Sparky’s Wing and Dippin’ Sauce
Sparky’s Wing and Dippin’ Sauce is the perfect Dippin’ Sauce for chicken, beef, pork, or any of your favorite foods. Try it on wings, ribs, rotisserie chicken, brisket, pulled pork, eggs, veggies, and baked beans. Use it as a marinade, Dippin’ Sauce, or added ingredient to your favorite side dish, there are dozens of uses.
Makes approx. 10-dozen wings
The Story Behind Sparky’s Wing Sauce
This recipe is on 2 pieces of paper locked away in an OOMPAH Blueberry mold somewhere in Wankaland. We went into business in January of 2011 & I was making it on my kitchen stove. I literally gave samples to customers in 8 oz jelly jars with no label. We had a couple places that really wanted to get the product. From January 1 to March 17 of 2011 I formed a corporation, designed a label, hired a label maker, signed a nondisclosure contract with a bottling company, had a nutrition company analyze my product, did some more legal work, and had 7 companies
Ingredients: Cayenne Peppers, Vinegar, Corn Syrup, Sugar, Soybean Oil, Water, Salt, Modified Food Starch, Mono Diglycerides, Soy Lecithin, Natural and Artificial Flavors, Beta Carotene, Xanthan Gum.
Refrigerate After Opening
Recipe
Slow-Roasted Sparky’s Glazed Wings
This method uses a low-and-slow approach followed by a high-heat finish to ensure the chicken is tender while the sauce forms a thick, savory lacquer.
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 3–4 people
Ingredients
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- Main: 3 lbs chicken wings (flats and drums separated)
- Sauce: 1 cup Sparky’s Wing & Dippin’ Sauce
- Dry Rub:
- 1 tbsp cornstarch (for a light, crispy texture)
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- Optional Garnish: Freshly cracked black pepper or chopped parsley
- For Dipping: Celery sticks and ranch dressing
Instructions
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- Dry and Season: Pat the wings thoroughly dry with paper towels. In a large bowl, whisk together the cornstarch, onion powder, paprika, and salt. Toss the wings in the mixture until lightly coated.
- The Slow Bake: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a wire rack. Arrange the wings in a single layer and bake for 30 minutes. This renders out the fat and keeps the meat juicy.
- The Crisp: Increase the oven temperature to 425°F (220°C). Continue baking for another 15 minutes until the skin becomes golden and crisp.
- Toss and Coat: Transfer the hot wings to a large metal bowl. Pour ¾ cup of Sparky’s Wing & Dippin’ Sauce over them and toss until every wing is fully submerged in the sauce.
- Set the Glaze: Return the coated wings to the oven for a final 3–5 minutes. This “bakes in” the sauce, creating a sticky, professional-grade glaze that won’t slide off the wing.
- Serve: Remove from the oven and drizzle the remaining ¼ cup of fresh sauce over the top for a bright, tangy finish. Serve immediately with cold celery and dip.
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Professional Applications
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- Bulk Preparation: For large events, these wings hold their texture well in a warming tray if the glaze is properly set in the oven during step 5.
- Alternative Uses: This sauce also performs exceptionally well as a base for a “Spicy BBQ” pizza or as a marinade for grilled pork chops.
Derek –
The best stuff on the planet! I use it everyday on my eggs.