Gunshot Baked Chicken Wings (Makes about 60)

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all the wings.


Gunshot Buffalo sauce:

1 tablespoon unsalted butter, melted

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/4 cup Gunshot® Sauce Hot & Spicy Recipe

Gunshot Garlic glaze:

1/4 cup honey

1/4 cup Gunshot® Sauce Original Recipe

3 large garlic cloves, crushed

2 Tbsp Gunshot® Sauce Original Recipe


5 pounds chicken wings, tips removed, drumettes and flats separated

2 tablespoons vegetable oil

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper


For Gunshot Buffalo Sauce:

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in Gunshot® Sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

For Gunshot Garlic glaze:

Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/2 cup, 7–8 minutes. Strain into a medium bowl and add remaining 2 Tbsp of Gunshot® Sauce. Let sit for 15 minutes to thicken slightly. DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.

For wings:

Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to Gunshot Garlic glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Gunshot Buffalo sauce. Serve immediately (no need to bake).

Gunshot Gourmet Sliders (

Makes about 8 sliders)


1 lb ground beef

1/4 c Gunshot® Sauce

8 Small buns, slider size

1 Tbsp sun-dried tomatoes, chopped (optional)

2 Tbsp feta cheese crumbles (optional)

1 Large olive (green or black), chopped fine (optional)


Mix in Gunshot® Sauce with ground beef thoroughly and let sit in the refrigerator for one hour. This will allow the ground beef to marinate in the Gunshot® Sauce a little. Mix in the remaining ingredients, form into eight small burger patties and cook/grill to your liking. Place sliders on buns (toasted if you like) and top with Gunshot Mayonnaise, tomato, onion, or your other favorite burger toppers.

GUNSHOT Hummus dip

10 oz Hummus (plain)

2 oz GUNSHOT® Sauce

1. In a medium bowl, mix together hummus and GUNSHOT® Sauce until well blended.

GUNSHOT Chip/Veggie Dip

6 oz Sour Cream

4 oz Cream Cheese (softened)

6 Tbsp GUNSHOT® Sauce

1. Make sure cream cheese is very soft (speed up the softening with a microwave if you'd like). In a medium bowl, mix together sour cream and cream cheese until well blended.

2. Mix in GUNSHOT® Sauce until smooth.

3. Return to fridge for an hour.