How do you get wing sauce to stick to wings?

Wings and sauce go hand in hand. There’s nothing quite as disappointing as wings that are under-sauced or have sauce that slides right off. The key to getting that sauce to stick is knowing what to do before, during, and after saucing your wings. With the right techniques, you can achieve maximum sauce adhesion and seriously flavorful wings every time.

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Why does wing sauce slide off?

There are a few reasons why wing sauce may not stick to the wings properly:

The wings are too greasy or oily. Excess oil can prevent the sauce from adhering.
The sauce is too thin. Thin sauce has a hard time clinging to the wings.
The wings were not dried properly before saucing. Moisture creates a barrier between the wings and sauce.

The wings were not cooked correctly. Undercooked wings tend to repel sauce.

By addressing these potential issues, you can vastly improve the sauce adhesion on your wings.

Prep the wings correctly

Proper prep is crucial for getting crisp wings that hold onto sauce. Here are some tips:

Pat the wings very dry with paper towels before cooking. Excess moisture will steam the wings rather than crisping them up.
Don’t overcrowd the wings. Give them plenty of space on the baking sheet so they crisp up rather than steam.
Season well. A salt and baking powder rub will help dry out the skin so it gets ultra crispy.

Cook the wings until truly crisp. Undercooked wings will not hold sauce well. Cook at 400°F for at least 40 minutes, flipping once.

Choose the right sauce

The consistency of the wing sauce matters. Thin, watery sauce will run right off the wings. For maximum stickage, go for a sauce with some body:

Look for reduced or thickened sauces. Sauces like Thai chili sauce or sweet chili sauce tend to be nicely thickened.

Make your own sauce and reduce it on the stovetop to thicken it up. Simmer sauces like buffalo, barbecue, etc to reduce excess moisture.
Thicken sauce with cornstarch, xanthan gum, or reduced tomato paste.
Go for sauces that have a built-in thickness, like hummus, Greek yogurt sauce, or creamy peanut sauce.

Properly sauce the wings

The saucing technique is also very important. Saucing wings the right way will get you maximum coverage and adhesion. Here’s how:

Toss the cooked wings in a bowl with the sauce. This ensures even coating. Use tongs to mix and flip.
Use a thick, gloopy sauce. Thin sauce will drip off the wings as you toss.

Let the sauced wings rest on a baking sheet or platter for 5-10 minutes. This helps the sauce set.
Sauce wings just before serving, rather than way in advance. The longer wings sit in sauce, the more it slides off.

Consider coating first

For extra insurance, you can coat the wings in something sticky before saucing. The coating provides another layer for sauce to adhere to. Some good options:

Honey or agave nectar
Lightly brushed or sprayed oil
Melted butter

Sticky glazes or syrups like maple, chili, or bourbon

Simply coat the cooked wings with one of these options first, then sauce as usual. The added layer helps the final sauce cling even better.

Re-sauce if needed

Don’t be afraid to re-sauce or double sauce your wings if needed. Even if the first sauce application doesn’t seem to stick perfectly, re-saucing provides a second chance for adhesion. Some options:

After tossing in one sauce, toss again in a second sauce or sauce mixture.
Re-toss or brush wings with extra sauce right before serving if they seem under-sauced.
Drizzle extra sauce over plated wings to reinforce sauce coverage.

Serve wings ASAP

For best results, serve the wings immediately after saucing. The longer they sit around, the more the sauce will slide off. Some tips:

If necessary, keep wings warm in a low oven after saucing to avoid sauce run-off.
If sauce does slide off, quickly re-toss wings in a bowl just before serving.

Serve wings on a platter lined with paper towels or napkins to absorb excess sauce drips.

Conclusion

Getting wing sauce to properly stick to the wings takes a little work, but the payoff of perfectly sauced wings is worth it. Follow these tips for success:

Dry wings thoroughly before cooking

Cook until very crisp
Use a thick, gloopy sauce
Toss wings in sauce to coat

Let sauced wings rest before serving
Consider a sticky coating before saucing
Re-sauce if needed

Serve immediately

With the right prep, sauce, and technique, you’ll end up with wings that are locked and loaded with flavor from edge to edge. Crispy wings that are dripping with sauce – finger lickin’ perfection!