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.
The 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.
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Copycat Thai 'R' Cracker Wings
- 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 ginger grated. I substituted 1/2 teaspoon dried ground ginger
- 1/4 cup soy sauce
- Place wings into a large resealable bag.
- Add the oil.
- Add the salt and pepper. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- While the wings are cooking, make the sauce (see below).
- Serve wings tossed in the sauce.
For the sauce
- Combine all ingredients. Add more garlic chili sauce and sesame oil as desired.
Nutritional values are approximate.