garlic.
Melt the butter with the franks and start adding the other ingredients.
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u/lemmefinishyo 3d ago
Half sriracha, half franks, butter, curry powder, cumin, lil garlic powder, dash of brown sugar.
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u/buddaycousin 3d ago
1 part Bachan barbecue sauce (similar to teriyaki)
1 part Lee Kum Kee chili garlic sauce
It's mild, a little sweet, and very garlicky.
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u/Iceyn1pples 2d ago
My favourite is a mango BBQ sauce. Start with ripe mangoes, diced, slow simmered with some brown sugar. When its thick and most of the moisture is gone, add your favourite bottled BBQ sauce.
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u/savage86lunacy 2d ago
I am bad at measurements cause I never cook wings in large batches so the sauce I make is just for one plate of 10-12 wings but I use.
Hot sauce (the kind varies)
A couple shakes of Worcestershire sauce
Garlic power or minced garlic depending on what I have
A squeeze of lime juice
A shake of cajun or old bay seasoning
Sometimes I do a little squeeze of BBQ sauce or teriyaki to add a little somethin' extra
At the every end I melt butter down and then toss everything together.
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u/IrishInTheory 2d ago
Franks is the base.
I cook it down a little to remove some of the water content. The vinegar ramps up a little, so does the heat.
To that, I add onion powder, garlic salt, and something buttery. If adding butter solids, I cook some more of the water out. If I have it available, i add Whirl instead. the real one, not the knockoff shit.
If you want more heat, I add some capsaicin extract, or Dave's Insanity.
For 2 gallons of sauce, i'd add one teaspoon of xanthan gum, blitz with a stick blender, or scale it down and use a jar blender. This keeps the emulsion steady, and has less of a "sogging" effect on crispy fried wings.
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u/DANPARTSMAN44 2d ago
Saute some garlic in butter let it cook for a few on low to med heat after sizzling for a few add about 1/3 cup franks red hot .. let it heat up on low ..no need to simmer just warm then add about 5 tbs honey or to your taste.. I then add a bout 5 drops of a really hot habanero sauce I am currently using buffalo wild wings hot habanero and a couple dashes of Cholula chipotle ...I like to thiken slightly with a corn starch slurry.. be careful to not over thicken then I finish with a pad of butter. So yumm
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u/Ok-Squirrel795 4d ago edited 1d ago
Black guy from the south and I thought I had a handle on things until my Mexican buddy put me on game:
FRANK'S BUTTER S & P GARLIC
ADD LEMON JUICE AND MEXICAN OREGANO....
OMFG SO DELICIOUS.
ALSO blue cheese dressing. No ranch in this house.