Looking for some input, I'm attempting to make a wing sauce with an excessive amount of heat that still tastes good. I cook wings at our American Legion and I always have people looking for hotter sauce. I've been able to reach an extreme level of that I'm looking for with a mixture of fresh Habeneros, Jalapenos, Serranos and dried Ghost Chilies and Carolina Reapers, however very hot the flavor just isn't there based on the feedback I've received. I'm looking for a basic hot sauce flavor so I don't want to add fruits for sweetness. I need some advice on how to get a good hot sauce flavor without sacrificing heat. It could be I just need to increase the onion, garlic and butter level but I'm just not sure, any help would be greatly appreciated
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flavor Flavor & Heat
- Thread starter gallup06
- Start date
Have you considered the simple solution. Make the sauce the way you like without the super hots or atleast not too hot. Offer some super hot powder or fresh puree on the side.
Years ago I was in Helen GA stop at a winery restaurant deal and had the best ghost wings ever. This triggered a growing super hots fool . Never to duplicate the wings I had that day but I damn sure making some hot hot sauce ghost sauce. When I went back to talk to chef it was a dry mix that get rehydrated while cooking in the wings
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You may want to increase vinegar and garlic powder, as Buffalo wing flavor is sharp & tangy and the staple hot sauce has garlic. You can add vinegar and cook the water content out so it is not too thin.