Quaker Steak & Lube® Sauces
Quaker Steak & Lube® is famous for its award-winning wing sauces. (Hence why we coined the term, "Ain’t no secret it’s the sauce!") While the recipes for the sauces remain a Quaker Steak & Lube® secret, we wanted to share their history so you can get to know them a little better. Read the stories behind each of the sauces and learn why we really do have the Best Wings U.S.A.
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MEDIUM and HOTFive years after Quaker Steak & Lube® opened the doors to its first restaurant, a light bulb went off in the owners’ heads to start making Buffalo wings for the people of Sharon, PA to enjoy. Seafood chef John Hawthorn was appointed sauce master and 1979 was the birth of Mild, Medium and Hot. Each of them is classic buffalo wing sauce with a twist you’ll have to find out for yourself. |
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BBQIn 1982, backyard BBQs were more popular than ever. After harsh winters in the northeast, families paraded outside to celebrate the summer with outdoor eating and burgers on the grill. Being a family man himself, QSL chef George Dillingham decided it was time to bring the BBQ tradition to the wings. 1982 was the birth of BBQ. Its hickory smoked sweet flavor will bring you to your backyard patio. |
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SUPERCHARGEDWe’re not sure exactly why, but with 1988 came the request for hotter and hotter sauces from our customers. (One man in particular. Thanks, Hal.) Well, we listened to them and created Suicide, now called SuperCharged. We really thought we went over the top with this one, challenging our customers’ digestive ability. But it turns out, people love crazy hot and can handle more than we expected. |
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CAJUNThere’s an expression in the region of Louisiana that says, "Cajuns live to eat, not eat to live." We thought that was a great mantra and couldn't agree more. In honor of their attitude and delicious flavor combinations, we created a spicy wing sauce that has become a local favorite. 1988 was the birth of Cajun. |
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GOLDEN GARLIC®In 1989, our "All You Can Eat Crab" nights were off the hook. People came from all over to eat crab like there’s no tomorrow. Although our chef at the time loved crab, his true passion was for the wings. One night while making the garlic sauce for crab dipping, he decided to throw garlic butter into a bowl and concoct a wing sauce. From that day forward, Golden Garlic was born. Its zesty and garlicky flavor combinations have become an irresistible sauce that you can’t help but try. |
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ATOMICThe year was 1991. All was quiet and peaceful in the Northeast Ohio and Pennsylvania region when all of a sudden, Quaker Steak & Lube® decided to unleash a nuclear weapon on the taste buds of people far and wide. The Atomic wing sauce was created. No one knows exactly why: some say it was the result of a demise of a chef, trying to sabotage the restaurant owner. Others blame Operation Desert Storm. But whatever it is that happened, one thing remains true: if you are tough enough to try this sauce, we salute you. Please use caution when ordering this wing sauce, and bring a handkerchief. (You even have to sign a release form!) For anyone willing to try: we wish you good luck. |
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LOUISIANA LICKERS®Everyone knows that the people of Louisiana don’t hold back. Heck, Creole was created from combining the flavors of French, Spanish, Italian, German, Irish, African and Native American cultures. One cold, rainy day in March, a manager decided to get creative and take the Louisiana approach of putting together everything but the kitchen sink and see what sauce flavor he’d come up with. Well, he got lucky and in 1991, Louisiana Lickers were born. A manager combined several existing sauces and tasted it along the way before finally completing his concoction. Today, Louisiana Lickers is one of our most famous and popular sauces. People come in just to try it! |
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ARIZONA RANCH®In honor of the 10-year anniversary of our traditional Ranch wing sauce, we wanted to do something special. That’s when we were inspired to create a robust version of the classic Ranch. So to make this new flavor truly unique, we headed toward the left coast and picked up some hot and spicy seasonings that could only be found out there. For anyone who’s ever been out west, you should know that with the hot desert sun comes cactuses, lizards and an intense variety of hot sauces. We added them to our famous Ranch and in 1999, Arizona Ranch was born. |
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BUCKEYE BBQ®In 2002, the Ohio State Buckeyes football team was the national champion and the second team in history to win 14 straight games, finishing the season with a 14 - 0 record. After capturing their title at the Fiesta Bowl, our chef (from Columbus) decided it was time we showed our support for the local champs. In 2003, we launched Buckeye Barbeque. Noted for it’s smooth, sweet and fiery flavors, just like our players. Go Bucks! |
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ASIAN SESAMEIn 2007, our chef decided enough was enough with the Northeast winter and treated himself to a real vacation. He headed across the ocean to Asia for some R and R and inspiration. He visited several countries, saw many amazing cultures and tasted an array of unique flavors. Upon his return, he was completely recharged and wanted to share with the people his recent experiences. Influenced by the flavors of the Asia Pacific, chef created two new sauces: Asian Sesame and Thai-R-Cracker. Asian Sesame is an exotic Asian blend of sesame and spices that’ll leave you saying, "Can I have a fortune cookie?" |
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THAI-R-CRACKERAlso inspired by the trip to Asia in 2007, Thai-R-Cracker reflects the intense flavors from the land of spices itself: Thailand. It combines tangy and sweet with Thai flavor, garlic, and chili for a kick. |