This is a mildly spicy, warm, and tangy wing sauce.
Ingredients
- 3 tablespoons fresh lime juice
- 3 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1½ tablespoons Vindaloo paste
- 1–2 tablespoons extra-virgin olive oil
- 2 teaspoons mild chili flakes (Korean gochugaru worked well)
- 2 teaspoons garlic, minced or grated
- 2 teaspoons onion, minced or grated
- 2 teaspoons fresh ginger, minced or grated
- 1 teaspoon cornstarch
- ½ teaspoon granulated garlic
- ½ teaspoon MSG
- salt, to taste
- water, to thin
Method
Whisk all ingredients together. Transfer to a small saucepan over medium heat. Cook until thickened and the oil begins to bubble at the edges, about 3–5 minutes. Add water a tablespoon at a time until the consistency coats a spoon but drizzles off.
Taste and adjust: more lime for acid, more maple for balance, more salt as needed.
To serve
Toss over freshly baked wings while still hot. Also good on chicken thighs.