Sweet and Spicy Thai Wing Sauce

From Cook's Country | October/November 2013

Why this recipe works:

To keep our baked wings crispy we didn't want to weigh them down with heavy sauces. Instead, we kept the sauces light-bodied yet assertive. And they're easy to make, too.

To keep our baked wings crispy we didn't want to weigh them down with heavy sauces. Instead, we kept the sauces light-bodied yet assertive. And they're easy to make, too.

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Makes about 3/4 cup

Ingredients

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