With the Labor Day weekend coming up, these chicken wing marinade and sauce recipes might come in handy. These recipes are typically good for about 2 – 3 lb of wings.
Classic Buffalo Sauce
- 1/4 cup hot sauce (i.e. Frank’s Red Hot Sauce)
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- dry ranch mix (optional)
- parmesan cheese (optional)
- cayenne pepper (optional)
Adjust the ratio of hot sauce and cayenne pepper to your preference of spicy-level. Common sense: less spicy, more butter; more spicy, more hot sauce/pepper. I’m not a fan of spicy foods, and this ratio usually does well for me. This recipe can be used as either a sauce or a marinade (or both!).
Soy Sauce Italian Marinade
- 1/4 cup soy sauce
- 1/4 cup Italian-style salad dressing
- 1 tablespoon minced garlic (optional)
Who would have thought to add salad dressing to a wing recipe?! The italian dressing helps to add a nice tang without having to combine too many ingredients.
Honey Soy Sauce
- 1/4 cup butter
- 1/4 cup honey
- 1 teaspoon soy sauce
- 1/4 cup hot sauce (i.e. Frank’s Red Hot)
This sauce is pretty much the Classic Buffalo Sauce with the addition of honey and soy sauce. I typically use this sauce in conjunction with the Soy Sauce Italian Marinade. I usually toss my wings in this sauce after it’s done cooking, but you could also lather it onto your wings prior to baking/grilling to add a nice glaze.
Parmesan Garlic Sauce
- 3 tablespoons minced garlic
- 2 tablespoons olive oil
- 1/2 cup mayonnaise or plain yogurt
- 2 tablespoons parmesan cheese
- 1 teaspoon lemon juice
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
This recipe is a copycat of the Parmesan Garlic sauce at Buffalo Wild Wings. I tweaked it to be a little bit more low-carb from the site I got it from. Make sure you cook the minced garlic separately to release the flavors, but do not heat up the rest of the sauce. Let the garlic cool before adding it to everything else. Otherwise, the cheese might melt, which causes the oil to separate, the sauce to clump, and you’re left with a cup of grossness (speaking from experience -_-).