How to Make Homemade Hot Wing Sauce

Hot Chicken Wings

It seems nowadays a house party isn't complete without hot wings. Store bought hot sauce is fine, but your own concoction is even better. You'll want enough sauce for one pound of hot wings and legs with plenty of extra sauce for dipping.

Things You'll Need

• 2 cups dry cayenne peppers
• 1/2 cup water
• 1/3 cup onion, chopped
• 1 clove garlic, chopped
• 1/3 cup tomato, chopped
• 1 cup white vinegar
• 1/2 cup salted butter
• 2 oz Tabasco sauce
• 1/2 cup lemon juice
• 1 teaspoon honey
• 1/4 cup ketchup
• 1 medium skillet
• 1 blender
• 1 lb chicken legs and wings
• 1 large plastic zipper bag
• 1 cup cooking oil
• Paper towels

Instructions

1. Roast the cayenne peppers on a medium skillet over medium-high heat. Stir the peppers continuously to avoid burning. Add sufficient water to cover the peppers and bring to a boil. Reduce the heat and let the peppers simmer for 10 minutes.

2. Drain the water and place the peppers in a blender. Add one-half cup of water, one-half cup of vinegar and salt. Blend on high until completely liquefied. Turn off the blender, but keep the pepper mixture inside.

3. Rinse the skillet and add one-half cup of butter over a medium heat and allow to melt. Add onion, garlic, tomato and 2 ounces of Tabasco sauce. Let the mixture simmer for 5 minutes, stirring occasionally.

4. Add the mixture to the blender and blend on high for 2 minutes or until sufficiently liquefied. Add the lemon juice, honey and ketchup and blend again for a few seconds. Pour back into the skillet and let it simmer for an hour. Set aside and allow to cool to room temperature.

5. Remove chicken legs and wings from the refrigerator and place in the large plastic zipper bag. Pour half of the room temperature sauce into the bag with the chicken. Roll the chicken in the bag, so that the chicken is completely covered with the sauce. Place the chicken back into the refrigerator and allow to marinate overnight.

6. When ready to cook, place 1 cup of cooking oil in the skillet and heat at a medium-high temperature. Remove the chicken from the bag and pat dry with a paper towel.

7. Once the oil has heated, place the chicken into the oil and allow to cook for about 10 minutes or until golden brown. Turn the chicken over and cook the other side. Once completely cooked, remove the chicken from the pan and place on a paper towel to drain any remaining oil. Pour the remaining sauce from the previous day over the chicken and completely cover.

8. Once the oil has heated, place the chicken into the oil and allow to cook for about 10 minutes or until golden brown. Turn the chicken over and cook the other side. Once completely cooked, remove the chicken from the pan and place on a paper towel to drain off any remaining oil. Pour the remaining sauce from the previous day over the chicken and completely cover.

9. Serve hot wings with bleu cheese or ranch dressing as dipping sauce and enjoy.

Tips & Warnings

• If desiring a less spicy variation, reduce the Tabasco sauce by half and substitute with 1 ounce of molasses. For best results have the chicken completely defrosted when preparing the sauce and marinate for at least 12 hours.

References

• Hot Wings Recipe