Visit my other site, For The Wing, for all things chicken-wing!
Alliger’s House of Wings sauces are incredible. They set the bar high. So high that I’m spoiled by every sauce I’ve had. Like this House of Wings Southern wing sauce. It’s a different flavor than your traditional ‘normal’ wing sauces. It’s got a bit of spiciness to it, but not too much. The spices are unique and quite honestly I had a hard time figuring out what they were. But I do know it’s a fantastic sauce and it would also make a fantastic marinade for chicken.
The cool thing about House of Wings sauces (besides the fact that they are delicious) is that you can combine them and make new flavors. For delicious Mexican-inspired wings, combine one part southern sauce and one part nuclear sauce.
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
Also try the Singapore wing sauce.
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.
House of Wings Southern Wing Sauce
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Fire-Eater Rub to taste
- House of Wings Southern Wing Sauce
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil and rub. Seal and toss to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.
Notes
Nutrition
Nutritional values are approximate.