Despite how simple the sauce on these fiery Catalina wings was to make, it absolutely blew us away! We loved it! A tad of sweetness, a tad bit of tanginess, and a good bit of heat. Of course, you can adjust the heat to your liking, which is why making your own chicken wing sauce is so much more fun than using a sauce out of a bottle.
I cook a lot of wings using lots of different sauces, but there’s not doubt that fiery Catalina wings will be common in our house. Everything we need to make them is on-hand, so I can throw together the sauce in no time with no hassle. Perfect.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- 2-3 tablespoons your favorite wing seasoning (I used my Fire Eater rub)
- 10 ounces Catalina salad dressing
- 5 ounce your favorite hot sauce (don't be afraid to add a bit more!)
- 1 teaspoon chili powder
- Place wings into a large resealable bag.
- Add the oil.
- Add the seasoning. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- When done, place wings in a large bowl and add sauce. Toss to coat.
- Whisk together all ingredients.