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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 no 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 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 my Angry chicken wings. They have some kick!
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.
Fiery Catalina Wings
For the wings
For the wings
- 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.
- When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
- Whisk together all ingredients.
Nutritional values are approximate.