Twelve wing sauces, twelve chicken sandwiches, but there can only be one winner. Good luck Wingstop.
LINKS TO PRIOR RECIPES:
Mango Habanero & Garlic Parmesan
INGREDIENTS:
Spicy Korean:
2 Tbsp (30g) dark soy sauce
2 Tbsp (42g) honey
3 Tbsp (45g) ketchup
1 Tbsp (15g) brown sugar
2 Tbsp (33g) mirin
1.5 Tbsp (24g) rice vinegar
1/4 cup (85g) gochujang
4 cloves garlic, finely chopped
Hickory Smoked BBQ:
1/4 cup (50g) brown sugar
2 tsp(7g) kosher salt
1 Tbsp(10g) smoked paprika
¼ cup (60ml) white distilled vinegar
1 Tbsp (10g) garlic powder
1 cup (285g) ketchup
1/2 cup (120g) water
Optional splash Shiro dashi
New Louisiana Sauce:
2 teaspoons(10g) granulated sugar
1 tablespoon(10g) salt
1 teaspoon(3g) ground ginger
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
Cajun:
1 teaspoon (3g) cayenne pepper
¼ teaspoon (1g) onion powder
2 teaspoon (6g) garlic powder
½ teaspoon (2g) sugar
1 tablespoon (9g) kosher salt
1 teaspoon (1g) ground black pepper
1 teaspoon (4g) msg
½ teaspoon(1g) white pepper
1 tablespoon (7g) paprika
Pinch of black pepper
3/4 cup(127g) hot fry oil
Mild:
1 cup(236ml) Lousiana sauce
1/4 teaspoon(1g) garlic powder
⅛ teaspoon(>1g) onion powder
1 tablespoon(15g) white vinegar
½ cup(113g) salted butter, cold
Original Hot:
½ cup(118ml) franks red hot sauce
½ cup(118ml) very hot sauce
1 teaspoon(3g) cayenne powder
½ teaspoon(>1g) Aleppo pepper
⅛ teaspoon(1g) onion powder
2 tablespoons(30g) white vinegar
½ cup(113g) salted butter
Hawaiian:
1 cup (236ml) pineapple juice
3 tbsp (35g) dark brown sugar
1 jalapeno, rough chopped
1 inch (2.5cm) knob ginger, rough chopped
2 green onions, thinly sliced
½ cup (118ml) soy sauce
1 tablespoon (14g) cornstarch + 1 tablespoon(14g) water (slurry)
Atomic:
2 tablespoons(18g) vegetable oil
1 jalapeno, thinly sliced with seeds
3 habanero pepper, thinly sliced with seeds
4 cloves of garlic thinly sliced
1 cup(240g) crushed tomatoes
¼ cup(59ml) water
¼ cup(59ml) white distilled vinegar
3 tablespoons(54g) sambal oelek
1 teaspoon(3g) cayenne pepper
¼ cup(50g) brown sugar
3 tablespoons(50g) ketchup
2 tablespoons(28g) unsalted butter
Salt to taste
Marinade:
(For 6 pieces)
2 cups(473ml) buttermilk
1 tablespoon(14g) mustard
1 tablespoon(g) garlic powder
1 teaspoon(1g) onion powder
1 tablespoon(9g) paprika
1 tablespoon(10g) salt
Dredge:
(for 6 pieces)
2 cups (300g) of all-purpose flour
2 Tsp (11g) salt
½ tsp (1g) onion powder
2 tsp (3g) garlic powder
1.5 tsp (5g) ginger powder
1 tsp (2g) paprika
Assembly:
bun, toasted w/ butter
favorite sauce
frying oil
mayo for spreading
Pickles, slices
INSTRUCTIONS:
Spicy Korean:
In a medium saucepan, add all the ingredients but garlic, heat over medium heat, and stir until sugar dissolves and the sauce is homogenous.
Cut off the heat, add garlic, and stir.
Hickory Smoked BBQ:
In a medium saucepan, add all the ingredients, heat over medium heat, stir until sugar dissolves, and cut off the heat.
New Louisiana Sauce:
In a small mixing bowl, add all the ingredients and mix until combined.
Cajun:
In a small mixing bowl, add all the ingredients and mix until combined.
Mild:
In a medium saucepan, add all the ingredients but the butter and combine. Cut off the heat and whisk in butter until it completely melts.
Original Hot:
In a medium saucepan, add all the ingredients but the butter and combine. Cut off the heat and whisk in butter until it completely melts.
Hawaiian:
In a medium saucepan, add pineapple juice over medium-high and slightly reduce for about 2 min. Then add brown sugar, jalapeno, ginger, green onions, and soy sauce.
Reduce for 1 minute, then add the slurry, and once thickened, strain through a fine mesh strainer.
Atomic:
In a medium saucepan, set over medium heat, add oil, and once hot, add jalapeno, habanero, and garlic. Saute until softened, about 3 min.
Then add the rest of the ingredients except the butter, simmer for 3 minutes and remove from heat. Place your mixture in a blender and butter; blend until smooth. Pour into a bowl and season with salt to taste.
Marinade:
(For 6 pieces)
In a bowl, add all the ingredients and mix until combined. Add your chicken pieces and let marinade for 30 minutes or ideally overnight.
Dredge:
(for 6 pieces)
In a medium bowl add all ingredients and mix until combined. Flick about 2 tablespoon of your marinade to your dredge. Add your chicken in batches, coat thoroughly and shake up the excess flour.
Assembly:
Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil. Heat to 350F. Fry your chicken in batches to avoid overcrowding for about 2 - 3 minutes, remove and drain on a wire rack.
Place your fried chicken in a bowl, then add 1 cup of your favorite wing sauce, and toss until completely coated.
Spread mayo on the bottom bun, next place your saucy chicken onthe bun, then add 2 - 3 pickles on top and finally crown your sandwich with the top bun. Enjoy and repeat with different sauces.
