Old goose sriracha wing sauce
This is a recipe that an unnamed chef came up with at the Goose Island Clybourn brewpub years and years ago. Chef Andrew Hroza shared it in a video that\'s long since left the internet. I just am archiving it here because it\'s so simple and easy to adjust for spice.
- 1 part Sriracha sauce (the kind with the rooster on it - Huy Fong)
- 1 part Mae Ploy sweet chili sauce
Combine your two ingredients in equal parts in a big bowl and mix well
Toss your wings, or any fried or cooked meat into the combined sauce to coat.
You can easily change and adjust the spice level on this simple recipe. Want more heat: add more sriracha. Want less heat? You get the idea.