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It’s amazing how many great chicken wing recipes there are. Everything from the mild to the sweet to the volcanic hot. That’s why I love them, I can have a different flavor every day. Well, almost every day. I don’t actually eat wings every day, although I’m sure I could and never ever get bored with them. Not if they’re like these Mambo wings, that’s for sure!

I recently stumbled upon Mambo sauce (among many other great recipes) on a blog by Levy Restaurants, a family of different restaurants around the US. So, I thought “Now, here’s something different. A tomato-based wing sauce with Asian flavors. I gotta try it!” So I did, and boy, was I happy that I did. These Mambo wings were amazing!

Sweet Heat Perfection

Mambo sauce, like many great wing sauces, is a combination of sweet (a little pineapple and sugar) and acid (white vinegar), and the best part, a bit of heat (thank you Frank’s RedHot!). You’ll start out thinking you’re having a teriyaki-inspired wing, and finish up thinking you had a Buffalo wing. These Mambo wings are great, like a journey of flavors.

According to the Levy Restaurant’s blog, Mambo sauce is also great on fries. I can definitely see that. And I will also try it as a steak marinade.

I wouldn’t change anything about this recipe. I usually like to tinker here and there. Maybe a little more hot sauce. Maybe fresh ginger instead of dried. Those kinds of things. Not here. This one’s great just as it it!

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!