Mango Habanero Sauce

Sweet, spicy, fruity mango sauce.  Good on wings and you can probably come up with a few other things; I've used a similar sauce on salmon and it was quite good.  The base recipe called for mango nectar and added sugar, but the closest I could find around here was a mango drink with a fair amount of sugar, so adjust based on what you can find.  You might also want to play around with the acid level by adding white vinegar or subtracting hot sauce.

4 C mango nectar (a blue can in the Hispanic section of the grocery).
1/2 C hot sauce, I like Frank's Red Hot
1/3 C butter
3 habaneros, or to taste
salt to taste if necessary
1 t liquid lecithin

Mix the mango drink with the habaneros (finely minced), and simmer to reduce.  Add the hot sauce and simmer a little more, then add the butter and lecithin.  Check the taste, the consistency, etc.

Dandan Sauce

A variation on the sauce for dandan mian, which just takes a little tweaking to produce a rich, spicy, tahini and soy sauce.

1 t freshly roasted and ground Sichuan pepper
4 T chile oil (preferably homemade, with chile flakes for more heat)
scant 6 T tahini or Chinese sesame paste
4 T soy sauce + to taste
4 T dark soy sauce
salt to taste

4 T ya cai
6-10 dried chiles 
4 T vegetable oil

Mix everything except the ya cai, dried chiles, and vegetable oil together in a bowl and stir well.  In a sauce pan or wok heat the oil and the dried chiles over high heat until the chiles blacken and the oil is smoking; toss in the ya cai and stir for a few seconds before killing the heat and adding the mixed sauce ingredients.  You'll want to taste it, and it may need some more salt and either some soy or water to thin out the sauce a little.

Honey Chipotle Sauce

This is a really basic sauce, but has just the right blend of heat, sweetness, and acid.

1/2 C vegetable oil
11 oz can of chipotles
1/2 C cider vinegar
6-8 cloves garlic
salt to taste
3 t cumin
1/4 C honey

Toss it all in the food processor and blend until smooth.  Adjust the seasoning if necessary.

Fish Fragrant Sauce

This is more of an outline than a real recipe as I was improvising a sauce from the recipe for Fish Fragrant Pork, but it'll give you an outline for how to make the wing sauce.

Ingredients:
1 T sugar
1 T Chinkiang vinegar
1-2 t soy sauce
2 1/2 t corn starch
1 T garlic, minced
1 T ginger, grated
2 green onions, finely sliced
splash of Shaoxing rice wine
4 T Sichuan pickled chiles, minced
6 T water
3/4 t Sichuan peppercorn, toasted and ground
2 T oil

Mix together the water, sugar, vinegar, soy sauce, and corn starch.  Heat the oil until almost smoking, then add the garlic, ginger, and pickled chiles.  Stir fry until fragrant.  Add in the sauce and everything other than the green onions.  Adjust for seasoning and thickness, then add in the green onion and stir before removing from heat.

Buffalo Wing Sauce

The original Buffalo style wing sauce.  There's not a whole lot to it, and the only real secret is using some lecithin to emulsify it so the hot sauce and butter don't separate.

1/2 C Frank's Red Hot
7 T butter, melted
1 t worchestershire sauce
1/4 t garlic powder
1 t liquid lecithin

Stir the lecithin into the melted butter, then add the rest and shake or blend together well.  You may have to re-warm this occasionally during service as it will tend to solidify.

If you want this hotter you can add ground habanero to it (I do this to my Red Hot anyway), or stir in a little pure capsaicin for real kick.

Sweet Chile Soy Sauce

This one is really, really easy:
Take some sweet chile sauce (I get it at the Asian market, but even Meijer carries it) and add some soy sauce.  If you want to be fancy and thicken it up a little, add some lecithin.

Parmesan Garlic Wing Sauce

I can't take full credit for this one as it's a slight adaptation of the one here, but it's quite good and shockingly similar to the sauce you'd get at bdubs.  This is one you could easily play with as well (more roasted garlic, more or less crushed red pepper, or maybe a little raw garlic).

4 cloves roasted garlic, crushed and minced into paste
1/2 C mayonnaise
5 t parmesan cheese, grated and finely minced
1 T white vinegar
1 t lemon juice
1/2 t salt
1/2 t crushed red pepper
1/4 t basil
1/4 t marjoram
1/4 t oregano
1/4 t thyme
ground black pepper
drizzle of the olive oil from roasting the garlic

Mix everything to combine and allow it to blend for at least two hours.

Toum, V2

Another take on the middle eastern garlic sauce; I wasn't happy with the meringue-like texture of the previous attempt at making toum, so this time I used straight lecithin instead of getting it from eggs.

4 T lemon juice
1 C oil, I used vegetable oil, but a mix of vegetable and olive might also work
7 cloves garlic
salt to taste
1 t lecithin
2 T cold water

Mix the lecithin into the oil.  Food processor the garlic with salt and 1 T lemon juice and 1 T water.  With the processor running, slowly drizzle some of the oil in, then alternate slowly adding oil and the combination of lemon juice and water.  If it still seems runny you can add more oil in, but the general rule is that you need 1 t of lecithin per cup of oil.

Thai Orange Curry Paste - Thai Curry Habanero Wings

I'm not sure if this is anything terribly authentic as far as Thai food goes, but it comes about from me attempting to clone the curry habanero wings from a local Thai restaurant (wing specifics to follow).

2T chopped lemongrass
1 t coriander powder
2 t sugar
3 cm ginger, peeled and sliced
4-5 cloves garlic
salt to taste
3/4 t fish sauce
2 shallots, chopped
zest of one orange
juice of a quarter orange
10-12 red chiles, either fresh, or dried and soaked in water
vegetable oil to process to consistency (typically 2-3 t)

Processor everything together into a smooth paste, and taste.

To turn this in to a wing sauce, heat a splash of oil in a pan or wok, and saute the curry paste until fragrant. Add a can of coconut milk, chopped habaneros to taste, and cook down until thickened. Toward the end of cooking add 1-2 t sugar and salt to taste.