Some of us, shall we say older people, know all about making home made wing sauce. That’s because believe it or not, there was a day when you couldn’t buy the stuff. So from one who has been making wing sauce literally for decades, this one’s for you.
Home Made Wing Sauce
Yep. Back in the day, it was homemade or nuthin’. My Homemade wing sauce isn’t just a plain old basic wing sauce, although there’s nothing wrong with the classic and we all want that same old reliable, comforting taste now and then. I mean really, who wouldn’t?
About Home Made Wing Sauce:
So as a little bonus, since it’s so easy, you don’t even really need a recipe: the basic, original recipe attributed to the the Anchor Bar is nothing more than equal parts Frank’s Louisiana Hot Sauce and margarine with a touch of cayenne. Recipes I see these days have more ingredients but my handwritten card from the late 70s has three…and a dire note to be sure to use margarine and not butter! (I use butter anyway!)
I have a little special way with Wing Sauce. Yeah, of course I do! 🙂 It’s not that far off from the original but has a little sumpin’ sumpin’ to it that maybe you won’t be able to put your finger on when you taste it. But when you know, you know! And obs you’ll know, since you have the recipe!
There’s a little good old Worcestershire sauce, which rounds out the flavor, and a few spices for a range of heat. It’s not over the top, but it is not the expected “one note” flavor of the original. The big thing is it has a little smokiness to it from an unexpected place: Liquid Smoke. I would urge you not to leave it out, but there’s more about liquid smoke, below.
Try my Home Made Wing Sauce sometime and let me know what you think. And maybe you’ll let it inspire you to come up with your own “House Wing Sauce.” You can vary the hot sauce, the spices, the amounts of spices, or add or leave out as you please. Comment below if you come up with a great variation! Enquiring Minds Want to Know!
Using Wing Sauce:
Classically, all you need to do is place your cooked wings in a large bowl, allowing for extra room, and drizzle in the sauce. You’ll need about 1/2 cup of sauce for about 18 wings. The full recipe will work for about 3 dozen (36) wings. Cover with something acting like a lid if you’d like, then shake and toss until the sauce is distributed evenly over the wings.
One of my favorite ways to use this wing sauce is to drizzle it over the potatoes in my recipe for Irish Pub Nachos. Need I say more?
Irish Pub Nachos
Making Home Made Wing Sauce:
To make wing sauce, simply add everything but the Liquid Smoke in a pan. Bring to a simmer and remove from the heat. Don’t add in the Liquid Smoke until ready to use the sauce.
That’s it, easy peasy! Almost embarrassingly simple.
Liquid Smoke:
Liquid Smoke is produced by running hot smoke through a condenser. As it cools, droplets form and they’re collected and bottled.
- There are some worries about liquid smoke containing Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic. All grilled or smoked meat contains these; keep in mind Liquid Smoke is usually used in tiny amounts.
- This recipe is measured in drops, others in partial teaspoons. Measure carefully over a separate dish to avoid overpour. When using, for the longest life (like any extract), close the bottle up quickly, but do make sure the lid and bottle rim are clean. As far as shelf life, Wright’s website recommends four years.
- Liquid Smoke is included in my Top Secret Super Stealth Arsenal of Ingredients. Yeah, I can be a little full of myself sometimes…
Storing:
If not used immediately, it’s best to store your Wing Sauce in glass; it will likely discolor any plastic. A lidded jar of some sort is ideal and it can be tossed in the microwave to warm.
Once refrigerated, the sauce will change in texture as the butter in the recipe will firm up. Very slightly heat it in the microwave (with the lid off) to warm it and whisk or shake (another advantage of using a jar) together.
The wing sauce will slightly change in color if cooled and brought back to life with a slight warming; this is normal and the sauce is still perfectly good. You may find you like the taste slightly better as it “ages” and the spices blend.
It’s noted in the recipe but worth a mention here: the liquid smoke should be added right before using, not just after the sauce is made unless used immediately. It dissipates quickly.
Saving Money on Home Made Wing Sauce:
I am always passionate about pointing you in the right direction to save some money. Here are a few hints regarding this recipe.
Condiments:
Even as I update this post in May of 2024, the condiment world is still highly competitive, especially as new brands (which are still exploding) enter the market.
- In general, buy the majority of your condiments in the summer when the prices are at the lowest. There will be sales before the Super Bowl. Holidays will generate sales as well. Check out my post Win at the Grocer’s to see what will be at a low before any of the big food holidays.
- Websites for both Frank’s Redhot and Wright’s Liquid Smoke have discounts available and exclusive coupons. Worcestershire sauce was a no go.
- Coupons aren’t as hot as they used to be; it seems they cycle up and down over the years. I still use them but am far more select about it. Check a coupon site or the producer’s site, but do check before buying brand name condiments.
Butter:
If you have a freezer there’s no reason to ever buy butter at full price. It goes on sale often enough and freezes well. (If you are interested in saving money on groceries, you should have a deep freeze.)
- Butter is usually on sale before any holiday but reaches a rock bottom low before Easter, Thanksgiving, and Christmas. Know your prices and stock up at a low. Buy enough to last until the next great sale. Count out the weeks between holidays and buy appropriately.
- Both Aldi & Lidl have great pricing on butter (and they sometimes have sales, too) and so does your buyer’s club; you may have to buy more at your buyer’s club than you will at your grocery or discount store.
Home Made Wing Sauce
Home-Made Wing Sauce
- Total Time: 5 minutes
- Yield: about 1 cup 1x
- Category: Sauce
- Cuisine: American
Ingredients
- 1/2 cup Franks or other hot sauce of your choice
- 1/2 cup butter
- 1 1/2 tablespoons vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- shake or two of either white or black pepper
- two to three drops liquid smoke
Instructions
Whisk all ingredients except the liquid smoke in a small saucepan. Bring up to a simmer and as soon as the butter is melted and ingredients are incorporated, remove from heat.
Add the liquid smoke right before using whether using immediately or set aside or refrigerated for later; the flavor of the liquid smoke is strong at first but dissipates quickly.
To store, refrigerate, preferably in a tightly lidded glass jar. May need to be slightly warmed to bring back to desired consistency (the butter in the recipe will harden at refrigerator temperatures) and whisked or shaken together well.
Note: Once refrigerated and reheated, it still tastes great but may look just a little “off.”
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I’ll be bringing this recipe to Fiesta Friday, hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons
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