Blue Heat Wing Sauce
Get ready to experience the crazy fusion of flavors in our Blue Heat Wing Sauce! This is a Weirdly Crafty blend of Frank’s Red Hot, creamy bleu cheese dressing, and a fiery touch of Sriracha and Gochujang. It’s SO GOOD! Its absolutely perfect for wings, burgers, or your (new) favorite dip!
Do not forget to check out my Chefs Tips section below!
Unleash a crazy fusion of flavors with our Blue Heat Wing Sauce!
It’s a totally unique creation inspired by the legendary chef Columbus Marshall Grady of Abigail’s in Waterloo, NY. This remarkable sauce, showcased in the documentary “The Great Chicken Wing Hunt“, was meticulously decoded from a fleeting moment on screen by the keen eyes at secret-sauce.net.
Blending the boldness of Frank’s Red Hot with creamy bleu cheese, Sriracha, and Gochujang, this sauce brings heat and depth to your… EVERYTHING.
You can be dressing wings or supercharging (I truly mean that one!) burgers. Get prepared for a culinary journey that won the title of “Best Wing Sauce”!
If you have some time, you should watch the documentary. Its awesome: The Great Chicken Wing Hunt
If you want to skip ahead, you can just Jump to Recipe
Why this works
- Starting with the Spiciness: The kick comes from a trio – Frank’s Red Hot, Sriracha, and Gochujang. In our Blue Heat Sauce, each ingredient cranks up the heat in its own electrifying way! It’s not just a single-note spice
- Next up, the Creamy factor: Bleu cheese dressing cools down the fire with its smooth, tangy flavor. It also adds our creamy richness.
- Adding Depth with Umami: Gochujang adds a truly amazing umami kick that’s just what the (wing) doctor ordered! And when you add in some garlic, it brings an interesting savory flavor that just works its way into the sauce
- Bringing in a Fresh Crunch: Celery and your choice of pepper add a refreshing bite that contrasts beautifully with the heat and richness.
- Adjustable Heat: The absolute best part of this sauce is in its total flexibility. Play with the amounts of Sriracha, Gochujang, and your choice of pepper to find your perfect spice level.
- A Blend of Cultures: This sauce is where American favorites meet Asian essentials, mixing traditional hot sauce and bleu cheese with the boldness of Sriracha and Gochujang..
I have such a soft spot for fusion food. This is one of my favorite articles about just that!! These Asian fusion cuisines tell an American story
Step 1: Prep and Blend
- Prep the Ingredients: Mince the fresh garlic (if using), dice the celery, and chop your chosen pepper based on heat preference.
- Blend the Base: In a blender, combine Frank’s Red Hot Sauce, Bleu Cheese Dressing, Sriracha, and Gochujang. Blend until smooth.
Step 2: Add and Blend Aromatics
- Add Aromatics: Add the diced celery, minced garlic (or garlic powder), and diced pepper to the blender. For a stronger garlic flavor, briefly sauté fresh garlic in oil before adding.
- Blend to Desired Consistency: Pulse the blender to incorporate the ingredients to your desired texture. Blend longer for a smoother sauce or less for a chunkier texture.
This is such a great article about some tips and tricks for using a blender: Kitchen Blender Uses and Tips
Step 3: Finish and Store
- Simmer (Optional) and Cool: Pour the sauce into a saucepan and simmer over low heat for about 10 minutes to meld flavors. Let cool to room temperature.
- Store: Use immediately or store in an airtight container in the refrigerator for up to a week.
Remember, you can skip ahead Jump to Recipe
Chefs tips
- Start with Quality Ingredients: The better your ingredients = the better your sauce will taste. It really is that simple, nothing beats fresh herbs and quality produce
Adjust to Your Taste: Don’t be afraid to play with the recipe. Love garlic? Add a bit more. Want it spicier? Throw in an extra dash of Sriracha or Gochujang. Honestly, the best part about cooking? You get to make it totally your own!
- Simmer for Flavor: If you’ve got the time, let the sauce simmer on low heat after blending. Just let the sauce simmer for a while—it totally amps up the flavors – big time!
- Cool Before Storing: Let the sauce cool to room temperature before you pop it in the fridge. It will stay fresh and flavorful for a lot longer!”
- Get Creative with Use: Beyond wings, try this sauce on a burger, in a wrap, or even as a crazy salad dressing. It’s super versatile!
- Make It Ahead: This sauce keeps well, so feel free to make it ahead of time. Having it ready to go is a lifesaver for quick meals or unexpected guests.
Remember, the best dishes come from having fun and experimenting in the kitchen. So, grab these tips and start playing chef with your Blue Heat Wing Sauce!
Faq’s
Absolutely! To adjust the heat, you can play with the amounts of Sriracha, Gochujang, and the type of pepper you use. Add more for a hotter taste, or use less for a milder sauce. Want more choices? Check this out: Hot Sauces!
Not necessarily. But let it simmer, and you’ll seeᅳthe flavors just get deeper, and deeper, and deeper!! However, if you’re short on time, feel free to skip this step.
Once made, you can store the sauce in the fridge, in an airtight container, and it stays fresh for up to a week.
Certainly! Feel free to swap in your favorite hot sauce. Just keep in mind, this might slightly change the flavor profile.
No worries at all. If you don’t have a blender, simply whisk the ingredients well. For a smoother texture, ensure you finely mince the garlic and pepper. Here are some great ideas for Blender Alternatives
Yes, it freezes really well. Just be sure to thaw it in the fridge overnight when you’re ready to use it again.
Besides wings, it’s fantastic on burgers, tacos, or even as a crazy salad dressing.
Equipment Needed
- Blender or Food Processor: Essential for blending the hot sauce, bleu cheese dressing, Sriracha, and Gochujang into a smooth, cohesive base. If you prefer a chunkier texture, pulsing briefly will do the trick.
- Knife and Cutting Board: Needed for dicing the celery and your choice of pepper into small pieces. Got fresh garlic? You’re going to want these tools to mince it—it’s worth the effort!
- Skillet (Optional): If you decide to sauté the garlic (because honestly, who doesn’t love that mellow, rich aroma?), grab a small skillet, a splash of oil, and you’re good to go.
- Measuring Cups and Spoons: Now we all want to get those measurements just right—right? Because surprises are fun, but not when it comes to too much salt! There is no salt in this one, but you get the point!
- Saucepan (Optional): If you opt to simmer the sauce for deeper flavors, a small to medium saucepan is necessary.
- Spatula or Wooden Spoon: Ya gotta use something right? How else are you going to keep that sauce moving while it simmers—even heat, no sticking, we like no sticking!
- Airtight Container for Storage: To store any leftover sauce in the refrigerator or if you plan to make it ahead of time. Glass jars or plastic containers with tight lids work great.
Blue Heat Wing Sauce
Ingredients
- 1 cup Frank’s Red Hot Sauce
- 1/2 cup prepared Bleu Cheese Dressing
- 2 stalks of celery, diced
- 3 tbsp Sriracha
- 2 tbsp Korean Gochujang
- 1 tbsp dried Garlic Powder (or 3 cloves fresh garlic, minced)
- 1 small pepper of your choice (based on heat preference), diced
Instructions
- If using fresh garlic, peel and mince it. Dice the celery and your chosen pepper into small pieces.
- In a blender, combine the Frank’s Red Hot Sauce, Bleu Cheese Dressing, Sriracha, and Gochujang. Blend until the mixture is smooth.
- Add the diced celery, minced garlic (or garlic powder), and diced pepper to the blender. If you used fresh garlic and want a more pronounced garlic flavor, consider sautéing it briefly in a bit of oil before adding.
- Pulse the blender until the added ingredients are well incorporated and the sauce reaches your desired consistency. For a completely smooth sauce, blend longer. For a bit of texture, blend briefly.
- Give the sauce a taste. Adjust the seasoning, if necessary. If it’s too thick, you can thin it out with a bit of water or vinegar.
- For a more melded flavor, pour the sauce into a saucepan and simmer it over low heat for about 10 minutes. This step is optional but can help the flavors combine more fully.
- Let the sauce cool to room temperature. It’s now ready to be used as a marinade for wings or as a dipping sauce.
- If not using immediately, store the sauce in an airtight container in the refrigerator. It should keep well for up to a week.