by Tammy L Mahan

Created on: November 23, 2008   Last Updated: August 10, 2010

Amazing chicken wings are a great dish for parties and snacks. The amazing part comes from your sauce. Here are my favorite chicken wing sauces, all of which I created by trial and error during my days of owning a restaurant.

Ingredients

3 pounds of chicken wings (about 30 wings) 32 ounces of oil (for deep fryer)

FIRE HOT SAUCE

8 habanero peppers (diced) careful to keep the juice off your hands

3 cups red hot sauce

1/2 cup of margarine

3 tablespoons of hot red crushed pepper spice

2 tablespoons of cayenne pepper 2 tablespoons of chili powder

Add hot sauce and butter to saucepan and melt over medium heat. When butter is fully melted, add peppers and turn heat to low, cook for an additional 30 minutes. Turn off burner and let sauce sit.

HOT SAUCE

6 habanero peppers (diced)

3 cups red hot sauce

1/2 cup margarine

3 tablespoons of cayenne pepper

Add hot sauce and butter to saucepan and melt over medium heat. When butter is fully melted, add peppers and turn heat to low, cook for an additional 30 minutes. Turn off burner and let sauce sit.

MEDIUM SAUCE

5 habanero peppers (diced)

3 cups red hot sauce

1/2 cup margarine

2 tablespoons of cayenne pepper

MILD SAUCE

5 habanero peppers (diced)

2+ 1/2 cups red hot sauce 1/2 cup margarine

1 tablespoons of cayenne pepper

1 tablespoon chili powder

PREPARATION

Deep fry your chicken wings over med heat for 10-15 minutes or until they consistently float in the grease. When wings are finished cooking, transfer wings to a plate with a paper towel or two on it to soak up any extra grease. Dump cooked wings into your sauce and shake. Remove wings from sauce with a slotted spoon.

Serve with baby carrots, celery and of course  "cooling dressings." Ranch and blue cheese are great complements for chicken wings.

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