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–+ servings
Glossy smoky tomato wing sauce with spice flecks in a white dipping bowl.
Rachelle Johnson

Smoky Maple Tomato Wing Sauce

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Tomato paste, maple and a gentle cayenne kick give this glossy sauce a generous smoky personality. A brief sizzle in olive oil rounds out the tomato, then vinegar and coconut aminos bring tang and savory depth. Spoon it over crisp tofu bites, brush it onto tempeh or set a little bowl beside roasted sweet potatoes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup tomato paste
  • ½ cup unsweetened tomato sauce
  • ¼ cup maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons olive oil
  • 2 tablespoons water plus up to 2 more tablespoons as needed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground mustard
  • ½ teaspoon chili powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper or up to 1/2 teaspoon to taste

Equipment

  • Small saucepan
  • whisk
  • measuring cups and spoons

Method
 

  1. Warm the olive oil and tomato paste in a small saucepan over medium-low heat. Stir for 1–2 minutes until the paste smells rounded and savory; do not let it scorch.
  2. Stir in tomato sauce, maple syrup, vinegar and coconut aminos until smooth.
  3. Whisk in paprika, garlic powder, onion powder, mustard, chili powder, salt, black pepper and cayenne. Simmer gently for 6–8 minutes, stirring often.
  4. Add the measured 2 tablespoons water, plus up to 2 more tablespoons if needed, a little at a time, until glossy and pourable. Simmer for another 1–2 minutes if needed.
  5. Taste and adjust heat, then remove from the stove. Use warm, or cool promptly in shallow containers and refrigerate. For a defined serving basis, divide the finished batch into eight equal portions.

Nutrition

Calories: 98kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 566mgPotassium: 422mgFiber: 2gSugar: 11gVitamin A: 752IUVitamin C: 8mgCalcium: 28mgIron: 1mg

Notes

Yield: Divide the finished sauce into eight equal portions. Measure your finished yield if you prefer a tablespoon-based portion. Nutrition uses the base 1/4 teaspoon cayenne and 2 tablespoons water.
Heat and body: Begin with the smaller cayenne amount and add more only after tasting. The sauce thickens as it cools. Stir in warm water by the tablespoon to loosen it; extra water changes volume rather than the amount of sauce solids.
Flavor variations: Add 1 teaspoon grated ginger, 1 tablespoon almond butter or 1/2 teaspoon liquid smoke if desired. Almond butter introduces tree nuts. These variations and extra sweetener change nutrition.
Use with crisp bites: Cook tofu or tempeh fully before coating with warm sauce. An optional brief return to the oven or air fryer can set the coating; watch closely because maple and tomato can scorch. Use your bite recipe's actual cooking guidance.
Storage: Refrigerate promptly at 40°F (4°C) or colder for 3–4 days, or freeze portions up to 3 months for best quality. This is a refrigerator sauce, not a tested canning recipe. Reheat cooked leftovers to 165°F (74°C).
Ingredients: Verify vegan and gluten-free labels for sauces and spice blends where needed. Maple syrup contributes sugar; this is not a sugar-free sauce.

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