If you’re going to have wings, you have to have a wing sauce, and we like ours spicy. This one is my version of a classic buffalo-style wing sauce, but built on my homemade butter mayo instead of the inflammatory stuff from the store, so you get all that hot wing flavor without the seed oils.
Why This Wing Sauce Starts with Butter Mayo
The base of this wing sauce is my homemade butter mayo, which is rich, nourishing, and anti-inflammatory instead of loaded with polyunsaturated fats. Once that’s made and chilled (it sets up thick, just like regular mayonnaise), the rest of this wing sauce comes together in about two minutes.
Ingredients for Wing Sauce
I use four-ounce mason jars as my measuring cups for this:
- Equal parts homemade butter mayo and cultured sour cream (I use four ounces of each)
- A bit more than equal parts Frank’s hot sauce (I use about three ounces, so just a touch heavier than the other two)
How to Make Wing Sauce
- Combine the butter mayo, sour cream, and hot sauce in a jar or bowl.
- Blend with an immersion blender until smooth and that classic orangey wing-sauce color comes together.
- Taste and adjust the hot sauce to your spice preference.
- Pour over hot, crispy wings and serve right away, or chill until ready to use.
What to Serve This Wing Sauce With
We make this to go with oven-fried chicken wings so we skip whatever oil the wing place is using (probably seed oil, though who really knows). Crispy wings straight out of the oven, tossed or dipped in this wing sauce, are a weekend favorite around here. It’s also fantastic as a dip for raw veggies if you want to keep things simple.
This is part of our healing journey here at Midwest Meanderings, and we love sharing the small wins like this one. If you give this wing sauce a try, let us know what you think.