How to make wingsauce stick like in the images? Where it doesn’t look like a liquidy sauce on a wing, but rather looks like the sauce is part of the wing itself.
How to make wingsauce stick like in the images? Where it doesn’t look like a liquidy sauce on a wing, but rather looks like the sauce is part of the wing itself.
by White_Towel_K3K
28 Comments
Simple-Purpose-899
Baking powder really helps with them being crispy, and will help the sauce sticking. Not technically breaded, but acts like a very thin breading.
CurveOfTheUniverse
All three of these look like they have breading of some kind. But another thing you can do is coat the wing and then stick them in the oven for a few minutes.
Son0fSanf0rd
butter in the sauce
Browdown25
I cook mine dry, then toss them in the sauce. If I want to get them to look like this I’ll throw them back under the broiler after saucing.
gypsybeer
Here’s the deal. Franks. UNSALTED butter. White vinegar. Cayenne. Then I add another hot sauce. Partial to a couple teaspoons of Yucatán sunshine.
Simmer the sauce for a while. I do 30-40 minutes. Let the sauce break a bit then whisk to re-emulsify several times. You want this to reduce to where its liquid but gravy like and not runny.
At the end. Put your super hot finished wings – either right out of fryer or right out of oven or grill – into a colander sitting in a bigger bowl. Spoon the reduced and thickened sauce onto the wings and toss in colander. Excess sauce drops thru colander. Spoon more on and toss again. The reduced sauce will fuse to the wings. They will stay crispy.
Use more vinegar than you think. Trust me. This is the way.
mcrib
Photo 1 looks like the wings were cooked then sauce added then baked again.
The other ones look heavily breaded and the sauce is sticking to the breading.
Would must prefer method #1
cronx42
You need to emulsify butter at the end of reducing your sauce. Use unsalted butter. It’s important to add it at the end or the sauce can break and it won’t cling as well. Look up some methods on google.
Appropriate-Rush6341
You sauce it And put it in the oven for a few Minutes
The-Master-of-DeTox
Add a little pure maple syrup to your sauce. It will make them sticky and it will adhere to the wing itself 🙂
ambridge1027
Watched a show about a food photographer. They would put super glue on food to make it shine. Most food photographed was so doctored you couldn’t eat it but look amazing in pictures.
WingsOfBuffalo
Butter.
ConcreteKahuna
How do you make your sauce? Sounds like you need more butter
SpartanDoubleZero
It’s breading, these probably sat for longer than a few mins before the picture got taken.
Jolva
The bae of my sauce is Texas Pete’s and butter. I cut a teaspoon of corn starch mixed with a quarter-cup of cold water, bring it to a nice simmer for a minute or two and then take it off the heat. It has no effect on flavor, but thickens the sauce a little which makes more of it stick to the wing.
ToxxicSun
Breading helps big time. Even if lightly done. Letting the wings rest after saucing also helps. Last and final advice is make a thicker sauce!
weareallrobotsnow
Heat lamp for too long
FatCatWithAHat1
Throw in in a warm/hot oven after you sauce them
diek00
I just made a quick small batch.
I heated up Crystal Hot Sauce, butter, and honey then cooked the sauce + wings. While they were delicious, they did not achieve the look above.
AVBforPrez
Add hot honey and Sriracha
etrepeater
butter in the sauce and let them sit a few minutes to cool slightly.
Twitfout
Sauce them up and back into the oven, with the oven turned off. This will dehydrate the sauce a bit. U may need to wait for the oven to cool down a bit more before doing so.
tank3467
The real answer is Wondra. I use butter but don’t like a ton my sauce because I feel it gets greasy. Standard flour doesn’t work well. Get some Wondra and when the sauce is hot shake just a little in and whisk. Then a little more. I don’t measure but it’s probably only a couple teaspoons. Can make sauce quite thick and doesn’t change flavor. It’s amazing for thickening sauce.
ducmanx04
I found that putting it back in the oven for a bit will help it turn out like that.
bigstinky
Make your sauce… however you do it…Franks, vinegar, Worcestershire, garlic, Onion, salt, pepper, cayenne, dash or two of Tabasco, bring to simmer…
Have some unsalted butter, cubed and sitting at room temp…
Fry your wings
Preheat oven to 375
When wings are done, toss them in sauce, place on baking sheet, bake for 5 minutes…
Whisk room temp butter cubes into remaining sauce and keep adding cubes until butter won’t melt anymore.
Put ovened wings back in sauce and toss.
I do this in my pro kitchen every weekend for the crew and they come out great.
No flour, just seasoned separated raw dummies and flats.
bigFr00t
Try covering the wing in the sauce and then cooking it to
dpkilijanski
I make a basic medium buffalo style sauce but I add a squirt of ketchup. It thickens the sauce, it sticks better to the wings and adds a touch of sweetness.
I made some yesterday after the Bills game. Don’t have any pics, but posted video on my TikTok, you can see how well the sauce sticks @ saltsmokeandsear
mrsodacanman
Simmer your sauce (franks, etc) with butter and add a cornstarch slurry (1 tsp cornstarch and a little water, whisked) for even more sauce thickness.
scaredbyinsanity
People have posted before that xanthan gum added to homemade sauce will give it the thicker consistency that sticks to the wings.
28 Comments
Baking powder really helps with them being crispy, and will help the sauce sticking. Not technically breaded, but acts like a very thin breading.
All three of these look like they have breading of some kind. But another thing you can do is coat the wing and then stick them in the oven for a few minutes.
butter in the sauce
I cook mine dry, then toss them in the sauce. If I want to get them to look like this I’ll throw them back under the broiler after saucing.
Here’s the deal. Franks. UNSALTED butter. White vinegar. Cayenne. Then I add another hot sauce. Partial to a couple teaspoons of Yucatán sunshine.
Simmer the sauce for a while. I do 30-40 minutes. Let the sauce break a bit then whisk to re-emulsify several times. You want this to reduce to where its liquid but gravy like and not runny.
At the end. Put your super hot finished wings – either right out of fryer or right out of oven or grill – into a colander sitting in a bigger bowl. Spoon the reduced and thickened sauce onto the wings and toss in colander. Excess sauce drops thru colander. Spoon more on and toss again. The reduced sauce will fuse to the wings. They will stay crispy.
Use more vinegar than you think. Trust me. This is the way.
Photo 1 looks like the wings were cooked then sauce added then baked again.
The other ones look heavily breaded and the sauce is sticking to the breading.
Would must prefer method #1
You need to emulsify butter at the end of reducing your sauce. Use unsalted butter. It’s important to add it at the end or the sauce can break and it won’t cling as well. Look up some methods on google.
You sauce it
And put it in the oven for a few
Minutes
Add a little pure maple syrup to your sauce. It will make them sticky and it will adhere to the wing itself 🙂
Watched a show about a food photographer. They would put super glue on food to make it shine. Most food photographed was so doctored you couldn’t eat it but look amazing in pictures.
Butter.
How do you make your sauce? Sounds like you need more butter
It’s breading, these probably sat for longer than a few mins before the picture got taken.
The bae of my sauce is Texas Pete’s and butter. I cut a teaspoon of corn starch mixed with a quarter-cup of cold water, bring it to a nice simmer for a minute or two and then take it off the heat. It has no effect on flavor, but thickens the sauce a little which makes more of it stick to the wing.
Breading helps big time. Even if lightly done. Letting the wings rest after saucing also helps. Last and final advice is make a thicker sauce!
Heat lamp for too long
Throw in in a warm/hot oven after you sauce them
I just made a quick small batch.
I heated up Crystal Hot Sauce, butter, and honey then cooked the sauce + wings. While they were delicious, they did not achieve the look above.
Add hot honey and Sriracha
butter in the sauce and let them sit a few minutes to cool slightly.
Sauce them up and back into the oven, with the oven turned off. This will dehydrate the sauce a bit. U may need to wait for the oven to cool down a bit more before doing so.
The real answer is Wondra. I use butter but don’t like a ton my sauce because I feel it gets greasy. Standard flour doesn’t work well. Get some Wondra and when the sauce is hot shake just a little in and whisk. Then a little more. I don’t measure but it’s probably only a couple teaspoons. Can make sauce quite thick and doesn’t change flavor. It’s amazing for thickening sauce.
I found that putting it back in the oven for a bit will help it turn out like that.
Make your sauce… however you do it…Franks, vinegar, Worcestershire, garlic, Onion, salt, pepper, cayenne, dash or two of Tabasco, bring to simmer…
Have some unsalted butter, cubed and sitting at room temp…
Fry your wings
Preheat oven to 375
When wings are done, toss them in sauce, place on baking sheet, bake for 5 minutes…
Whisk room temp butter cubes into remaining sauce and keep adding cubes until butter won’t melt anymore.
Put ovened wings back in sauce and toss.
I do this in my pro kitchen every weekend for the crew and they come out great.
No flour, just seasoned separated raw dummies and flats.
Try covering the wing in the sauce and then cooking it to
I make a basic medium buffalo style sauce but I add a squirt of ketchup. It thickens the sauce, it sticks better to the wings and adds a touch of sweetness.
I made some yesterday after the Bills game. Don’t have any pics, but posted video on my TikTok, you can see how well the sauce sticks @ saltsmokeandsear
Simmer your sauce (franks, etc) with butter and add a cornstarch slurry (1 tsp cornstarch and a little water, whisked) for even more sauce thickness.
People have posted before that xanthan gum added to homemade sauce will give it the thicker consistency that sticks to the wings.