HOT WINGS DIPPING SAUCE RECIPE RECIPES

Steps:

• Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

Steps:

• Apricot Sauce Dip :
• In a medium bowl, stir together
• one 12-ounce jar apricot preserves (1 cup),
• 2 tablespoons balsamic vinegar,
• 1 tablespoon soy sauce,
• and 1/4 teaspoon grated orange peel. Makes about 1 1/4 cups. (Great on grilled Salmon too!) If you like a pina colada dipclick here.
• Honey Mustard Sauce Dip:
• In a medium bowl, stir together
• 2/3 cup Dijon mustard,
• 1/4 cup sour cream,
• 1/4 cup honey,
• and 3/4 teaspoon Worcestershire. Makes about 1 1/4 cups.
• Buffalo Wing Sauce Dip
• 2 oz cream cheese, softened at room temperature
• 4 oz bottle blue cheese dressing
• 1/4 cup of bottle Frank’s hot sauce (or your favorite buffalo wing or hot sauce)
• 1/4 cup sharp cheddar cheese, shredded
• Microwave for around 1 minute for cheese to melt. Add more blue cheese if too thick and hot sauce.
• Classic Traditional Hot Sauce For Buffalo Wings
• 1 bottle hot sauce (Franks or another brand) 12 oz
• 1 stick of butter melted
• pinch of garlic powder, cayenne for more heat as needed)
• 2 teaspoons honey
• Mix the hot sauce melted butter, spices, and honey in a bowl. Pour over hot cooked wings
• Chili Lime Dipping Sauce
• 2 tablespoons of jalapeno pepper chopped finely
• 1 tablespoon chili sauce
• 1/2 cup lime juice
• 1/3 cup chicken stock
• 2 tablespoons fresh cilantro (coriander leaves)
• 2 cloves garlic
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Preparation:
• Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool. Serve warm.
• Ranch Dipping Sauce
• 3/4 cup plain yogurt
• 1/3 cup mayonnaise
• 1 (1 ounce) package ranch dressing mix
• 1 tablespoon chopped fresh parsley
• In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.
• Sun-dried Tomato Aïoli Dipping Sauce
• 1 1/2 cups light mayonnaise
• 1/3 cup firmly packed sun-dried tomatoes in oil, drained
• 1/4 cup milk
• 1 garlic clove
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week
• Herb Dipping Sauce
• 2 garlic cloves
• 1/4 cup fresh basil leaves, stems removed
• 2 teaspoons oregano
• 1 cup fresh chopped parsley
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup warm water
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds. Whisk in the rest of the ingredients.
• Teriyaki Dipping Sauce
• 1 1/2 cloves minced garlic
• 4 teaspoons oil
• 8 tablespoons sherry wine
• 8 tablespoons soy sauce
• 2 tablespoon toasted sesame sees
• 4 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch
• 4 tablespoons water
• In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, sesame seeds and red pepper flakes, mix well. Heat in a small sauce pan. In a small bowl mix cornstarch with cold water, add to hot mixture till thickens.
• Bleu Cheese Dipping Sauce
• 1 cup sour cream
• 1/2 cup heavy cream
• 16 ounces blue cheese
• 2 tsp hot red pepper sauce
• 1 tsp Worcestershire
• 1 tsp salt
• optional: 1 tablespoon celery
• Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes.
• Curry sauce
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley, or about 1 tablespoon dried
• 4 cloves garlic, finely minced
• 1 1/2 teaspoons curry powder, or to taste
• 3/4 cup heavy cream
• Salt, to taste
• In a saucepan, add the chicken broth, wine, parsley , garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in cream and add salt, to taste. Heat through. Dip wings in the sauce.
• Cajun Remoulade Sauce
• 2 cups mayonnaise
• 2 tablespoons ketsup
• 2 tablespoons creole mustard, cajun mustard or deli style mustard
• 1 tablespoon fresh chopped parsley
• 1 tablespoon cayenne pepper
• 1 tablespoon lemon juice (freshly squeezed)
• 2 teaspoons prepared horseradish or more if you like
• 2 garlic cloves
• 1/4 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 1/2 teaspoons paprika
• Mix all together using a hand-held blender, mixer, store in glass jar use for dipping chicken wings.
• Bourbon Dipping Sauce
• 1/3 cup Diced Red Onion
• 1/2 teaspoon Finely Diced Garlic
• 1/2 cup Water
• 1/2 cup Brown Sugar
• 1/3 cup Teriyaki Sauce
• 1/4 cup Soy Sauce
• 1/3 cup White Grape Juice or substitute 2 tablespoons grape jelly mixed with water to make 1/3 cup
• 1/2 cup Bourbon
• 1/2 teaspoon Tabasco Sauce
• Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 – 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.
• Pizza Dipping Sauce
• 1/8 teaspoon garlic powder
• 2 oz cream cream
• 1/8 teaspoon crushed red pepper, optional
• 1/2 c. canned or homemade pizza sauce
• 1/4 cup shredded provolone
• 1/4 cup Mozzarella cheese, shredded
• 1/4 cup Parmesan cheese
• Combine spices, cheeses. Add sauce. Microwave for 5 to 7 minutes.
• Salsa Cheese Dipping Sauce
• 1 16 oz package of sharp cheddar cheese
• 1 8 oz jar Picante sauce or salsa medium heat
• 1 tablespoon finely chopped black olives
• Microwave till cheese melts transfer to a crockpot on warm.
• Asian Peanut Butter Dipping Sauce
• 1/3 cup smooth peanut butter
• 1 garlic clove
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon cayenne, or to taste
• 1/3 cup water
• Salt and freshly ground black pepper to taste
• In a blender puree together peanut butter, garlic, lime juice, soy sauce, sugar, cayenne, water, salt, and pepper until mixture is smooth.
• Transfer sauce to a serving bowl.
• Makes about 1 cup.
• Greek sauce:
• 1/2 cup plain yogurt
• 1/2 cup chopped peeled cucumber
• 1/2 cup crumbled feta cheese
• 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
• 1 garlic clove, peeled
• Dash salt
• In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.
• Salsa Sauce:
• 3 tablespoons finely chopped onion
• 2 small cloves garlic, minced
• 3 large ripe tomatoes, peeled and seeds removed, chopped
• 2 hot chile peppers, Serrano or Jalapeno, finely chopped
• 2 to 3 tablespoons minced cilantro
• 1 1/2 to 2 tablespoons lime juice
• salt and pepper
• Rinse off in a strainer chopped onion and garlic with hot water pat dry. Place all other ingredients in a bowl or a food processor and pulse a few time and mix together. Serve with chicken wings.
• Creamy Parmesan Dipping Sauce
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup buttermilk
• 1 1/2 teaspoons minced garlic
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon lemon juice
• Whisk all together in a bowl. Lasts around a week in the refrigerator.
• Caesar Sauce
• 2 egg yolk
• 2 tablespoons Dijon mustard
• 6 to 8 anchovy fillets, minced
• 2 tablespoons chopped garlic
• 4 tablespoons balsamic vinegar
• 3 teaspoons lemon
• dash of Worcestershire sauce
• 2 cups olive oil
• 1 tablespoon warm water
• 1 cup parmesan
• Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and Worcestershire sauce into a bowl.
• Mix with whisk or hand held blender.
• Slowly add olive oil to uniformly blend together
• If dressing gets too thick, add warm water and then continue until all the oil is added.
• Add parmesan and still till evenly blended
• Makes 1 1/2 cups
• Alfredo
• 1/2 cup parmesan cheese grated
• 1 cup heavy cream
• 2 tablespoon butter
• 1/4 teaspoon garlic powder
• 1/2 teaspoon minced garlic
• white pepper to taste
• 1/2 cup chicken broth
• In a medium saucepan add broth, butter garlic, pepper, bring to a boil. Add heavy cream, cook till thickens and creamy. Stir in cheese.
• For the wings recipes 24 Tasty Wing Recipes