Quick Dipping Sauce for Chicken Wings

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Here’s my go-to dipping sauce for chicken wings, featuring a simple blend of hot sauce, butter, garlic, and a few secret ingredients that make it extra special.

This sauce recipe has become a staple at our game day gatherings. I usually make a double batch because it disappears so fast – and let’s be honest, there’s no such thing as too much wing sauce, right?

What Kind of Sour Cream Should I Use?

Regular full-fat sour cream will give you the richest, creamiest dipping sauce, but you’ve got options depending on your dietary needs. Regular, low-fat, or non-fat sour cream all work in this recipe – just keep in mind that the lower the fat content, the thinner and less creamy your sauce might be. If you’re avoiding dairy, there are several plant-based sour cream alternatives made from ingredients like cashews, coconut, or soy that can work well too. Just make sure whatever type you choose has a thick, creamy consistency similar to traditional sour cream, as this will help your sauce cling nicely to those wings.

Options for Substitutions

This sauce recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Sour cream: You’ve got lots of options here! Try Greek yogurt for a tangier, protein-rich alternative. Mayo works great too, or go dairy-free with vegan sour cream or even mashed avocado (though this will change the color).
• Vinegar: The recipe already gives you plenty of vinegar options, but you can also use lemon juice or lime juice for a fresh citrus twist. Just start with half the amount since citrus can be stronger.
• Liquid sweetener: Besides agave or maple syrup, try honey, simple syrup, or even a pinch of regular sugar. If using granulated sugar, stir well until it dissolves.
• Granulated onion/garlic: Fresh minced garlic and onion work too – use about double the amount since fresh isn’t as concentrated. Just mince them super fine!
• Chives: No chives? Green onions (just the green parts) make a perfect substitute. You could also use finely chopped parsley or dill for a different but tasty twist.

Watch Out for These Mistakes While Making

The biggest challenge when making wing dipping sauce is getting the right consistency – adding too much vinegar at once can make the sauce too thin and sharp-tasting, so it’s best to add it gradually while tasting. If your sauce becomes too thin, you can thicken it by stirring in additional sour cream one tablespoon at a time until you reach your desired texture. Another common mistake is not letting the sauce rest in the refrigerator for at least 30 minutes before serving, as this resting time allows the flavors to meld together and the dried seasonings to fully hydrate. To keep your sauce fresh and prevent it from separating, store it in an airtight container and give it a quick stir before serving – it will stay good in the refrigerator for up to 3 days.

What to Serve With Wing Dipping Sauce?

While this creamy sauce is perfect for chicken wings, it’s super flexible and works great with lots of other foods too! Try serving it alongside a platter of fresh-cut veggies like carrots, celery, cucumber spears, and bell pepper strips for a classic wing-night spread. It also makes an excellent dip for potato wedges, sweet potato fries, or regular french fries – basically anything you’d normally dunk in ranch dressing. For game day or party spreads, I like setting this sauce out with both wings and veggies so people can mix and match as they please.

Storage Instructions

Keep Fresh: This tasty wing sauce will stay good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a good stir before using since the ingredients might separate a bit.

Make Ahead: You can whip up this sauce a day or two before your party or game day gathering. If you’re using fresh chives, you might want to add them just before serving to keep them looking fresh and green. The base sauce will stay perfectly creamy in the fridge until you need it.

Serve: Take the sauce out of the fridge about 15 minutes before serving to let it come closer to room temperature – this helps the flavors shine and makes it easier to dip. If it seems a bit thick after being chilled, just stir in a tiny splash of your chosen vinegar to thin it out.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 2-4 g
• Fat: 10-15 g
• Carbohydrates: 15-20 g

Ingredients

• 1/2 cup sour cream (choose low-fat or dairy-free if desired)
• 4 teaspoons vinegar (select from apple cider, white, white wine, white balsamic, or rice vinegar)
• 1 teaspoon agave syrup, maple syrup, or another liquid sweetener
• 1/4 teaspoon granulated onion (or 1/8 teaspoon onion powder)
• 1/4 teaspoon granulated garlic (or 1/8 teaspoon garlic powder)
• 1/8 teaspoon salt
• Two pinches finely ground black pepper
• 1 generous tablespoon finely chopped chives

Step 1: Combine Ingredients in a Mixing Bowl

Begin by placing the sour cream, vinegar, agave, onion and garlic granules, salt, and pepper into a small mixing bowl.

This will form the base of your sauce.

Step 2: Whisk Until Smooth

Using a wire whisk or a fork, stir the ingredients together thoroughly until the sauce achieves a smooth consistency.

Make sure there are no lumps and everything is well blended.

Step 3: Add Chopped Chives

Gently stir in the chopped chives to incorporate them evenly throughout the sauce.

The chives will add a fresh and mild onion-like flavor, enhancing the taste of your sauce.

Step 4: Adjust to Taste

Taste the sauce and adjust the flavors to your preference.

If you want it a bit saltier, add a couple of pinches of salt.

For more sweetness, stir in ¼ teaspoon or more of agave.

If you prefer a tangier flavor, add another ¼ teaspoon or more of vinegar.

Mix well after each addition.

Step 5: Store and Refrigerate

Transfer the sauce to a sealed container and refrigerate it.

This sauce should be refrigerated and will last at least one week.

Remember, the flavors will develop more as the sauce sits, making it even more delicious over time.

Enjoy your sauce and don’t forget to try it with my crispy, oven-baked, gluten-free chicken wings for a delicious pairing!