There are few things that make me happier than a big ole basket of wings. I consider wings to be the perfect lunch. The other day I cooked up a batch of wings and tossed them with a bit of homemade Winger’s wing sauce. Perhaps one of the easiest wing sauces in existence, it packs a little heat and a little sweat. Fabulously addicting!
I wouldn’t mess around with the recipe for Winger’s wing sauce. It’s meant to be straightforward. Nothing fru-fru. Just the perfect balance and consistency. No lakes of wing sauce at the bottom of the basket here!
Copycat Winger’s Wings
For the wings
For the sauce
- 2 cups Frank’s RedHot sauce
- 2 cups brown sugar
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.
For the sauce (prepare when you start cooking the wings)
- Place ingredients in a medium saucepan over medium heat. Stir until the brown sugar has dissolved. Remove from heat.