This recipe isn't in the usual spirit of my regular Treat Bag Tuesday posts... this weekend I was just in the mood for something spicy and I thought I'd share.
My hubby and I are those crazy kind of people who loooooove hot sauce. We're those annoying people who order suicide wings at a restaurant, and then, after tasting them, sneer "THIS is supposed to suicide hot?? Really??"
I've only been out-hotted once, and to that restaurant's credit, it was actually with their regular 'hot' wings, not even their super hot ones. Egads, I'm terrified (yet disturbingly intrigued) of what their suicide wings would be!
This recipe isn't nearly hot as all that... it's got a good kick for sure, but won't turn into a cartoon character with steam gushing out your ears. Unless you don't like hot stuff at all... but then, you wouldn't be making this anyway.
This sauce tastes awesome tossed with wings, chicken strips, or even deep-fried shrimp... but use your imagination and pair it up with what ever you'd like!
Hot Buffalo Wing Sauce
This recipe makes enough sauce to coat approximately 1 1/2 lbs of wings or chicken strips.
Ingredients I use:
From left to right:
Salt and pepper, Tabasco sauce, red chili flakes, butter, Frank's Red Hot sauce, Sriracha hot chili sauce, vinegar.
**Sriracha hot chili sauce has about the same heat factor as Frank's, but it has a really nice flavour to it - it is made with garlic and other spices as well as the chilis.
You can find it at pretty much any Asian foods store, or in the section of your supermarket that sells hot sauces or imported products.
In a medium saucepan, melt about 1-2 Tbs of butter over med-low heat. When your butter is melted, stir in 2 Tbs of vinegar and about 1 Tbs red chili flakes. Let sit, stirring occasionally, for about 5 minutes, to let the chilis rehydrate slightly (they'll have more punch that way).
When your mixture starts to steam lightly and you can smell the vinegar cooking, stir in 1/2 cup of Frank's Red Hot Sauce, 3 Tbs Sriracha Chili Sauce, and about 10-12 shakes of Tabasco sauce. Stir together, and then add about 1/2 tsp salt and 1/2 tsp fresh ground black pepper.
Keep stirring until thoroughly heated, but not boiling. Your hot sauce should be thick enough to thoroughly coat your food, but not too thick - about the same consistency as a light pasta sauce. If your sauce is too thick, add some vinegar to thin it out. If it is too runny, add some more Frank's or Sriracha.
You're done! Toss in a bowl with your favourite wings, chicken strips, etc. Add a side of roasted potatoes, fresh cut veg, and some blue-cheese dip. Your husband will kiss you like crazy.
Linking up to: