Wing CountryWhat’s in the bottle

A mayonnaise-based barbecue sauce, thin, pale and sharp. Typical ingredients are vinegar, lemon juice, salt, pepper, cayenne pepper and horseradish stirred into

A thick white dip of blue cheese with mayonnaise and buttermilk, sour cream or yogurt, plus milk, vinegar, onion powder and garlic powder.

Cayenne pepper hot sauce cut with melted butter. Two things, warmed together and held warm, poured over fried wings in a metal bowl and shaken.

A reddish-orange Louisiana pepper sauce made by Baumer Foods since 1923: aged red cayenne peppers, distilled vinegar, salt. Three ingredients on the 6 fl oz bot

A thin orange cayenne pepper sauce: aged cayenne red peppers, distilled vinegar, water, salt, garlic powder, in that order on the label. McCormick & Company mak

A pale, garlicky wing coating with parmesan in it. Two versions share the name: a creamy emulsified sauce built on oil and egg yolk with parmesan powder, sold b

A thick sweet red sauce: corn syrup or sugar, vinegar, tomato, honey, smoke flavour and spices. Sticky enough to hold on a wing without butter, sweet enough to

Honey with chillies in it. Sweet first, then a heat that builds slowly — the flavour writers describe as "sweet-first" with a "slow-building heat".

A wet marinade, or a dry rub, built on allspice and Scotch bonnet peppers — both native to Jamaica and grown there by the Taíno.

A dry blend of granulated lemon zest and cracked black peppercorns. The zest is mashed into the pepper so citrus oil soaks in, then the mix is baked and dried.

A wing that has been through something wet and then through lemon pepper.

A sweet-then-hot wing sauce: mango purée and corn syrup in front, habanero and cayenne behind. Orange, thick, and built to be tossed.

A dry mix of salt, paprika, sugar and spices, patted onto meat before it cooks and shaken over it again after.

A red-brown condiment poured over fried chicken and wings on Chicago's South and West Sides. Recipes vary a great deal; many versions combine ketchup, barbecue

A carryout condiment of Washington, D.C.: red-orange, thick, poured over fried chicken wings, french fries, fried jumbo shrimp and fried rice.

A cayenne paste, spooned onto fried chicken the moment it leaves the fryer.

A blend of eighteen herbs and spices built on celery salt — salt and celery seed — with red pepper, black pepper and paprika.

A savoury creamy dressing of buttermilk, salt, garlic, onion, black pepper and herbs — commonly chives, parsley and dill — mixed into mayonnaise or another oil

A brown glaze of soy sauce, sugar and garlic, brushed onto fried chicken after the fryer. Sweet and savoury rather than hot; often heavily garlicky.

A clear, thickened red sauce of chillies, rice wine vinegar and sugar, often with garlic and sometimes fish sauce. Red chilli peppers — Fresno, Thai or red jala

Soy sauce, mirin or sake, and sugar, boiled down to a glaze. The Japanese name for it is tare (タレ).

A sweet and spicy glaze built on gochujang — a fermented Korean paste of red chili powder, glutinous rice, fermented soybean powder, barley malt powder and salt