It stays with the wing.
A glossy pepper-and-vinegar base coats evenly while remaining light enough for repeated bites.
Dragon Alley™ – Sichuan Pepper Wing Sauce
$8.00
15 fl oz Squeeze Bottle
Dragon Alley™ is inspired by the bold street food of Sichuan. Fermented red peppers, toasted Sichuan peppercorns, garlic, ginger, black vinegar, soy sauce, and roasted chilies create a wing sauce with citrusy numbing spice, savory umami, and lingering heat.
Sichuan Street-Food Fire
Dragon Alley™
Sichuan Pepper Wing Sauce
Chili heat, black vinegar, and the unmistakable Sichuan tingle.
Dragon Alley™ combines fermented red peppers, roasted red bell pepper, Chinese black vinegar, rice vinegar, soy sauce, garlic, ginger, sesame oil, toasted Sichuan peppercorns, and roasted chili flakes. The sauce delivers savory umami, citrusy numbing spice, and a long chili finish.
Hot · 7 / 10
Smooth · Glossy
Red Pepper Ferment
Built for Wings & Beyond
Why It Works on Wings
Cling, contrast, and the finish that brings you back.
Crisp meets sauce.
Sugar rounds the dark vinegar and soy; ginger and rice vinegar keep the sauce from becoming dense.
The flavor survives the heat.
The signature numbing-citrus sensation arrives late and stays after the chili warmth.
The Wing Bite
Three moments from first crackle to final heat.
Black-vinegar tang, ginger, and roasted chili
Soy, garlic, fermented pepper, and sesame
Sichuan peppercorn tingle, white pepper, and lingering heat
DAMá Là Wing Experience
Not only hot—aromatic, savory, and electrically alive.
Sichuan peppercorn changes the rhythm of the bite. Black vinegar and soy establish depth, garlic and ginger create the aromatic center, sesame adds roundness, and roasted chili brings heat. The peppercorn’s tingling citrus character arrives on the finish, making the sauce memorable rather than simply hot.
Build the Wing Night
Cook it crisp. Sauce it with purpose.
Fried wings, grilled pork, or crisp cauliflower
Toss lightly; add extra sauce at the table
Use as a glaze during the final minutes when grilling, smoking, or roasting.
Serve extra sauce on the side for tenders, fries, sandwiches, vegetables, and game-day platters.
Beyond the Wing
One bottle. More than one night.
Use it as a glaze, sandwich sauce, finishing sauce, dip, or flavor base anywhere the profile makes sense.
DumplingsStir-fryGrilled porkNoodlesFried cauliflowerRice bowls
Signature Ingredients
The ingredients that define the bottle.
Sauce Profile
Know the lane before you toss.
HeatHot
7 / 10
7 / 10
ColorDeep Chili Red
TextureSmooth · Glossy
Best PreparationFried wings, grilled pork, or crisp cauliflower
Ingredients & Nutrition
Clear information for the wing table.
Ingredient Declaration
Fermented red peppers (red jalapeños, red bell peppers, garlic, water, salt), roasted red bell peppers, Chinese black vinegar, rice vinegar, soy sauce (soybeans, wheat, salt), garlic, ginger, cane sugar, sesame oil, Sichuan peppercorns, roasted red chili flakes, white pepper, kosher salt.
Contains Soy, Wheat, and Sesame.
Estimated Nutrition
Calories40
Fat1 g
Sodium260 mg
Carbohydrate8 g
Sugars5 g
Protein1 g
Estimated values per 2 tablespoon (30 g) serving
Wing sauce should make the whole plate better.
The I Got Weck’d™ wing-sauce collection is built for crisp wings first, then designed to keep working—as a glaze, dip, sandwich sauce, grilling sauce, or finishing sauce for chicken, pork, seafood, vegetables, and game-day food.
Explore the Wing Sauce Collection