30 Sauces You Need to Try: Some I’ve Made, Some I’ve Eaten

Buffalo may rule, but wings have become a global sandbox for fearless flavorists. Over the years, I’ve cooked, eaten, judged, and debated wings in every form — from chef-driven experiments to messy late-night bar baskets. Some flavors I’ve created myself, some I’ve tracked down in kitchens around the world, and a few are just so wild they deserve mention.

Not all of these sauces are perfect. Some are genius, some are gimmicks, and some belong only in the hands of the bold. But they all remind us of one thing: wings are still the ultimate playground for flavor.

Here are 30 wing sauces you need to try — some I’ve made, some I’ve eaten, and all worth talking about.

1. Cholula Tajín

That tangy kick from Cholula plus cumin and lime — Tex-Mex wings done right.

2. Green Indian Chutney

Bright, herbal, spicy. Mint, cilantro, and chili on wings = fireworks.

3. Thai PB & Spicy J

Peanut butter and jelly’s grown-up cousin. Creamy, nutty heat meets fruity jam spice.

4. Sambal Sin

Indonesian chili paste turned wing sauce. Punchy, garlicky, dangerous.

5. Sichuan Numbing Spice

That electric, tingly spice you don’t forget. The kind that makes your lips buzz.

6. Japanese Nagoya

Soy, sweet, and sesame with a street-food swagger.

7. Tandoori Spice

Earthy, fiery, yogurt-marinade vibes. Charred edges make it sing.

8. Harissa

North African chili paste, smoky and aromatic. A slow burn with depth.

9. Glazed Donut

Wings tossed in a sticky-sweet glaze that tastes like Krispy Kreme collided with fried chicken.

10. Gochujang

Korean chili paste brings sweet heat and funky depth. A modern classic.

11. Pickle Back +21

Boozy brine. Tangy, salty, spiked. Great with beer, dangerous without.

12. Birria Dry Rub (with Spicy Birria Dip)

The taco trend jumps to wings. Deep, beefy spice and a dunkable broth.

13. Prik Nam Pla

Thai fish sauce fire. Funky, salty, brilliant.

14. Coffee Dry Rub

Dark roast bitterness and spice. A slow-burner that grows on you.

15. NYC Street Cart

Halal-cart style spices, garlic yogurt drizzle. Iconic street food, winged.

16. Curry Mango

Sweet, tropical, curry warmth. A perfect marriage if executed right.

17. Maple Habanero

Sticky, fiery, balanced. The wing equivalent of sweet pain.

18. Blackberry & Burgundy BBQ

Fruity, rich, and wine-kissed. Fancy but worth the mess.

19. Strawberry Jalapeño BBQ

Berry sweetness collides with sharp jalapeño bite. Surprisingly good.

20. Lemon Pepper Ranch

When Atlanta’s lemon pepper craze meets Midwestern ranch loyalty.

21. Crab Rangoon

Creamy, garlicky filling vibes with crisp wing skin? Weird. But it works.

22. Singapore Chili

Sweet, garlicky, spicy — Singapore’s national chili crab sauce reimagined.

23. Garlic Alfredo

Rich, creamy, garlic-forward. Basically pasta sauce on a wing — and it slaps.

24. Maple Chipotle

Sweet smoke meets subtle heat. Breakfast-for-dinner wing energy.

25. Candied Jalapeño Bacon

Sticky, smoky, sweet, spicy — a four-way collision in the best way.

26. Pineapple Upside-Down Wing

Sweet pineapple glaze caramelized over crisp skin. Dessert meets drumstick.

27. Romano Buffalo

Classic Buffalo with an Italian twist — sharp Romano cheese adds punch.

28. Filipino Adobo Wings

Savory, tangy adobo marinade — vinegar, soy, garlic, nostalgia in one wing.

29. Indonesian Coconut Curry Wings

Lemongrass and ginger in coconut milk, fried to golden crisp — tropical heat,

wing style.

30. Cola Chicken Wings

Sweet, sticky glaze where cola reduces with soy or barbecue — a Hong Kong street food twist.

Final Word

Some of these sauces are mine, some are flavors I’ve chased down, and some are inspirations worth tinkering with in your own kitchen. Not every one of them belongs in the Wing Hall of Fame, but every single one proves why wings are the best blank canvas in food.

Don’t be afraid to try something new. You might just discover your new favorite wing flavor.