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Test Kitchen Approved

Hot Wing Chile Glaze

5.0 star rating 1 Review

Recipe By Joseph Garcia, Savory Spice


1 cup

Prep Time

5 Minutes

Cooking Time

12 Minutes

Recipe By Joseph Garcia, Savory Spice

A sweet, sticky sauce perfect for glazing crispy chicken wings. Make it as mild or spicy hot as you like!

Serving Suggestions

Use sauce to glaze 2 to 3 lbs. of cooked chicken wings.

Recipe Notes

Use Smoked Spanish Sweet Paprika for mild, Hatch Green Chile Powder for medium-hot, and Habanero Chile Powder for very hot wings. Adjust amount of chile powder used according to taste and heat tolerance.


1 1/2 Tbsp. corn starch

1/2 cup water, divided

1/2 cup white vinegar

3 Tbsp. granulated sugar

3 Tbsp. soy sauce

2 Tbsp. sherry

1 1/2 Tbsp. choice of chile powder:

Savory Spice ingredients in this recipe

  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Smoked Spanish Sweet Paprika

    This popular ground pimentón’s true Spanish name is Pimentón De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak...

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  • Guajillo Chile Powder

    In Mexico, this chile is second only to the ancho in common use. This guajillo chile powder has a tangy, pleasantly sharp taste with hints of berry...

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  • Hatch Green Chile Powder

    Enjoy the authentic flavor of Hatch Green Chiles year-round with our Hatch Green Chile Powder. Picked before ripening to red, the chiles are dehydr...

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  • Habanero Chile Powder

    These chiles are from the same family of peppers as the Scotch Bonnets and Jamaican hot peppers. Habaneros are one of the hottest varieties of pepp...

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Step 1: Combine ingredients

In a small bowl, dissolve corn starch in 1/4 cup water and set aside. In a small pot, bring vinegar, sugar, soy sauce, sherry, Minced Garlic, and choice of chile powder to a boil over medium-high heat, stirring frequently.

Step 2: Simmer

Reduce heat to low and simmer for 7 to 8 min. until reduced by one-third. Stir in corn starch slurry, return to a boil, and then reduce to a simmer for 2 to 3 min. until sauce reaches a sticky, glazy consistency.