Recipe by Sandylee
This is a "MUST HAVE RECIPE" as it is the basic chicken wing sauce with "SAMPLER VARIATIONS". Found this recipe in our local newspaper.....and I just couldn't pass it by without clipping it and posting it to share with all of you. There must be a variation here that you will love...and maybe a variation to add. Try it...3 ingredients or MORE! Start with the basic ingredients and add your variation of choice.
Top Review by evewitch
I made the Asian variation sauce for some frozen wings that I baked. I thought it was a little bland, but since fried wings are more flavorful than baked, maybe that would make the difference.
- 2 1⁄2 lbs chicken wings
- 1⁄2 cup cayenne pepper sauce (your favorite brand)
- 1⁄3 cup melted butter
- 1 tablespoon chili powder (Tex-Mex variation)
- 1⁄4 teaspoon garlic powder (Tex-Mex variation)
- 2 tablespoons honey (Asian variation)
- 2 tablespoons teriyaki sauce (Asian variation)
- 2 teaspoons ground ginger (Asian variation)
- 1 tablespoon sesame seeds, to sprinkle on coated wings (Asian variation)
- 1⁄4 cup orange juice concentrate (Sweet n' Spicy variation)
- 3⁄4 teaspoon cinnamon (Sweet n' Spicy variation)
Directions See How It's Made
- Deep fry wings in hot oil (400 degrees) for 12 mins until fully cooked and crispy; drain.
- Combine hot sauce and butter.
- Dip wings in sauce to coat.
- Serve wings with celery and blue cheese dressing if desired.
- NOTE: For equally crispy wings, bake 1 hour at 425 degrees, or grill 30 mins over medium heat.
- VARIATIONS: Add one of the above variations to hot sauce mixture; heat through.