Wingstop Has a Never-Before-Seen Sauce—and We Tried It First

Wingstop has always been known for releasing out-of-the-box chicken wing flavors. Between its fan-favorite Hot Honey Rub, sweet Hawaiian, and hot and bold Cajun, the chain’s wings go far beyond Buffalo and Garlic Parmesan.

Now, Wingstop is once again getting creative with its new sauce and releasing a flavor unlike anything you’ve ever tried before. On Jan. 13, Wingstop is bringing its Pacific Glaze sauce to restaurants nationwide.

Wingstop Launches New Pacific Glaze Flavor

The new offering is an Asian fusion sticky sauce inspired by Vietnamese sweet chili sauce, Korean red chili paste, and Chinese BBQ, giving it a rich, savory, sweet, and spicy flavor. The sticky glaze is made with a combination of hoisin, sweet chilis, and spicy chili sauce and topped with sesame seeds for an extra bit of crunchy texture in every bite.

Pacific Glaze is the first international Wingstop flavor to come to stateside restaurants. Wingstop developed the flavor in Thailand and tested it in the Singapore market first before testing it in the U.S. In market tests, Pacific Glaze outperformed the fan-favorite Hot Honey, which the chain officially added to the permanent menu after fans begged for the LTO to stick around.

However, just because it tested better than Hot Honey, doesn’t mean Pacific Glaze is staying on menus for long. The new flavor is available for a limited time only and can be added to Wingstop’s bone-in and boneless wings, chicken tenders, and chicken sandwiches.

I tried Wingstop’s latest sauce flavor before it hit menus—here is my honest review.

My Honest Review

I tried the new Pacific Glaze on Wingstop’s bone-in wings, boneless wings, chicken tenders, and chicken sandwich (which is a breaded patty and pickles on a bun). Out of the four formats, the Pacific Glaze boneless wings are the one I would order again … and again.

The sauce is sticky, like a barbecue sauce, with a deep umami flavor. What sets it apart, however, is the slightly sweet heat that comes through at the end—and the crunchy sesame seeds. It’s a good level of heat, enough that you don’t need the ranch dipping sauce—but, who can say no to Wingstop’s homemade ranch dressing? I know I can’t.

I really loved the Pacific Glaze boneless wings because they reminded me of crunchy, slightly spicy General Tso’s chicken, but with even better flavor. 

I can see why the sticky glaze tested better than the Hot Honey rub and, even though Wingstop says it doesn’t have plans to add Pacific Glaze to the everyday menu, I hope customers love it enough to make it stick around for more trips to the chicken shop.