Wingstop-Style Chicken Tender Dips

Wingstop-level sauces, made at home.

20 minutes prep

15 minutes cook

Serves 2

Nell Carter
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Ingredients

  • 8-10chicken tenders (shallow- fried, baked or air-fryed)
    • Gochujang:
  • 1 tbspgochujang
  • 1 tbspsoy sauce
  • 1 tspsesame oil
  • 1 tsprice vinegar or lime juice
  • 1small grated garlic clove
  • 1 tspsesame seeds
  • 1 tbspfinely chopped spring onions (green part only)
    • Hot Honey Ranch
  • 100gmayo
  • 2 tbspsour cream
  • 1 tbspbuttermilk (or milk + lemon)
  • 1–2 tsphot sauce (Frank’s or similar)
  • 2 tbsphoney
  • 1 tspgarlic powder
  • ½ tsponion powder
  • 1 tbspchopped dill + chives
  • 1 tspchilli flakes
  • salt & pepper, to taste
    • Creamy Caesar:
  • 100gmayo
  • 2anchovy fillets, finely chopped
  • 1garlic clove, minced
  • 1 tbspfinely grated Parmesan
  • 1 tspDijon mustard
  • 1 tspWorcestershire sauce
  • ½lemon, juiced
  • black pepper


Crispy air fryer tenders with a trio of dips — hot honey ranch, creamy caesar, and sticky gochujang.

Method

  • For each sauce, add all ingredients to a jar with tightly fitting lid - mason jars are best.
  • Shake vigorously until the ingredients have emulsified into a thick sauce. If too thick, loosen with a little water until to achieve the desired consistency, then season to taste.

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