Twelve wing sauces, twelve chicken sandwiches, but there can only be one winner. Good luck Wingstop.
LINKS TO PRIOR RECIPES:
THE SAUCES
Mango Habanero
Prep Time: 10 minutes
Cook Time:10 minutes
Makes 3 cups
INGREDIENTS
4 large, ripe mangos, skin and pit removed
1/2 cup (120ml) white distilled vinegar
3/4 cup (152g) granulated sugar
3/4 cup (177ml) water
10 habanero chilies, stems removed
1 1/2 tablespoons (18g) light corn syrup
3 tablespoons (50g) Franks Red Hot Sauce
2 cloves garlic, lightly crushed
Salt, to taste
1/4 cup (56g) cold unsalted butter
INSTRUCTIONS
In a blender add the mango, vinegar, sugar, and water and blend until smooth. Add the habaneros, and blend again until very smooth.
Pour the sauce into a large, high sided sauté pan over medium heat and bring to a simmer.
Stir in the corn syrup, hot sauce, garlic cloves and salt to taste. Simmer for an additional 2-3 minutes or until the sauce is thick enough to coat a spoon.
Stir in the butter and mix until emulsified. Remove from heat and set aside until ready to use.
Garlic Parmesan
Prep Time: 15 minutes
Cook Time: 0 minutes
Makes about 2 cups
INGREDIENTS
1/2 cup (24g) finely grated Parmigiano Reggiano, plus more to taste
1 1/2 tablespoons (18g) fresh lemon juice, plus more to taste
2 large egg yolks
2 tablespoons (36g) Dijon mustard
2 teaspoons (1g) finely chopped rosemary
2 teaspoons (1g) thyme leaves
7 cloves garlic
1 cup (240ml) canola oil
1/4 cup (7g) parsley, finely chopped
2 tablespoons (4g) chives, finely sliced
1 red Fresno chile, stem and seeds removed and finely diced
1 small shallot, finely diced
Salt and pepper, to taste
INSTRUCTIONS
Add the parm, lemon juice, egg yolks, mustard, rosemary, thyme, and garlic to a blender and blend until smooth.
With the blender running, slowly stream in the oil until the sauce is emulsified.
Pour into a bowl and stir in the parsley, chives, Fresno chile, and shallot until combined. Season with salt and pepper to taste.
Refrigerate until ready to serve.
Spicy Korean
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes ¾ cup
INGREDIENTS
2 tablespoons (30g) dark soy sauce
2 tablespoons (42g) honey
3 tablespoons (45g) ketchup
1 tablespoon (15g) light brown sugar
2 tablespoons (33g) mirin
1 1/2 tablespoons (24g) rice vinegar
1/4 cup (85g) gochujang
4 cloves garlic, finely chopped
INSTRUCTIONS
In a medium saucepan over medium heat, add the soy sauce, honey, ketchup, sugar, mirin, vinegar and gochujang. Whisk together and heat 2-3 minutes or until the sugar dissolves.
Cut off the heat, stir in the garlic and set aside until ready to serve.
BBQ Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes ¾ cup
INGREDIENTS
1/4 cup (50g) light brown sugar
2 teaspoons (7g) Kosher salt
1 tablespoon (10g) smoked paprika
¼ cup (60ml) white distilled vinegar
1 tablespoon (10g) garlic powder
1 cup (285g) ketchup
1/2 cup (120ml) water
Shirodashi, to taste (optional)
INSTRUCTIONS
In a medium saucepan over medium heat, whisk together all the ingredients.
Bring the sauce to a simmer and continue to cook for about 5 minutes, stirring often, or until the sugar dissolves and the sauce thickens.
Remove from heat until ready to serve.
Louisiana Dry Rub
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes 1/4 cup
INGREDIENTS
2 teaspoons (10g) granulated sugar
1 tablespoon (10g) Kosher salt
1 teaspoon (3g) ginger powder
1 teaspoon (4g) garlic powder
½ teaspoon (2g) onion powder
2 teaspoons (5g) paprika
½ teaspoon (1g) dried oregano
1 teaspoon (1g) dried thyme
½ teaspoon (1g) cayenne pepper
½ teaspoon (1g) ground black pepper
INSTRUCTIONS
In a small bowl, whisk together all the ingredients until combined.
Set aside until ready to serve.
Cajun
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes 1 1/4 cups
INGREDIENTS
1 teaspoon (3g) cayenne pepper
¼ teaspoon (1g) onion powder
2 teaspoons (6g) garlic powder
½ teaspoon (2g) granulated sugar
1 tablespoon (9g) Kosher salt
1 teaspoon (4g) MSG
½ teaspoon (1g) ground white pepper
1 tablespoon (7g) smoked paprika
1 teaspoon (1g) ground black pepper
1 cup (240ml) vegetable oil
INSTRUCTIONS
In a small bowl whisk together all the dry ingredients until combined.
In a small saucepan over high heat, add the oil and heat until the oil begins to ripple along the surface. Pour the hot oil into the dry ingredients and whisk until evenly combined.
Keep warm until ready to serve.
Mild Buffalo Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes 2 cups
INGREDIENTS
1 cup (240ml) Louisiana Red Hot Sauce
1/4 teaspoon (1g) garlic powder
⅛ teaspoon (0.25g) onion powder
1 tablespoon(15g) white distilled vinegar
½ cup (113g) cold, salted butter
INSTRUCTIONS
In a medium saucepan over medium heat, whisk together all the ingredients, except for the butter, until combined. Heat the mixture until it just begins to steam and then cut off the heat.
Add the cold butter to the sauce and whisk until melted and the sauce is emulsified.
Set aside until ready to serve.
Hot Buffalo Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes 2 cups
INGREDIENTS
½ cup (120ml) Franks Red Hot Sauce
½ cup (120ml) spicy hot sauce, choose based on your spice level
1 teaspoon (3g) cayenne powder
½ teaspoon (1g) Aleppo pepper
⅛ teaspoon (1g) onion powder
2 tablespoons (30g) white distilled vinegar
½ cup (113g) cold, salted butter
INSTRUCTIONS
In a medium saucepan over medium heat, whisk together all the ingredients, except for the butter, until combined. Heat the mixture until it just begins to steam and then cut off the heat.
Add the cold butter to the sauce and whisk until melted and the sauce is emulsified.
Set aside until ready to serve.
Hawaiian
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes 1 1/2 cups
INGREDIENTS
1 cup (240ml) pineapple juice
3 tablespoons (35g) dark brown sugar
1 jalapeño, roughly chopped
1-inch knob ginger, peeled and roughly chopped
2 green onions, cut into 1-inch pieces
½ cup (120ml) soy sauce
1 tablespoon (14g) corn starch
1 tablespoon (14g) water
INSTRUCTIONS
In a medium saucepan over medium high heat add the pineapple, bring to a simmer and reduce for about 2 minutes.
Stir in the brown sugar, jalapeño, ginger, green onions and soy sauce and bring back to a simmer. Reduce the sauce for 1 minute.
In a small bowl, whisk together the corn starch and water until evenly combined to make a slurry.
With the mixture still simmering, whisk in the slurry, and cook another 1-2 minutes or until the sauce has thickened and coats the back of a spoon.
Strain the sauce through a fine mesh strainer and set aside until ready to serve.
Lemon Pepper
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 1 ½ cups
INGREDIENTS
2 lemons, juiced
2 tablespoons (30g) water
1 cup (224g) unsalted butter
2 tablespoons (18g) lemon pepper seasoning
1 tablespoon (12g) garlic powder
1 clove garlic, finely chopped
INSTRUCTIONS
In a small saucepan over medium high heat add the lemon juice and water. Bring to a simmer.
Add the butter and whisk until the butter is melted and the sauce is emulsified.
Stir in the lemon pepper seasoning and garlic powder until combined.
Cut off the heat and stir in the garlic.
Set aside until ready to serve.
Atomic
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 2 cups
INGREDIENTS
2 tablespoons (18g) vegetable oil
1 jalapeño, thinly sliced with seeds
3 habaneros, thinly sliced with seeds
4 cloves garlic, thinly sliced
1 cup (240g) crushed tomatoes
¼ cup (60ml) water
¼ cup (60ml) white distilled vinegar
3 tablespoons (54g) Sambal Oelek
1 teaspoon (3g) cayenne powder
¼ cup (50g) light brown sugar
3 tablespoons (50g) ketchup
2 tablespoons (28g) unsalted butter
Salt, to taste
INSTRUCTIONS
In a medium saucepan over medium heat, add the oil. Once the oil is hot, add the chilies and garlic. Sauté until softened, about 3 minutes.
Stir in the remaining ingredients, except the butter, and simmer for 3 minutes or until evenly incorporated and slightly reduced.
Place the sauce in a blender with the butter. Blend on high speed until smooth. Pour into a bowl and season with salt to taste.
Set aside until ready to serve.
CHICKEN SANDWICHES
*For best results, start the chicken marinade the day before serving.*
Prep Time: 30 minutes
Cook Time: 15 minutes
Makes 6 sandwiches
INGREDIENTS
Marinade
2 cups (480ml) buttermilk
1 tablespoon (14g) mustard powder
1 tablespoon (9g) garlic powder
1 teaspoon (1g) onion powder
1 tablespoon (9g) paprika
1 tablespoon (10g) Kosher salt
Black pepper, to taste
6 boneless, skinless chicken thighs
Fried Chicken
2 cups (300g) all-purpose flour
2 teaspoons (11g) Kosher salt
½ teaspoon (1g) onion powder
2 teaspoons (3g) garlic powder
1 ½ teaspoons (5g) ginger powder
1 teaspoon (2g) paprika
Marinated chicken
14 cups (3.3L) vegetable oil
Salt, to taste
Assembly
6 brioche or other hamburger buns, cut in half
Melted butter, for toasting
Kewpie mayo, to serve
Favorite sauce or dry rub
18 slices pickles
INSTRUCTIONS
For The Marinade
In a bowl, whisk together the buttermilk, spices, salt and pepper until evenly combined.
Add the chicken and toss to coat. Use immediately, or for best results, marinate in the refrigerator overnight.
For The Fried Chicken
Fill a 7-8 quart heavy bottomed pot just over halfway with oil. Heat to 350℉ / 177℃. Place a sheet pan lined with a wire rack near the hot oil.
In a medium bowl whisk together all the dry ingredients until evenly combined. Place the marinated chicken next to the dredge, and a sheet pan on the other side of the dredge.
Sprinkle some of the dredge onto the sheet pan.
Flick about 2 tablespoons of the marinade into the dredge and mix to combine. This will add great texture to the fried chicken.
Pull a piece of chicken from the marinade and let excess drip off. Add into the dredge and press firmly in the flour to evenly coat and adhere as much flour as possible on all sides. Shake off any excess and place on the sheet pan. Repeat with the remaining pieces of chicken.
Fry the chicken, in batches to avoid overcrowding, for about 2-3 minutes, or until the chicken is crispy, golden brown and the internal temperature reaches 165℉ / 74℃. Drain on the wire rack and season immediately with salt.
To Assemble
Melt the butter in a large sauté pan or griddle pan over medium low heat. Toast the buns, cut side down, until golden brown.
Spread mayo on the bottom buns.
Add fried chicken to a bowl and top with your favorite sauce or dry rub, tossing to evenly coat the chicken. Top the bottom bun with a piece of chicken. Add 3 slices of pickles to the top of the chicken and crown your sandwich with your top bun.
Repeat building the sandwiches and serve immediately.
