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These Big Game Hot Wings were some of the best, if not the best, homemade wings I’ve had. The sauce really hit the spot for me. It’s the perfect combination of a little sweet and a little heat, with a little vinegar and mustard tang to it. It’s beyond finger-licking good. And since it’s homemade, I got to adjust the heat to my liking. That meant that I added a bit more hot sauce than the recipe calls for. You can use more. Or less. This sauce would be great for the Big Game. You can make a huge batch of sauce without a lot of fuss or trouble. If you’re worried about the heat scaring off some of your guests, just make two different batches. One with the pepper flake and hot sauce, and one without.
Great Wings from a Great Cookbook
This recipe for Big Game Hot Wings is one of the many great wing recipes you can find in Brian White’s series of chicken wing cookbooks. Every book in the Chicken Wing Cookbook Book 1 Deliciously Different Recipes of Chicken Wings You Need to Try! series is packed with fantastic recipes like this one. I picked up all 6 books for free on Amazon with my Kindle Unlimited subscription. Heck, these books alone more than make the subscription price worth it!
This sauce would be absolutely great on grilled or smoked pork ribs. The mustard would go perfectly with the pork.
Also try my Five Alarm Buffalo wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Big Game Hot Wings
Ingredients
For the sauce
- 1 ½ teaspoons dried red pepper flakes
- ½ cup hot sauce more or less, to taste
- 1 cup sugar
- ½ cup distilled white vinegar
- 2 cups water
- ⅔ cup prepared yellow mustard
- ¼ cup ketchup
- 1 orange juiced
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
Instructions
- In a medium saucepan over medium heat, combine the red pepper flakes, hot sauce, sugar, vinegar and water. Bring to a boil.
- Stir in the mustard, ketchup and orange juice. Bring to a boil and reduce heat to a simmer and continue simmering for at least 2 hours and up to 4 until thickened. Stir occasionally.
- Keep sauce warm until ready to use.
- Toss wings with the sauce and serve. Click here for our guide on how to sauce your wings.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
