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.
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.
Four Sixes Salt Creek Hot Sauce Wings
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
- 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
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
