Chicken Wing Sauces

Ingredients

Classic Buffalo

1/2 C Butter

1/2 C Hot Sauce (Frank’s, Texas Pete, Louisiana, etc.)

1 Tbsp Worcestershire Sauce

1 Tbsp Fresh Lemon Juice

Parmesan Garlic

1/2 C Mayonnaise

1 Tsp Sugar

3 Tbsp Grated Parmesan Cheese

1 Tbsp Apple Cider Vinegar

1 Tbsp Lemon Juice

1/2 Tsp Kosher Salt

1/2 Tsp Black Pepper

1 Tsp Crushed Red Pepper Flakes

1-2 Garlic Cloves - Minced or Grated

Sweet and Spicy (Think Asian Zing from Buffalo Wild Wings)

3/4 C White Vinegar

1/3 C Soy Sauce

1/4 C + 1 Tbsp Water

3/4 C Granulated Sugar

1 Tbsp Black Vinegar

1 Tbsp Corn Starch

4 Garlic Cloves - Grated

1 Inch Knob Fresh Ginger - Grated

1 Tbsp Red Pepper Flakes

Preparation

Never eat boring, plain chicken again. **Use caution when frying! See this site for safety tips.

Buffalo Sauce

1. Place all of the ingredients into a sauce pan and bring to a simmer for 1-2 minutes. Whisk to combine. Getting everything hot like this will cause your sauce to split (the fat from the butter will separate from the sauce), BUT DON’T WORRY, continue to whisk the sauce together every once in a while as it cools and it will be nice and smooth.

Parmesan Garlic

1. Combine ingredients in a bowl and mix. Place in a sealable container and refrigerate for at least 1 hour.

Sweet and Spicy

1. Combine vinegar, soy sauce, 1/4 C water, sugar, and black vinegar in a sauce pan and bring to a simmer.

2. Combine cornstarch and Tbsp water in a separate bowl and pour into the simmering ingredients. Stir and bring to a boil for 2-3 minutes.

3. Remove from heat and add aromatics (garlic, ginger, and red pepper flakes). Let them steep for at least 30 minutes before use.