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Test Kitchen Approved

Hot Wing Chile Glaze

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

    Our Smoked Sweet Paprika is made with sweet, Spanish red peppers dried over an oak fire to impart delicious, smoky flavor. This popular Spanish smo...

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  • Guajillo Chile Powder

    Our Guajillo Chile Powder is tangy & pleasantly sharp in flavor, making it the best guajillo chili powder to add to your soup, enchilada sauce ...

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  • Hatch Green Chile Powder

    Enjoy the popular flavor of authentic Hatch Green Chiles year-round with our Hatch Green Chile Powder. This hatch green chili seasoning is medium-h...

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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.