This is the most potent of the trinity of wing sauces—my favorite and the newest member of our wing-flavor family, bringing in the era of Button Mash.
2–4 SERVINGS
3 tablespoons sugar
¼ cup light soy sauce
2 tablespoons chili garlic sauce
¼ cup tamarind paste
1 cup rice vinegar
¼ cup minced ginger
2 tablespoons honey
2 tablespoons ground black pepper
¼ cup lemon juice
Tapioca starch to thicken or cornstarch if tapioca starch isn’t available (optional)
Scallions, chopped, for garnish
Toasted white sesame seeds, for garnish
Pomegranate seeds (optional)
BALLS OUT
40–80 SERVINGS
3¾ cups sugar
5 cups light soy sauce
2½ cups chili garlic sauce
5 cups tamarind paste
5 quarts rice vinegar
5 cups minced ginger
2½ cups honey
2½ cups ground black pepper
5 cups lemon juice
Tapioca starch to thicken (optional)
1. In a pot, completely dissolve sugar in soy sauce over low heat. Mix in chili garlic sauce, tamarind paste, rice vinegar, ginger, honey, black pepper, and lemon juice.
2. Simmer over low heat to reduce, or add tapioca starch to thicken the sauce more quickly to your liking, but don’t use too much.
3. Remove from heat, and sauce dem wings up in a separate bowl with some sauce or brush ’em!
Plate and top with scallions and sesame and pomegranate seeds; serve with a side of Pickled Kohlrabi.