Chicken Wing Dip Recipe
If our Chicken Wing Dip Recipe is not
the best on the planet - it's close!
Straight from the 1970s kitchen of a chicken wing joint in Rochester, New York (still there) - here is our wing dip that's easy and good!
We'll also tell you how to do the sweet version, which "Country Sweets" inspired back in the 0's - first in the States.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
1 cup hot sauce - we like Franks
1 cup Italian dressing, not low fat
1 stick butter
1 tablespoon soy sauce
Melt the butter and combine with the other ingredients, mixing very well.
Hold at room temperature, but use within 6 hours.
We use this as a dip for Chicken Wings and Breaded Chicken Fingers - way too good. Your guests will love it, especially with a cold one.
For the sweet version, simple go one to one with corn syrup - so you take the finished sauce and add an equal amount of corn syrup. Then evaluate for your taste - not sweet enough? Add instant dissolve sugar (most grocery stores have it with regular sugar), stir in enough to get it right. Too sweet - hit it a few more shots of hot sauce.
Want the atomic version of either style? Kick it up with cayenne pepper - right out of the box - just stir it in. Fasten seatbelts, and enjoy the ride!
Wing aficionados require celery sticks and blue cheese dressing to complete the experience - who are we to argue?
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