This is a recipe I made up during my obsession with buffalo wings. It is not the traditional buffalo sauce recipe, but does incorporate the hot sauce and butter as main ingredients. I must admit that the proportions are mere guidelines, as I make it by tasting and adjusting frequently. It is VERY HOT, but has a nice depth of flavor and pungency. The sauce is slightly chunky, owing
- 340.19 g bottle red hot sauce (Frank's or Durkee's)
- 118.29-236.59 ml butter
- 1 lime, juice of
- 3 clove garlic, minced
- 1 small onion, minced
- 29.58 ml fresh horseradish (NOT horseradish sauce)
- 14.79 ml mustard powder
- 2 jalapenos or 2 serranos, minced
- 1 habanero, minced
- 3.69 ml cayenne
- 3.69 ml hot paprika
- 1.23 ml celery seed
- 4.92 ml red pepper flakes
- coarsely ground black pepper
- 14.79 ml honey
- Saute onion and garlic in a small amount of butter just till aromatic.
- Remove from heat.
- Add remaining butter and melt over low heat.
- Add remaining ingredients and simmer 5-10 minutes .
- This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.
I have not had a better hot wing sauce. Love the unique, chunky texture of the sauce. I make a double batch of this every time to keep on hand in a sqeeze bottle in the fridge. I even like to toss it with my grilled shrimp! Definitely going into my faves for 2010! YUM, YUM, YUM!
I LOVE this hot sauce!!! And everyone I ever make hot wings for, loves this sauce too! I did take out the horseradish and use about 3 serranos and 2 habaneros. But, this is great, especially for those who love the REALLY HOT stuff!
This was HOT and great! Whewwee, my kind of sauce. Everyone loved this, even those that were said it was hot. The whole spice was just right, the addition of the honey, (or sugar) is right on, as it profoundly takes the heat down a bit. Thanks so much, will use this again, and again!