Fabulous Chicken Wing Sauce Recipes - perfect for a BBQ or relaxing in front of the television

A great selection of perfect Chicken Wing Sauces for all your Summer barbecues and parties - lots of very easy recipes for you to try! Your family and friends are going to love these!

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These are the easy Chicken Wing Sauce Recipes you will learn in this Hub:

• Honey Hoi Sin

• Spiced Indian

• Chilli, Lemon and Mint

• Lemon and Thyme

• Chilli Caramel

• Sweet Chilli and Ginger

• Japanese Beer

Oh Chicken Wings - deep fried, griddled, broiled, coated in sauce, marinated till sticky, these are the happy days of Summer when it's time to get the barbecue out and fire it up, deliver a plateful of these golden sticky little devils and men, women and children come running. Ladies if there's a man alive out there who doesn't love hot crispy chicken wings and beer I haven't met him. Chicken Wings are for me the ultimate finger food, no party, BBQ or family gathering is ever complete without Chicken Wings. I have a number of different sauces that I love on this succulent little chicken morsel and I would like to share them with you.

Everyone has their special way of doing Chicken Wings, I like to prep my chicken wings by snipping off the tips of the wings, why? Because they burn and I don't like the taste of burnt chicken, 'simples *squeak*'. (*British tv advert [sorry if people from other countries didn't get the joke but it's cute trust me].

Then I cut the chicken wings in half, I think trying to walk around at a party or BBQ with a whole chicken wing and eat it without most of it ending up all over your face is nigh on impossible, so as I said cut them in half, it's a very easy process, a good strong sharp knife and you'll find that there's a natural dissecting point in-between the bones, once you've found it you won't have any problems doing this.

Now on with the sauces:

2 tablespoons Light Soy Sauce

3 tablespoons Hoi Sin Sauce

3 tablespoons Tomato Sauce / Ketchup

3 tablespoons Runny Honey

1 tablespoon Sesame Oil

This sauce is always a hit at parties, 'sweet, hot and sticky', what more could you possible want from a chicken wing?

• Mix together all the ingredients in the list.

• Place the chicken wings in a plastic freezer bag.

• Add the sauce to the bag.

• Squish everything together until the wings are thoroughly coated.

• Place the bag overnight in the fridge.

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2 small Red Chillies, seeded and finely chopped

3 Spring Onions, chopped

2 cloves of Garlic, crushed

Ground Turmeric

2-3 tablespoons of Olive Oil

This is the only sauce where you have to do any work, however it takes only a few minutes longer and is a labour of love, the smells and aroma while cooking the paste are phenomenal and you can tell from the very start of the cooking process that it's going to make the most amazing chicken wings.

• Using a large pestle and mortar mash the chillies, spring onions and garlic.

• Add a tiny, tiny amount of ground turmeric (if you use the knife you've been cutting the vegetables with and dip the tip into the turmeric you'll find that you have the perfect quantity), now add a few drops of olive oil and continue to mash until you have a glorious, deeply coloured, spicy smelling paste.

• Scrape the spice paste into a heavy bottomed small frying pan and cook on a low heat for a minute or two, the kitchen smells amazing at this point.

• You may need to add a little more oil at this point, and this paste will burn easily if the heat is too high or you leave it to do something else so stay with it and stir to ensure that every bit of the paste cooks as it comes into contact with the hot frying pan.

• All this only takes about 5 minutes, turn off the heat and leave to cool.

• Place your chicken wings into a large plastic freezer bag, add your paste and seal the bag, now squish it all together until the chicken wings are covered in the paste.

• Place the bag overnight in the fridge.

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1 medium Red Chilli, de-seeded and chopped

1 heaped teaspoon of crushed Dried Chillies

2 cloves of Organic Garlic, crushed

2 pinches of Saffron

a bunch of fresh Mint Leaves

4 tablespoons of Olive Oil

Juice of 1 Organic Lemon

• Place the chillies, fresh and dried, garlic, saffron, most of the mint, olive oil and most of the lemon juice into a small blender and blitz until you have a gorgeous red and green speckled sauce.

• Place your chicken wings into a plastic freezer bag and pour in your sauce.

• Seal the bag and squish the mixture until all your chicken wings are thoroughly coated.

• Place the bag overnight in the fridge.

Use the remaining mint leaves and lemon juice to garnish the wings after they have been cooked.

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3 tablespoons Olive Oil

3 tablespoons freshly squeezed Lemon Juice

3 Organic Garlic Cloves, crushed

½ teaspoon Chilli Powder

Sprigs of fresh Lemon Thyme or Thyme

• Mix together the sauce ingredients.

• Place the chicken wings in a plastic freezer bag.

• Add the sauce to the bag.

• Squish them all together to ensure the chicken wings are thoroughly coated.

• Place the bag in the fridge overnight.

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3 tablespoons Rice Vinegar

3 tablespoons of Light Soy Sauce

1 tablespoon of Fish Sauce / Nam Pla

2 tablespoons White Sugar

1 teaspoon Dried Chilli Flakes

2 Organic Garlic Cloves, crushed

A word of warning with this sauce, because it contains sugar it will burn quicker than most of the others, so place these further away from the source of the heat to ensure that the chicken cooks thoroughly without burning the marinade.

• Mix together the sauce ingredients.

• Place the chicken wings in a plastic freezer bag.

• Add the sauce to the bag.

• Squish them all together to ensure the chicken wings are thoroughly coated.

• Place the bag in the fridge overnight.

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150g / ½ cup Sweet Chilli Sauce

2 tablespoons Rice Wine

1 tablespoon Fish Sauce / Nam Pla

1 tablespoon Grated Ginger

1 small bunch of Cilantro / Coriander, chopped

Sweet Chilli Sauce has become one of favourite condiments in the family, replacing mayonnaise and ketchup more and more often - this sauce is a sweet hot combo which everyone loves.

• Mix together the sauce ingredients.

• Place the chicken wings in a plastic freezer bag.

• Add the sauce to the bag.

• Squish them all together to ensure the chicken wings are thoroughly coated.

• Place the bag in the fridge overnight.

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3 tablespoons Beer (preferably Japanese)

3 tablespoons Japanese Soy Sauce

1 tablespoon Sugar

1 teaspoon Mustard Powder

I know the title sounds rather strange but honestly it is one of my favourites and I couldn't write a hub on Chicken Wing Sauces without including it - try it, it's delicious! If you can't get Japanese Beer I have used a light ale which also works perfectly, and you can also use the regular Light Soy Sauce if you can't get Japanese but then you can't call it Japanese Beer Sauce any more, feel free to make up your own name at that point. But who cares what they're called I just love eating them.

• Mix together the sauce ingredients, stir until the sugar is dissolved.

• Place the chicken wings in a plastic freezer bag.

• Add the sauce to the bag.

• Squish them all together to ensure the chicken wings are thoroughly coated.

• It now gets different to the rest - leave to marinade for a maximum of 3 hours, squidge the mixture regularly, do not leave overnight as beer left overnight in a fridge does not taste good.

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Always remove your chicken from the fridge 20 minutes before cooking.

Cook your chicken wings for 5-6 minutes per side, basting occasionally if you can with any remaining marinade (don't get them mixed up if you're trying more than one of these sauces).

If you can leave the chicken wings covered in foil to rest for 5 minutes that would be great, but that never happens at parties does it? As quickly as they come off the grill someone is burning their lips and tongue trying to eat them before they've cooled, and I have to say I think that's when BBQ food is at it's best.

Have a great Summer everyone!

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