Chicago, Illinois – A former Marine and high school football coach has channeled years of discipline and obsession into a singular goal: perfecting the ultimate hot wing. At a modest takeout-only spot on North Sedgwick Street, Pete Naughton is redefining what a Chicago chicken wing can be.
For more than a decade, Naughton built a career managing rental properties. But behind the scenes, he was studying, tasting, and refining what he believes is one of America’s most misunderstood bar foods. While many restaurants treat wings as a companion to beer sales, Naughton saw them as the main event.
A Mission Rooted in Precision
Naughton’s background in the U.S. Marine Corps and high school athletics shaped his approach. Broad-shouldered and direct, he applies the same discipline to frying chicken that others might reserve for military drills.
His philosophy is simple: most places cut corners. Wings are breaded, fried, sauced, and sent out with minimal thought. Naughton believed the process deserved more respect. So he embarked on what he describes as a pilgrimage—traveling to dozens of restaurants known for hot wings and making a dedicated trip to Buffalo, New York, the birthplace of the iconic Buffalo wing.
From selecting the right size wings to perfecting flour ratios and testing precise cook and resting times, he methodically refined every detail. Years of trial and error eventually led to the opening of Big Sauce, located at 831 North Sedgwick near the former Cabrini-Green site.
What Makes Big Sauce Different
At Big Sauce, the menu is stripped down to essentials: wings and potatoes. That’s it. The minimalism is intentional. By focusing on just two items, Naughton ensures quality control over every order.
The wings are jumbo-sized and fried hard for an aggressively crisp exterior. Instead of conventional frying oil, Naughton uses beef tallow, giving the wings a richer, slightly savory depth that some compare to the flavor profile of classic Southern fried chicken.
While traditional Buffalo sauce is available, the standout is Chicago mild sauce—a regional staple often associated with local fried chicken spots. The sauce blends ketchup, barbecue, and sweet-and-sour notes into a sticky, tangy glaze that feels distinctly Chicago.
Big Potatoes: The Unexpected Star
Though wings are the headliner, many customers leave talking about the potatoes. Known as “Big Potatoes,” they are neither traditional fries nor wedges. Instead, they resemble jagged shards—crispy and golden outside, soft and creamy inside.
Paired with house-made ranch, the potatoes often rival the wings for top billing. Their texture and seasoning reflect the same obsessive attention to detail that defines the rest of the menu.
A Street-Level Dining Experience
Big Sauce doesn’t offer dining tables or elaborate décor. Orders are meant to be taken to-go. In fact, the ideal experience may be standing on the sidewalk, sitting on a curb, or leaning against the hood of a car while devouring a dozen freshly fried wings.
In a city known for deep-dish pizza and Italian beef, Pete Naughton has carved out his own culinary lane—one wing at a time. His mission isn’t about expanding a menu or building a restaurant empire. It’s about perfecting a single dish and letting the results speak for themselves.
For wing lovers seeking intensity, crunch, and unmistakable Chicago flavor, Big Sauce offers a focused, no-frills experience that delivers exactly what it promises.
