Wingstop Atomic Sauce Recipe
Make wings unforgettable with this Wingstop Atomic Sauce Recipe, featuring hot sauce, cayenne, butter, garlic powder, and a tangy kick.
Equipment
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons.
- Heat-resistant bowl or jar for storage
- Whisk (optional but helpful)
Ingredients
- 1/2 cup Louisiana-style hot sauce Frank’s-style base works well
- 1/4 cup white vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon sugar optional, but helps balance the heat
Instructions
- Place a small saucepan over low heat. Add the butter and let it melt gently.
- Once melted, pour in the hot sauce and vinegar. Stir slowly to combine.
- Add the cayenne pepper, chili powder, garlic powder, smoked paprika, black pepper, salt, and sugar if using.
- Whisk or stir continuously until the sauce is fully blended and smooth.
- Let the sauce simmer gently for 5–7 minutes. Do not let it boil aggressively. You want the flavors to marry, not scorch.
- Remove from heat and let it cool slightly. Taste carefully and adjust seasoning if needed.
- Use immediately on wings or let cool completely and store in an airtight container in the refrigerator for up to one week.