Copycat Quaker Steak and Lube Thai ‘R’ Cracker Wings

Whenever we are in the Cincinnati area we make a stop at Quaker Steak & Lube for wings. They have the best sauces and service around. Anita’s favorite sauce there is Thai ‘R’ Cracker, a somewhat sweet chili sauce. We also usually pick up a few bottles of sauce to take home. Those bottles don’t normally last long, so I decided to make a copycat of the sauce. Just like the original, this chili sauce-based mixture combines a bit of sweet and a bit of heat all with a slight Asian zing. It’s really, really good stuff. The kind of stuff that makes you want to lick your wings, which is borderline weird.
Copycat Quaker Steak and Lube Thai 'R' Cracker WingsThe secret to this copycat Thai ‘R’ Cracker sauce is in the chili sauces you choose. Both garlic and sweet chili sauces come in a lot of different variations, making it difficult to match the original taste exactly. I recommend getting a few bottles of each different sauce and mix them and try them to find the combination that you prefer. Our local grocery store had several different brands of each. You can also try your local Asian market for others.

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. Also check out my always-growing list of my favorite store-bought wing sauces.

Copycat Thai 'R' Cracker Wings

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Author Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper

For the sauce

  • 1/4 cup garlic chili sauce or more as desired
  • 1/2 cup sweet chili sauce
  • 1 teaspoon sesame oil I used a bit less than 1 teaspoon. You might want to start with 1/2 teaspoon and taste and add more if you desire. A little sesame oil goes a long ways.
  • 2 teaspoons grated ginger I substituted 1/2 teaspoon dried ground ginger
  • 1/4 cup soy sauce

Instructions

For the sauce

  • Combine all ingredients. Add more garlic chili sauce and sesame oil as desired.

Buffalo Sauce-Injected Wings

Oh how many thousands of wings have I eaten? I sure do love my wings. But you know, maybe a little something was missing. Once you get inside the wing, well, there’s just chicken. Good tasty moist chicken, sure. But no sauce. What if instead of tossing my wings with sauce I injected them with it instead? So I did. Buffalo sauce-injected wings are crazy good and fantastically different. Crispy skin on the outside with a burst of wing sauce in the middle. No lame wings here.
Buffalo Sauce-Injected Wings

I really enjoyed these Buffalo-sauce injected wings. It’s like I get the best of all the tastes. I get to enjoy my wing seasoning. None of it is diluted after the wing has been covered in sauce. And I get my wing sauce, and lots of it. I didn’t end up with a lake of sauce at the bottom of my plate. It was definitely a chicken wing win, and a real attention-getter at a party.

Of course, you don’t have to use just Buffalo wing sauce like I did. Any wing sauce will work, but you’ll want to try and use ones that are thin enough to make it through your injector. And don’t skimp on the injector either.


Buffalo Sauce-Injected Wings

Course Appetizer
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Author Mike

Ingredients

Instructions

  • Place wings in a large resealable baggie or container.
  • Add the oil and seasoning. Seal and toss to coat.
  • Refrigerate for 1 hour.
  • Insert an injector into the bottle of wing sauce and fill the injector. Alternatively, pour some of the sauce into a tall glass and fill the injector from it.
  • Insert the end of the needle into each wing and gently push down on the plunger to fill the wing with sauce. Slowly remove the needle and inject the remaining wings. Serve.

Notes

Note: If you are using leftover sauce that has been refrigerated make sure to heat it first. You do not want to inject cold liquid into hot wings.

TGI Fridays Buffalo Wings

I’ve always been a fan of Buffalo wings so I’m always up for trying an already-made Buffalo wing sauce, specially since there are so many different ones. I picked up a bottle of TGI Fridays Buffalo wing sauce and quickly got to making a batch of wings, this time using my Vortex insert on my Weber Jumbo Joe. This is not a thick Buffalo wing sauce, but instead it’s quite thin. A bottle goes a long, long ways. It’s a mild sauce so you get great Buffalo-style flavors but without a lot of spiciness. I would say it’s a good¬† standard Buffalo wing sauce, perfect for a crowd since you don’t have to worry about it being too hot.
TGI Fridays Buffalo WingsTGI Friday’s Buffalo wing sauce isn’t just great on wings, either. It makes for a perfect dipping sauce for chicken fingers or nuggets. If the sauce is too thin just warm it in a sauce pan. Then whisk in just a bit of flour. Not much, but just enough to thicken it up.

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. Also check out my always-growing list of my favorite store-bought wing sauces.

TGI Fridays Buffalo Wings

Course Appetizer
Cuisine American
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste
  • TGI Fridays Buffalo Wing Sauce to taste

Instructions