Quaker Steak and Lube Wing Sauce Recipe (Sweet & Spicy)

Arianna Foster
Published by Arianna Foster
Last Updated On: December 4, 2023

Quaker Steak and Lube is a restaurant chain known for its chicken wings and sauce. Their sauce is thick and sticky and clings to the chicken wings well.

The sauce's flavor is a balance of sweet and spicy, with a hint of smokiness.

After trying for years, I finally found a great homemade copycat of the restaurant's wings. You'll love this recipe if you're a fan of Quaker Steak and Lube chicken wings.

Quick Summary

  • The Shrimp and Steak Teriyaki Noodles recipe is a quick and easy dinner option, perfect for weeknights.
  • The dish combines shrimp and steak with noodles, coated in a savory teriyaki sauce.
  • The recipe is versatile, allowing for the addition of various vegetables and the use of different types of noodles.

Quick Summary

  • Quaker Steak and Lube wing sauce recipe is a homemade copycat of the restaurant's famous sweet and spicy sauce.
  • The sauce is made from fresh cayenne pepper, vinegar, herbs, and spices, and is used to coat fried chicken wings.
  • The wings are typically served with sides like celery, bleu cheese dressing, or other accompaniments like sweet potatoes, baked beans, or onion rings.

Recipe Overview

A person mixing a bowl while looking at a tablet in a kitchen
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Number of Servings: 24


Hot Sauce
  • 1/2 tsp. of Kosher salt  
  • 1 1/4 lb. fresh cayenne pepper
  • 1 cup of distilled white vinegar
  • 1/4 tsp. of ground celery seeds
  • 1 tsp. of finely chopped fresh basil
  • 1 tsp. of finely chopped fresh oregano
  • 1/4 tsp. of freshly ground black pepper
  • 4 large garlic cloves, sliced in half and peeled


  • 4 oz. of butter
  • 2 tsp. of water
  • 2 tsp. of cornstarch
  • 1 cup of hot sauce created above
  • 1/2 cup of vegetable oil
  • 2 tsp. of brown sugar
  • 2 tsp. of garlic powder
  • 1 tsp. of Worcestershire sauce
  • 1 egg yolk of a large egg
  • 8-10 cups of vegetable oil or shortening
  • About 4 lb. (2 dozen) chicken wings, flats, and drumettes separated


A chef cooking in a kitchen and adding seasoning to a pan
  1. Heat oven to broil with rack six inches away from the broiler.
  2. Broil cayenne pepper on the broiler pan, regularly flipping until chilis begin to blacken and blister. This should take less than five minutes.
  3. Remove peppers and transfer them to a mixing bowl. Cover with plastic wrap and let cool for ten minutes.
  4. Remove stems and skin from the peppers but do not seed them.
  5. In a food processor, grind peppers, garlic, basil, oregano, celery seeds, salt, and ground black pepper. Slowly add vinegar for 2-3 minutes until the mixture is smooth.
  6. Strain slowly through a fine sieve or cheesecloth. Season to taste with salt.
  7. Refrigerate until use.
  8. To make the chicken wings, add hot sauce, oil, Worcestershire sauce, garlic powder, butter, and brown sugar to a small saucepan. Stir often and heat over medium-low heat until the mixture boils.
  9. Reduce heat and simmer for 5 minutes. When cooked, remove promptly from the heat, place in a large mixing bowl, and let cool for 10 minutes.
  10. Next, whisk cornstarch, water, and egg yolk in a small bowl. Add to the sauce.
  11. Fry wings in vegetable oil at 350 degrees Fahrenheit for 10-14 minutes until light brown.
  12. Remove chicken wings and drain on a baking rack. Then toss wings in the warm sauce and coat until completely covered.
  13. Plate and serve.

Recipe Notes

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  • If you don't want to fry the wings, you can cook wings in a preheated 400-degree Fahrenheit oven for 30-40 minutes.
  • This recipe makes enough Quaker Steak and Lube sauce for 24 chicken wings. If you're making a smaller batch of wings, you can halve the recipe.
  • You can make the sauce ahead of time and store it in the fridge for up to 2 weeks. Just warm the sauce and then coat the wings.

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Nutrition Facts

  • Calories: 56
  • Total Carbs: 12g
  • Protein: 0g
  • Fat: 0g
  • Fiber: 0g
  • Net Carbs: 0g

“Our motto is, ‘There’s always something happening at the Lube.’ It’s not your typical restaurant”
- John Ponczoch, SVP of Foodservice Operations

Things to Serve With Hot Wings

Fries on a plate

Traditionally, hot wings are served with celery and bleu cheese dressing [1]. This recipe for hot wings is no different.

The cool, crispness of the celery pairs well with the spicy wings. And the bleu cheese dressing helps to cool your palate in between bites.

If you're looking for something a little different to eat along with your hot wings, here are some other ideas:

  • Sweet Potatoes
  • Baked Beans
  • Stuffed Mini Peppers
  • Onion Rings
  • Avocado Fries
  • Fried Rice
  • Mac and Cheese
  • Cornbread
  • Macaroni Salad
  • Potato Salad
  • Pasta Salad
  • Cauliflower Salad
  • Coleslaw
  • Garlic Fries
  • Garden Salad
  • Vegetable Platter
  • Corn on the Cob
  • Oven-Roasted Veggies
  • Brussels Sprouts
  • Mashed Potatoes


Why Do You Add Butter to Wing Sauce?

You add butter to the wing sauce because the butter helps to give the sauce a smooth, rich, creamy texture [2]. It also helps balance the flavors and bind all ingredients together.

Can You Freeze the Hot Sauce?

Yes, you can freeze the hot sauce. Just transfer the hot sauce to an airtight container and store it in the freezer for up to 3 months.

Do You Put Sauce on Wings Before or After Frying?

You put the sauce on the wings after frying If you put the sauce on before frying, it will burn off in the fryer.

How Do You Make Your Wing Sauce Thicker?

To make your wing sauce thicker, you can add a little more cornstarch or flour to it. Just whisk the cornstarch or flour into the sauce until it reaches the desired consistency.

How Do You Make Your Wing Sauce Less Spicy?

To make your wing sauce less spicy, add fewer peppers to it or remove the seeds from the peppers. You can also add more butter to help balance out the heat.


  1. https://time.com/3957370/buffalo-wings/
  2. https://www.mashed.com/173815/the-secret-ingredient-you-should-be-adding-to-your-buffalo-sauce/
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About the author

Arianna Foster
Nutritionist/Editorial Director
Arianna Foster is the editorial director and senior reviewer at Carnivore Style. She loves sharing her passion for nutrition, diverse cooking techniques, and the many health benefits of a meat diet with readers.
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