I was intrigued when I came across a display of Joey Chestnut’s wing sauces at Jungle Jim’s outside of Cincinnati. All of the flavors sounded unique and awesome. I ended up making a batch of wings with the Creamy Green Hatch and Jalapeno Wing Sauce first, and boy, let me tell you, this is a crazy good wing sauce. And it’s definitely different. It has just the right kick, the right spiciness. But the star is the green Hatch chile flavor. Man, it’s good.
This sauce is also great on taco salads. And tacos.
Joey Chestnut Creamy Green Hatch and Jalapeno Wing Sauce is nice and creamy. At first you might think it’s a bit thick. But as soon as it hits those hot wings it gets nice and perfect. It sticks to the wings, but it isn’t overly thick, either. It’s definitely finger-licking good.
Joey Chestnut Creamy Green Hatch and Jalapeno Wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- Your favorite wing seasoning I used
- Joey Chestnut Creamy Green Hatch and Jalapeno Wing Sauce
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.