Quaker Steak and Lube Louisiana Lickers Sauce

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If you’re gonna name a wing sauce ‘Louisiana Lickers’, I’m going to buy it. And so I did the last time we were in Cincinnati while shopping at Jungle Jim’s. I picked up a few bottles of Quaker Steak and Lube’s wing sauces, including one of Louisiana Lickers. I never need an excuse to fire up my Big Easy Wingin’ator 3000 for some wings, so this was a no-brainer. If you don’t have a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer, just bake the wings or grill them. No matter how you cook them, you’ll love wings tossed in Quaker Steak and Lube Louisiana Lickers Sauce!

Quaker Steak and Lube Louisiana Lickers Sauce

I really like the Louisiana Lickers sauce. It is spicy, but definitely not overly spicy. It’s different, almost Jamaican jerkish (somewhat citrusy) in flavor to me. The Cajun flavor lingers, with just a bit of burn. It’s addicting, like all of the Quaker Steak & Lube sauces (see them all here).

I cooked these wings up my standard way. An hour or so in my marinade and then onto the Big Easy for a little over an hour. Tossed with the sauce of choice and served with quality Ranch dressing and our homemade wing dipping sauce.

I also love Quaker Steak and Lube’s Golden Garlic and Arizona Ranch wing sauces.

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.

Quaker Steak and Lube Louisiana Lickers Sauce
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5 from 1 vote

Quaker Steak and Lube – Louisiana Licker Sauce

I really like this sauce. It is spicy, but definitely not overly spicy. It’s different, almost Jamaican jerkish (somewhat citrusy) in flavor to me.
Course Main
Cuisine American
Keyword Cajun, caribbean, spicy, wings
Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Servings 6
Calories 272kcal
Author Mike



  • Prepare the wings by cutting off the tips and separating the flats and drumettes.
  • Divide the wing pieces into two large baggies. Add a batch of the wing marinade to each. Seal and gently shake to coat. Refrigerate for at least an hour, tossing every once-in-a-while.
  • While the wings cool, warm about 1/2 cup of the wing sauce.
  • Add the wings to a large bowl, drizzle with sauce and toss to coat. If you like more sauce, make sure you warm it a bit before adding.
  • Serve with dipping sauces.


Calories: 272kcal | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

I was worried that for $5-$6, the sauce was over-priced, but I was pleasantly surprised to find that that isn’t the case. For the number of wings I made I used only a little sauce, without sacrificing flavor. And the sauce sticks to the wings. Not gloppy, molasses sticky, but just sticky enough to not run off and form a puddle. I liked that. A lot.

I gave the Louisiana Lickers sauce high ratings on the ‘Mater Rater.

'Mater Rater

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