Guy Fieri Turns Up The Heat With New Flavortown Sauces & Rubs

Guy FieriThe “mayor of Flavortown”, took its legendary flavors to new heights in 2025.

Known as the “patron of the sauce”, Fieri widens his Flavortown Empire sauces with the launch of eight new Wing Flavortown sauces and six fruvortown friction and seasoning. Known for its daring and enticing creations, the final line of Fieri promises to bring even more warmth, sweetness and tang to kitchens across America.

Whether you pull on the grill or throw wings in the sauce, the new flavors of Guy Fieri guarantee that each bite is filled with this Flavortown Flair. Fuck yourself – Your taste buds are in a crazy walk!

When you are looking for food inspiration, Fieri is at the top of the list! The chef, restaurateur, successful author of the New York Times and award -winning television host at the Emmy Award is one of the most emblematic and influential culinary personalities in the world.

Although there are many opportunities to enjoy a fierce-inspired meal in one of its many restaurants found worldwide, as well as on carnival cruise ships, fans can also create their own cooking masterpieces with the Fieri signature flavors.

At the beginning of 2024, Fieri announced its new range of sauces, seasoning and friction, and now in March 2025, it widened the popular line to add eight new sauces and six new frictions and seasonings.

Fieri started its line of sauce with 9 tasty flavors at the beginning of 2024 – famous donkey sauce, top secret sauce, jalapeno poppin sauce, honey mustard sauce, kickin ‘chipotle sauce, honey bbq sauce, caroline bbq sauce.

These sauces were published nationally in March 2024, and now a year later, Fieri added even more flavor to the Sauce range.

“I am a huge guy in the sauce, and they call me the” pattern of the sauce “in my chicken restaurants. Seasoning, dried friction, sauces, I think that all this is if necessary in the people’s cooking repertoire,” Fieri told the blast exclusively.

“It was an excellent collaboration with the people of Litehouse. I mean, they really, without puns, saw the light. I had a very clear vision of what I wanted to do with the flavortown sauces and the friction and the barbecue sauces and where I wanted it to go. With Walmart.

When Fieri started making new sauce flavors – Big Time Chile Chilie, Hot Honey BBQ, Bacon Ranch, Garlicky Parm Wing, Bourbon Brown Sugar BBQ, Nashville Hot Wing Sauce, Sizzlin ‘Wing Sauce and Og Buffalo Sauce Buffalo Wing – He first thought of food.

“I think you listen to someone’s music or someone’s illustrations or someone’s writings and it always comes from them, where their point of view is,” he told The Blast. “I like the big flavors. I have always been a bold guy. I prefer not to eat something boring.”

He also explained the process of how he makes his food – which he puts on his burger, on his empanadas, or an Asian inspiration – and how it plays in the way he makes his flavortown flavor.

“This is what I would put in a dinner during the week for my family. Let’s say that,” he said. “Here is this sauce.”

Regarding the creation of dry friction and the flavors of seasoning, Fieri explained that its spice cabinet is “three levels of drawers” of spices.

“I have 10 different vinegars and 60 different spices and spices that I cannot pronounce,” he said. “This is what I have always been, creating great flavors.”

Since the barbecue season is just in the turn, Fieri shared some of his advice to ensure fabulous barbecue meals.

When asked what his best tips were, he said the first could upset some people.

“Get rid of gas grins,” said Fieri.

“I had the best gas grill, what I feel is one of the best gas grill in the world. Believe it or not, so that you get this hot gas grill as you need, maybe a little more time. The radiant heating and flavor you get cooking with coal are, in my opinion, 10 in one opinion.

Fieri shared two other precious barbecue tips to make the grilled season a little tastier.

“Marinade in things that do not take fire. Stop putting salums on food or sauces on food to create gray smoke. Once they start to flee the oil or start burning the sugar, they start to change everything before it can be done. Dry salumage is probably one of the best things they can do,” he shared. “Do not sauce it before it is done.

His third tip was to use a grill basket to grill the vegetables. You can put asparagus, carrots, green beans and many other vegetables in a basket of grills, as well as fish.

For more information on the sauces, seasonings and frictions of Guy Fieri website.