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Oh my goodness do I ever love this tangy wing sauce. Simple, no-frills ingredients go together in no time. The result is a kicked-up Buffalo wing sauce. Just the right amount of kick. Not too much vinegar. And the perfect consistency. The sauce sticks to the wings without being gloppy. This sauce is different in a lot of good ways. Make a double batch, you’ll need it!
No Frills. But Oh What A Thrill!
If you want your tangy wing sauce to have a bit more kick you can add a few pinches of cayenne. Or a few good shakes of hot sauce. But don’t go crazy with the heat. This sauce is pretty perfect as it is. It already gets a bit of heat from the Buffalo sauce. You could of course just use a hotter Buffalo sauce if you want!
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!
Also try some Wing Commander Fierce dry wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Tangy Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- ½ cup your favorite BBQ sauce
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 clove garlic minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons unsalted butter
- ¼ cup Frank's RedHot Buffalo wing sauce
Instructions
- Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce (prepare when you start cooking the wings)
- Whisk together the BBQ sauce, olive oil, vinegar and garlic. Season with salt and pepper and refrigerate for 20 minutes.
- Melt the butter in a medium saucepan over medium heat. Stir in the Buffalo wing sauce and the BBQ sauce mixture.
- Stir and keep warm until ready to use.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
