So. Much. Garlic.
I recently ran into a problem. You see, Quaker Steak and Lube makes these golden garlic wings. And they are absolutely perfect. The thing is the Quaker Steak recently closed in Madison.
I wasn’t too worried. There was one in Janesville, I could always stop on my trips back from Chicago. No big deal. Until that one closed too.
Now the closest one is some 420 miles away in Council Bluffs, Iowa (There is one in Gary, Indiana… but it’s also in Gary, Indiana…)
So I took matters into my own hands. And while I can’t say that it’s an exact replica of their sauce, I’ll go as far to say that it’s even better.
That is, assuming you like garlic. These bad boys have enough garlic to kill vampires the world over.
This recipe primarily focuses on the sauce. So how you cook the wings is up to you. I cheated and used our new instant pot which let me cook the wings in like 15 minutes. But if you are looking for some traditional ways here are great instructions for either baking or frying your wings.
Time You Need
- For the wings: varies on the cooking method
- For the sauce: 10 minutes
What You Need
- 3 pounds of chicken wings
For the Sauce:
- 1/2 cup of butter
- 1 ½ cups of either Crystal hot sauce or the Aldi Burman’s brand (same thing)
- 2 whole heads of garlic (~18-20 cloves)
- Salt, to taste
- 1 tbsp vinegar
- 1 tsp soy sauce
- ¼ tsp fresh ground black pepper
- 2 tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp chili powder
- ¼ tsp cumin
- ~1 tsp olive oil
What You Do
- Add garlic cloves and olive oil to a food processor. Blend into a chunky paste.
- In a small saucepan over low heat, add butter, vinegar, soy sauce, cumin, cayenne, garlic powder, garlic paste, onion powder, chili powder, black pepper, salt, and hot sauce.
- Slowly stir until butter completely melts and everything is evenly mixed. Let simmer for about 10 minutes.
- In a bowl, add cooked chicken wings and sauce. Toss wings to coat and serve.