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These 4 chicken wing recipes will surely be a hit. These 4 wing sauces can be tossed in any kind of wing preparation. Whether it’s breaded and fried, plain and baked, or even vegan chicken substitutes.

All the sauces will be enough for 8-10 chicken wings or 16-20 drumettes and wing flats.

Classic Buffalo

Buffalo chicken wings is one of the most classic chicken wing flavors. When we think of chicken wings we often think of the buffalo-style chicken wing. This style of chicken was first popularized in Buffalo, New York in a local bar called The Anchor Bar by chef and owner Teresa Bellissimo. This chicken sauce became such a hit in The Anchor Bar that neighboring bars and restaurants started creating their own spin on it. It spead all over New York, made its way to the rest of the United States and now it’s the world’s most popular chicken wing flavor.

To make this tangy and zesty sauce for 8-10 wings you will need:

  • 3 tablespoons hot sauce, specifically Frank’s Red Hot
  • 2 tablespoons butter
  • ½ tablespoon white vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon of water
  • Salt and pepper to taste

In a pan add your water brown sugar, granulated sugar, and butter. Mix it in low heat until the sugar and butter are fully dissolved. Once melted add your Frank’s Red Hot hot sauce. Once it is all incorporated, add salt and pepper to your liking.

Put your freshly cooked chicken wings in a large bowl, add your buffalo chicken sauce while still hot and toss it with tongs. Serve it hot with a side of celery and a ramekin of blue cheese dip.

Savory Singaporean Salted Egg

Salted egg is a very popular side dish in Singapore and other parts of Southeast Asia. The salty deep flavor of the salted egg yolk pairs really well with fried food. You often see a salted egg sauce in many different kinds of fried food in Singapore, often times in seafood like fried tilapia, crab, and shrimp. But salted egg chicken has become more and more popular in Southeast Asia.

First, you need to get a hand on some salted eggs. If it’s not readily available in your nearest Asian grocery store, you can easily make your own salted eggs. Make DIY salted eggs by submerging raw chicken eggs in salted water for 7 to 10 days in a cool dry and dark place. Once you’re ready to eat your salted eggs, just boil it like you would a regular hard-boiled egg.

To make the salted egg sauce for 8-10 wings sauce you will need:

  • 2 tablespoons butter
  • 1 clove of garlic, minced
  • 1 tablespoon canola oil
  • 1 small red chili of your choice, sliced into rounds
  • 1 small green chili of your choice, sliced into rounds
  • 2 tablespoons evaporated milk
  • 4 salted egg yolks
  • 1 salted egg white, chopped
  • Pepper to taste

In a pan on medium hear add canola oil, saute your means garlic, and sliced red and green chilis until aromatic. Add butter, evaporated milk, and the salted egg yolks. Turn your heat down to low heat and mash the salted egg yolks in the pan until It is fully incorporated with the butter and milk mixture. Add fresh ground black pepper to taste.

Add your chicken wings to the same pot and toss around until all the wings are fully coated with a salted egg mixture. Serve on a platter and top it with the chopped salted egg whites.

This dish pairs great with a side of steamed white rice and a citrus-based drink to cut down the richness.

Tangy Filipino Adobo

Chicken Adobo is the Philippine’s unofficial national dish. Adobo is a savory and tangy stew with a deep garlic flavor. This flavor is often enjoyed with many different kinds of proteins, seafood, and even vegetables. Other than chicken pork adobo is also very popular. But you can even enjoy this flavor with water spinach and tofu for a vegan dish. This recipe for twice-fried adobe wings will surely be a hit.

To make the rich adobo sauce for 8-10 wings you will need:

  • 1 tablespoon of canola oil for sauteeing
  • ¼ cup canola oil for twice frying
  • 2 garlic cloves, minced
  • 1 bay leaf
  • ¼ cup soy sauce
  • ¼ cup white vinegar
  • 5 peppercorns
  • ½ tablespoon brown sugar

In a pan on medium heat, add 1 tablespoon of oil and saute the minced garlic until aromatic. Only saute the garlic until it has color, do not let it get brown or else the sauce will be bitter. Add soy sauce, vinegar, peppercorns, abay leaf, and sugar to the pan. Stir until the sugar is dissolved. Add your chicken wings to the pan and turn the heat to low. Gently toss the chicken in the sauce until the sauce is fully absorbed by the wings.

In a shallow pan add your ¼ cup of canola oil, and heat the pan on medium heat. Once your oil is hot enough, add your chicken wings and fry on each side for 2 minutes.

You can even go the healthier route by air frying the wings instead. Just spray the wings with cooking spray on both sides and air-fry for 5-8 minutes on 350f or 180c

Serve hot and with a side of steaming hot rice.

Canadian Maple Sriracha

Canada is a melting pot of cultures. Heavily inspired by the french, its neighboring countries like the United States, as well as the cultures of the new inhabitants and immigrants. A large percentage of the Canadian immigrant population comes from Asia. After the Vietnam War, Vietnamese immigrants started sailing to Canada for a new life and better opportunities. A lot Vietnamese immigrants started residing in British Columbia where they brought their culture and cuisine with them. This recipe is an amazing mixture of sweet and spicy that blends the two contrasting cultures beautifully.

To make the maple sriracha sauce for 8-10 wings you will need:

  • 3 tablespoons sriracha
  • 2 tablespoons Canadian maple syrup
  • 1 teaspoon garlic powder
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Chopped chives for garnish

Add the sriracha, Canadian maple syrup, butter, and garlic powder to a pan over low heat. Stir until the butter is melted. Taste and add salt and pepper to your liking. Toss in your fried chicken until fully coated in the spicy and sweet sauce. Garnish with chopped chives.

This spicy and sweet chicken is delicious as is or even on top of a kale salad.