I am not a hot sauce aficionado. I know what the Scolville scale is, and I know that in general, the smaller the pepper the hotter it is. And there ends my hot sauce knowledge. But I do know what I like, and fortunately there are hundreds and hundreds of hot sauces on the market. All screaming ‘put me on wings’. 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.
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. 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!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Two Ingredient Wing Sauce
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For a mild sauce
- 6 tablespoons unsalted butter
- 2 tablespoons your favorite hot sauce
For a medium sauce
- 5 tablespoons unsalted butter
- 3 tablespoons your favorite hot sauce
For a hotter sauce
- 4 tablespoons unsalted butter
- 4 tablespoons your favorite hot sauce
Instructions
- To make the sauce, combine the butter and hot sauce in a small saucepan over medium heat. Stir until melted. Keep warm until ready to use.
- Toss wings in sauce. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
