Description
This classic Chicken Wing Sauce is a simple, tangy, and spicy blend perfect for coating crispy chicken wings. Made with butter, garlic, hot sauce, and a touch of white vinegar, it delivers a rich and flavorful kick that elevates any wing recipe. Quick to prepare on the stovetop, this sauce enhances your wings with a perfectly balanced heat and zest.
Ingredients
Scale
Ingredients
- ½ cup butter
- 2 cloves garlic, minced
- 1 cup hot sauce (such as Frank’s Red Hot)
- 2 teaspoons white vinegar (optional)
Instructions
- Melt Butter and Sauté Garlic: Place the butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently until the butter is melted and the garlic is fragrant, being careful not to brown the garlic to avoid bitterness.
- Add Hot Sauce and Vinegar: Stir in the hot sauce and white vinegar (if using). Whisk the mixture continuously until the sauce is smooth and well combined, ensuring an even flavor distribution.
- Cool the Sauce: Remove the saucepan from the heat and allow the sauce to cool slightly before using. This will help the sauce thicken a bit and makes it perfect for tossing with cooked chicken wings.
Notes
- For a milder sauce, reduce the amount of hot sauce or choose a less spicy variety.
- White vinegar is optional but adds a nice tang; you can substitute with apple cider vinegar if preferred.
- Use fresh garlic for the best flavor; garlic powder can be a substitute but will alter the taste slightly.
- The sauce can be stored in the refrigerator for up to one week; reheat gently before using.
- Perfect for tossing with freshly fried, baked, or grilled chicken wings.
