Quote:The garlic sriracha is genius in it's simplicity, but you better like 'em hot, if you know what I mean.

• Once the wings are about ready for the sauce, saute / roast some garlic in butter in a sauce pan on low heat. For one, it makes the place smell great but I think it adds a little something to the sriracha.
• Once the garlic has achieved the mythical "golden brown" status, double check your heat to be on low and add the sriracha. It's important to keep the heat low, because if you get to around 250° F the sugars in the sriracha may burn and spoil the taste. You really just want the sauce to get heated while you are mixing in the butter and garlic.
• Put the wings in a mixing bowl and pour the sauce over the top. toss as desired. If you don't like it spicy, go easy with how much sauce you add. You can always add more later.

I also have a barbecue sauce one, but that's essentially just mustard based barbecue sauce. I like it though.