There are a lot of wing sauce recipes scattered across the internet. My husband wanted something better, and worked hard at creating the perfect wing sauce. Today I’m sharing with you how to make his success.
Why we needed a better wing sauce
The journey to creating the perfect sauce started when we discovered the best baked chicken wing recipe. Those wings were everything my husband wanted, but the sauce was disappointing.
Don’t get me wrong, it certainly worked. Mixing hot sauce and butter did create a delicious combination. But my husband wanted something as incredibly delicious as the wings.
At first we found a great sauce at our local farmers market. That sauce had all of the flavors we wanted. If we mixed the hot and mild versions of the sauce with some butter, it was really good.
But then we moved.
So, over the past several months, my husband has been developing and perfecting his delicious wing sauce.
The paper with his ingredient list is stained. There’s no title on it, but you can tell it is his sauce recipe by the splatters of brown on the page. Inventing in the kitchen can be messy, but it can also produce delicious results.
What goes into the sauce
In a moment, I will hand the keyboard over to my husband. There’s only so much I can tell you about the recipe from the cryptic notes on the stained paper.
Before I do, I want to mention that I have created an affiliate link for the more obscure ingredients. These links will not cost you anything extra, but it will help me fund this blog.
- ¼ cup unsalted butter
- 1 Tbsp apple cider vinegar
- 3 Tbsp prepared yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- ¼ cup bourbon
- 1 tsp Fish Sauce
- 3 Tbsp molasses
- 1 Tbsp Marmite
- 2 Tbsp soy sauce (we used a homemade soy sauce substitute)
- 1 tsp garlic powder
- ½ tsp paprika powder
- 1 tsp Hickory Liquid Smoke
- 2 Tbsp hot sauce of your choice (we use Jake’s Soul Reaper Hot Sauce from A.T. Produce and Poultry at the Columbus, GA Market Days)
- 3 Tbsp honey
- 1/8 tsp salt
- enough arrowroot powder to reach your desired thickness
From the husband (genius inventor of this wing sauce): I added the ingredients generally in the order they’re listed, with the saucepan on a low to medium simmer the whole time, whisking and stirring as needed. You don’t want to add too many dry ingredients at once, because then you have to whisk it more vigorously. Maybe I’ll come up with a better order later, but this sauce is delicious just as I’ve made it. Let the sauce thicken, still whisking and stirring as needed.
One more note about the sauce
It’s me again. As mentioned in the post about the chicken wings, this sauce is poured over the wings for a delicious coating. In my opinion, this sauce takes those already incredible wings to a level of perfection.
However, this sauce does not have to be limited to chicken wings. You can use this sauce in place of any BBQ sauce you might encounter. At the time of writing this article, we’ve already found two extra uses for the sauce.
The first use came as an idea from a local artisan pizza shop. If you are making homemade pizza, this sauce can be a really tasty drizzle on top. I like the drizzle best when put on before baking the pizza. If you want to try it, check out my previous post on a good homemade pizza crust.
The second use involved pork chops. We had some leftover pork chops in the fridge, and decided that they would be good with the sauce. We reheated the chops in a cast iron skillet with this sauce slathered over them. That was another delicious success.
I’m sure we’ll find more ways to use this perfect sauce. What is one you would suggest?