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Hot Pepper for Wing Sauce

9 years ago

Hello everyone,
I need some help. I love buffalo wings, but I have never made my own homemade wing sauce. The other thing is that I do not like my wing sauce super hot. I am more of a Hooters Hot/Buffalo wild wings Medium type person. What pepper would you all suggest I grow to achieve this type of flavor? Should I just stick with Jalapenos? Any recipes would be greatly appreciated as well.

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Comments (5)

SoCarRob (Zone 7)
9 years ago
Most of those hot wings use cayenne pepper based hot sauces in their wing sauce. If you want to reproduce the classic wing sauce flavor you could start there or use Frank's Red Hot as your base (it's a cayenne pepper hot sauce).
ozzy2001
9 years ago
Really you can use any pepper reguardless of the heat, depending on what else you mix it with. I've made some jalapeno sauces that were way hotter than some habanero sauces I've made because I used a ton a jalapeños and didn't deseed and devein them.

So really it's more a matter of what taste your wanting. Having said all that though I would steer clear of anything hotter than a habanero. One reaper diluted down to a "medium" level spice probably won't taste like a reaper anymore.
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Thats weird none of the symbols were there when I cut and pasted it but I'll try it again. Maybe it was becuase I copied it from my MS Office program here it is from the web link. 1 Cut off the pepper stems and cut the peppers into thin slices. 2 Combine all of the ingredients in a large heavy pot and bring to a boil. Boil for one hour. 3 Reduce heat and simmer the sauce for one hour. Remove from heat and allow to cool. 4 Pour the cooled mixture into a blender and process until smooth. 5 Return the mixture to the pan and bring to a boil while stirring. After it comes to a boil, remove from the stove. 6 Pour the finished sauce into a clean glass jar after it cools and store in the refrigerator.
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- 12 jalapeno peppers - 8 tablespoons red wine vinegar - 1 whole lime - 1 tablespoon sugar -1/2 tbs. salt -1/2 tbs. onion powder -1/2 tbs. garlic powder Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers with all other ingredients in blender and chop. Then put on high speed to blend all ingredients together. Store in an old hot pepper sauce bottle or ketsup bottle and store in fridge. It's simple to make and 100% natural. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ The only solids in this recipe' is just peppers and made with straight vinegar (plus sugar). It does not matter if the peppers are whole or pureed. The over all density is the same. So I think , it can be safely canned in BWB, since acidity is way up (and pH way down) . I normally just cook in vinegar ,simmer it, blend it and bottle it. If you are too concerned just keep the in refrigerator. The biggest concern in canning is LOW acidity (pH 4.2 or lower) . with these ingredients, the pH should be well under 3. To give you just an idea: A SOLUTION WITH 3 PARTS WATER AND ONE PART VINEGAR HAS A pH OF UNDER 2.8
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northeast_chileman
9 years ago
If you just want to make wing sauce there are many recipes out there,> Hooters CopyKat Sauce. If you want to make sauce from scratch give us an idea of what you're looking to do?
tomt226
9 years ago
I like a Piri-piri sauce with wings.
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6 garlic cloves, diced
1/2 cup lemon juice
1/2 cup olive oil
1-tablespoon paprika
1-teaspoon of table salt
Handful of cilantro
Break up the dried peppers, or chop the fresh and put into blender with the other ingredients except the cilantro, and process on high for two minutes. Stop and add the cilantro and pulse until well chopped. This sauce will separate, but just shake it up before each use. You can stop the separation by adding 1/4 teaspoon of Xanthan gun mixed in two tablespoons of cold water into the mix at the same time you add the cilantro. Pour it out into a bowl and let it sit for an hour to let the bubbles rise. The Xanthan acts as a binder, and is available at most grocery stores.
planterjeff
Original Author
9 years ago
Thanks for all of the advice and recipes guys.

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