Chicken Wing Sauces

For all Sauces: Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated. Some recipes call for wings to be garnished after coating.

Classic Hot Sauce (makes about a cup)

1/2 cup hot pepper sauce (such as Frank’s Red Hot)

1/2 cup melted butter

1 1/2 Tbsp white vinegar

1/4 tsp Worcestershire sauce

1/4 tsp cayenne pepper

1/8 tsp garlic powder

salt to taste

Quick and Easy Hot Sauce (blender not needed)

1/2 Frank’s Red Hot

1/2 cup melted butter

Sweet N Spicy Sauce

1 cups Frank's Red Hot

1/2 cups melted butter

1/2 cup mango habanero sauce

8 Tbsp brown sugar

4 tsp chili powder

4 tsp garlic powder

4 tsp onion powder

4 tsp black pepper

4 tsp cayenne pepper

4 tsp seasoning salt

Garlic Ranch Sauce

2 cups melted butter

1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank's

4 heaping tbsps fresh minced garlic

4 Tbsp brown sugar

2 tsp black pepper

4 packets powdered ranch dressing

Chili Lime Sauce

2 Tbsp jalapeno pepper chopped finely

1 Tbsp chili sauce

1/2 cup lime juice

1/3 cup chicken stock

2 Tbsp fresh cilantro (coriander leaves)

2 cloves garlic

1 tsp sugar

1/4 tsp salt

Asian Sweet N Sour Carmel Sauce

1/2 cup Water, divided into two 1/4 cup measurements

1 cup Sugar

1/4 cup Fish Sauce

1/4 cup Mirin

1/4 cup Lemon or Lime juice

Honey Ginger Sauce

4 garlic cloves, finely minced

3 Tbsp finely grated fresh ginger

1/4 tsp cayenne pepper, optional

1/2 cup rice vinegar

1/2 cup packed brown sugar

1/4 honey

1 tsp soy sauce

Garlic Parmesan Sauce

1 cup butter, melted

2 tsp garlic powder

1/2 tsp onion salt

1/4 tsp black pepper, freshly ground

1 cup parmesan cheese, grated

Honey Sriracha Sauce

6 Tbsp butter

1/3 cup sriracha

2 Tbsp honey

1 lime, juiced

1/2 orange, juiced

3 Tbsp cilantro

Tandori Indian Sauce

¾ cup Yogurt

1/2 Tbsp Ginger paste

½ tsp Garlic paste

½ tsp Turmeric powder

½ tsp Cumin powder

1 ½ tsp Coriander powder

½ tsp Chilli powder

1 Tbsp Lemon juice

¼ tsp Ground black pepper

1 Tbsp Oil

Salt to taste

Vietnamese Pok Pok Sauce

1/4 cup fish sauce

1/4 cup superfine sugar

8 cloves garlic, 4 crushed and 4 minced

2 Tbsp vegetable oil, plus more for frying

1/3 cup cornstarch

1 Tbsp chopped cilantro

1 Tbsp chopped mint

Sticky Bourbon Sauce

8 oz Frank’s Red Hot

1 cup Bourbon

1 Tbsp onion powder

1 Tbsp garlic powder

½ cup honey

½ cup brown sugar

1 ½ tsp black pepper

1 tsp smoked paprika

2 Tbsp concentrated tomato paste

Thai Sticky Sauce

½ tsp salt

½ tsp pepper

½ cup sweet chili sauce

¼ cup rice vinegar

¼ cup lite canned coconut milk

3 Tbsp brown sugar

3 garlic cloves, pressed or finely minced

1 Tbsp creamy peanut butter

1 tsp-sized knob of ginger, grated

Garnish with:

1 lime, juiced

½ Tbsp soy sauce

¼ cup chopped peanuts

½ cup fresh cilantro

4 green onions, sliced

Chinese Plum Sauce

1 (15-16-ounce) can whole unpitted purple plums

2 Tbsp bottled hoisin sauce

1 Tbsp frozen orange juice concentrate, thawed

1 Tbsp soy sauce

2 tsp fresh ginger, grated

1/4 tsp black pepper

2 tsp brown sugar

Garnish with: 2 Tbsp sesame seeds

Wasabi Wing Sauce

1 cup Soy Sauce

1 Tbsp fresh horseradish (not the creamy type)

2 jalapeno peppers

1 Tbsp white vinegar

1 tsp sugar

1 tsp salt

1 tsp mustard powder

2 tsp wasabi powder, mixed with enough water to form a thick paste

1 cup chicken stock

Jerk Sauce

6 green onions (chopped)

1 onion (chopped)

1 jalapeño pepper (seeded and minced)

¾ cup soy sauce

½ cup distilled white vinegar

¼ cup vegetable oil

2 Tbsp brown sugar

1 Tbsp fresh thyme (chopped)

½ tsp ground cloves

½ tsp ground nutmeg

½ tsp ground allspice