Staff Supper: Asian-Style Buffalo Wings with Taucu Hot Sauce & Creamy Rice-infused Ranch
Made an event special menu featuring these wings. It was a Shanghai collaboration so did a menu following this theme.
A fun spin on a classic—Buffalo wings, but with an Asian twist that packed bold flavor and silky depth. Instead of the usual hot sauce and butter combo, I mixed in Taucu—Chinese fermented soy bean paste. It added a deep, savory umami punch that gave the wings complexity without losing that iconic tang and heat.
The wings were tossed in this glossy, spicy-savory glaze, slightly sticky with just enough chili kick to wake up your taste buds. The Taucu rounded everything out with a fermented depth that made them totally addictive.
To cool things down, I served a house-made ranch—but not your usual version. I infused milk with sticky rice, then mixed the infused milk with cream cheese, vinegar, salt and white pepper. The result was creamy, mellow, and had a nice fragrance coming from the rice, making the perfect dip to balance the wings.
Crispy, saucy, creamy, and a little unexpected—this East-meets-West wing night hit all the right notes.
