Wingapalooza Wing Sauce Jeff White Recipes

SPICY AGRODOLCE WING SAUCE

Steps:

• Combine the vinegar, sugar, crushed red pepper, salt and garlic in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, 12 to 15 minutes. Remove from the heat, then add the butter and whisk to combine. Adjust the seasoning if necessary. Use on wings cooked to your preference.

SMOKED WINGS OF PARADISE

Steps:

• In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub.
• Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes.
• Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.

AWESOME WING SAUCE

Steps:

• Mix all ingredients in sauce pan over medium heat.
• Bring to boiling stage.
• Remove from heat and it is ready to serve. Very simple!

BUFFALO CHICKEN WING SAUCE

Steps:

• Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

WINGAPALOOZA WING SAUCE | JEFF WHITE

Steps:

• Heat butter, garlic and thyme over medium heat until water has dissipated from the butter (stops bubbling), stirring constantly.
• Add onion powder, Frank's Original, Worcestershire sauce and celery seed; bring to a slight boil.
• While waiting to boil, whisk cornstarch with water.
• Add cornstarch mixture once sauce comes to a boil.
• (This step is to keep the butter suspended in the sauce and from separating into an oily mess. It can be skipped if you want a thinner consistency) It also helps the sauce adhere to the wings.
• Funnel sauce back into the Frank's Original bottle for easy storage and dispensing.
• Pour about 5oz into a large bowl; throw in 5-6 wings and toss to coat.