CNYEats A Taste of Utica: Hot Sauce for Chicken Wings

by Joanne on January 31, 2010

The most enjoyable experience when making these Taste of Utica recipes, DSC_0355 is trying a recipe you would never think of making. 

After mixing up this sauce and serving it with chicken wings and meatless chicken (vegetarian substitute), there was a loud voice that emanated from our dining room declaring “I LOVE chicken wing night”.  That outburst was caused by a couple of things:  1.  We NEVER have chicken wings and, 2.  This recipe for sauce was outstanding!


On page 39 of our Taste of Utica cook book, the recipe for “Hot Sauce For Chicken Wings” has been posted by Ray Montana.  “If you like hot sauce for chicken wings, try this.”

Since only the sauce recipe is posted and not how to cook the wings (or meatless wings), I have offered my own version of Oven Baked Chicken wings using Ray’s sauce.


Hot Sauce For Chicken Wings by Ray Montana

    1/2 cup Louisiana hot sauce (I used Frank’s)

   1/3 cup melted butter (I used Promise Heart Healthy Margarine) 
    1 TBS brown sugar
    1 tsp Worcestershire sauce
    12 easy shakes of “Kick Ass” sauce (they sell this) *I couldn’t find this sauce and used this sauce instead:


Mother’s Mountain sauce has habanero peppers in it which is different from Frank’s in that Frank’s uses cayenne pepper.


Mix all the ingredients together in a bowl.

The following is how Apple Crumbles used this sauce to make a deliciously different meal (for us anyway).

Oven Baked Wings with Taste of Utica Wing Sauce (Serves 4)

  • 1 batch of the above wing sauce all mixed up and set aside.
  • 3  lbs chicken wings (or use 2 to 3 packages of Meatless chicken tenders) *I used 1 1/2 lb wings + 1 pkg. of the meatless chicken flavored substitute.
  • DSC_3301 
  • 1/4 cup bread crumbs
  • 1/2 tsp brown sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp dry mustard powder


Preheat oven to 375 deg. F.

Line a baking sheet with foil and lightly spray with non stick spray.

Add the bread crumbs, sugar, garlic, pepper, and mustard to a large plastic bag and shake it up to mix. 

Add the chicken wings to the bag and shake around (remember “Shake-n-Bake” ?? )

Place the wings on the prepared baking sheet   DSC_3302     and coat with the hot sauce.  *Do the same with the meatless substitute if using.


Place in the oven for 50 minutes – chicken wings, and 25 minutes meatless tenders.



If you want a quick dipping sauce because you forgot to buy blue cheese dip , mix  1/2 cup Greek Style Yogurt with 1/3 cup grated cheese (such as sharp cheddar). You can mix cheeses as well.  I mixed Romano Cheese with Extra sharp cheddar.  Add 1 TBS Honey Mustard or honey mustard salad dressing.   Mix it all up and serve with wings and celery sticks.  The sweetness of the honey mustard helped mute the heat of the wings/”wingless”. 

Next week:  Michigan Sauce.


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  • At 2010.01.31 18:06, Liz said:

    I am such a fan of buffalo sauce. Yum! Ryan, on the other hand, is a freak and doesn’t like it. Weirdo 😉 So I’m not sure I’ll be trying this, though it does look delicious. Is there anything better than Frank’s? I don’t think so.

    • At 2010.01.31 20:36, Joanne said:

      Liz: I’m not a huge fan of wing sauce but I like pepper hot foods. Because I was able to make this myself and control ingredients, that made a HUGE difference.

      • At 2010.08.27 17:42, Kenzie said:

        I found an awesome deep fryer to use for my chicken wings.. I wasn’t able to find the Frank’s hot sauce when I was in Oregon, but the Walmart where I’m from carries it. I think you can also buy it in cases online.. it makes for an Awesome hot sauce! Can’t wait to make these again, my husband was through the roof when he came home to homemade wings. Yum.
        Deep Fryers

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