This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
This one took a while to land on. It’s not a single recipe but something I pieced together from a few different sources over time. One worth mentioning is Kari from Southern Bytes, whose recipe was part of the foundation. My version drops the bacon and leans a bit harder into the chipotle.
On the menu we called it American Style Chipotle Sauce. It’s smoky, a little sweet, with a decent kick from the chipotle. Good on wings, great on the loaded fries.
Ingredients
- 800 grams tomato sauce
- 70 grams tomato paste
- 190 grams chipotle pepper in adobo
- 250 grams apple cider vinegar
- 125 grams white vinegar
- 200 grams brown onion, diced
- 60 grams lemon juice
- 20 grams Worcestershire sauce
- 10 grams hot sauce
- 190 grams brown sugar
- 2 grams chipotle powder
- 5 grams mustard powder
- Salt and pepper to taste
Directions
- Add the chipotle peppers, onion and tomato paste to a blender and blend until smooth.
- Blend the tomato sauce until smooth in a separate jug.
- Heat a little oil in a pan over medium heat, add the chipotle blend and cook for 3 to 4 minutes, stirring regularly.
- Add the tomato blend and stir through.
- Add all remaining ingredients and stir to combine.
- Bring to a simmer and cook for at least 30 minutes until reduced and slightly thickened.
- Taste and adjust salt and pepper.
- Bottle, date and store in the fridge.
Toss your wings straight from the fryer into a bowl and pour this over while they’re still hot. The smokiness from the chipotle holds up well against a hot crispy wing.