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.
Active Time: 5 Minutes
Total Time: 10 Minutes
Dry mix together the xanthan gum and salt.
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.
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.
April 20, 2019 2:58 pm
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
April 22, 2019 10:19 am
We just had it up and running for about 7 months. ? Please share with your friends if you find the content useful
August 10, 2019 6:48 pm
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.
April 27, 2020 7:50 am
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