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Four Sixes Salt Creek Hot Sauce Wings

A plate of wings? A plate of wings?!? What was I thinking when I only made a plate of these Four Sixes Salt Creek hot sauce wings? I should’ve made a bucket of wings! A simple combination of hot sauce and butter made for some of the best finger-lickingly great wings I’ve had. The sauce has just the right amount of heat. It is seasoned perfectly. Nothing too strong, but just right all-around.

Heat. Your Way.

A bottle of hot sauce and a little butter make for a great wing sauce. Nice thing is you can adjust the heat to whatever level you want. Some days I want my wings hot. Blazing hot. Then I use very little butter. Enough for a taste. Some days I want my wings a bit more mellow. Those days I use more butter. It’s just that easy. These Four Sixes Salt Creek Hot Sauce wings were easy. And delicious.

6666 Four Sixes Salt Creek Hot Sauce, 6 Ounce

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This recipe is based on my two ingredient wing sauce recipe. It’s my go-to method for making a wing sauce with hot sauce and butter.

Brrrrrrrrrr!

Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that time getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.

So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.

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5 from 1 vote

Four Sixes Salt Creek Hot Sauce Wings

Finger-lickingly fantastic wings with great flavor and kick!

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: hot sauce, wings

Servings:

Calories: 572kcal

Equipment

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the sauce (mild version)

6 tablespoons butter
2 tablespoons Four Sixes Salt Creek Hot Sauce

For the sauce (medium version)

5 tablespoons butter
3 tablespoons Four Sixes Salt Creek Hot Sauce

For the sauce (hot version)

4 tablespoons butter
4 tablespoons Four Sixes Salt Creek Hot Sauce

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

For the sauce (pick your ingredient amounts for the desired heat level from above)

Melt the butter in a pan over low heat.
Add the hot sauce and whisk well.
Bring to a slow simmer then reduce heat and keep warm until ready to use.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Two Ingredient Wing Sauce

I am not a hot sauce aficionado. I know what the Scoville scale is. And I know that in general, the smaller the pepper is, the hotter it is. And there ends my hot sauce knowledge. At least it’s not hard for me to remember what little I do know. But I also know what I like, and fortunately there are hundreds and hundreds of hot sauces on the market. All screaming ‘put me on wings’. Every single one. It can’t get any easier to take that delicious hot sauce and turn it into an ever more delicious wing sauce using my two ingredient wing sauce technique. A good hot sauce and butter are all that’s needed!

Your Heat Your Way

I tend to lean towards the fruit-based hot sauces, and ones that aren’t super-duper hot. They make for the perfect wing sauces, at least for me. I usually make them using the ‘hot’ technique listed in the steps in my two ingredient wing sauce recipe below. For that spice level I use equal amounts of butter and hot sauce. You can vary the ratio to suit your liking and the sauce you’re using. I’m kind of a butter-a-holic, so I’m happy with more of it rather than less!

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Cool Me Down

I am not opposed to having plenty of cool dipping sauce on the side. Blue cheese. Ranch. Homemade something-or-other. Doesn’t matter really as long as it’s good and creamy. Nothing watery that slides right off my wings. No point in that, that’s for sure.

I usually serve my dipping sauces in these little condiment cups. They’re the perfect size for wings (flats and drumettes). And they also help keep me from over-dipping.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!