Choose your own adventure with our spicy wing sauce by using as many chilis and you’d like. The addition of a bit of xanthan gum creates just the right texture with a bit of cling, so each wing is evenly coated for a jackpot in flavor explosion.
Ingredients
- 90g (3 oz) Thai Chili Peppers, Roughly 30 Peppers, Stems Removed
- 600g (20 oz) Red Bell Peppers, Rough Chop, Seeds and Stems Removed
- 15g (1 Tbsp) Salt
- 15g (3 cloves) Garlic, Peeled with Stem Removed
- 25g ( ¼ of a small onion) Onion, Rough Chop
- 360g (1 ½ cup) White Vinegar
- 22.5g (1/4 cup) Paprika
- 339g (3 sticks) Butter, Unsalted Melted
- 1.5g (1/2 tsp) Xanthan Gum
Equipment
- Blender
Timing
Active Time: 5 Minutes
Total Time: 10 Minutes
Yield
1½ Quarts
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Mix Dry Ingredients
Dry mix together the xanthan gum and salt.
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Blend Vegetables
Place Thai chili peppers, red bell peppers, garlic, onion, paprika, and white vinegar into a blender.
If you want a mild sauce, only 1.5 oz (15 peppers) Thai chili peppers.
Blend on low for one minute then sprinkle in the salt and xanthan gum mixture.
Blend on high for 3 minutes or until smooth.
-
Add Melted Butter
Lower the blender to medium speed and add in the melted butter.
Blend for one more minute or until all of the butter has been incorporated.
Pour the sauce into a container and refrigerate for up to one month.
Summary
Recipe Name
Author Name 
Based on 6 Review(s)
It Burns So Good Hot Wing Sauce
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 6 Review(s)
4 Comments.
I’ve been a customer for 1.5-2 years or so and i only found your blog today. you guys should promote it more
We just had it up and running for about 7 months. ? Please share with your friends if you find the content useful
I finally got around to making a batch of this and here’s my feedback: There definitely needs a simmer on this. without a simmer you just get too much of a raw capsicum flavor. I don’t know if you missed that step but I think it’s needed. I simmered the second batch for 15 minutes before adding the butter. In the seconf batch I doubled both the onion and garlic and changed it to smoked paprika.
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