While I am a HUGE fan of Buffalo Wings, I’ve found that over time my taste for wings has evolved to favor sauces a little more multi-dimensional (and not scorchingly hot) in nature. The base for this sauce is a slight twist on Ming Tsai’s Black Pepper-Garlic Sauce, which he serves with a fabulous lobster dish at his restaurant “Blue Ginger”. Ever since I tried that amazing meal, I’ve been twisting his sauce to and fro to satisfy the requirements of a number of different culinary whims. I modify it to use as a wing sauce by adding an herbal note with fresh thyme, and of course, some blue cheese! The nam pla and blue cheese add a salty tang, the garlic, a pungent bite, the black pepper a mellow, slow burn, and the butter smooths it all just enough to let you enjoy the bold flavors without forcing you to reach for a fire extinguisher. <br />

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