Traditional Hot Wing Sauce

Facts

Wings get taken pretty seriously and they’re such a treat when done right. Visit our Traditional Hot Wing Recipe for perfectly cooked wings. This sauce is a house-made version of the infamous Frank’s Hot Sauce we are all so familiar with. From Fermented Garlic to Fresh Cayenne Peppers, our version is both uncompromising in flavor and rich in antioxidants. The active ingredient in Cayenne Peppers is Capsaicin, a medicinal property known to lower blood pressure and increase metabolism. 

Prep Time: 5 minutes

Cook Time: 1 Hour

Serves: 4 (See my recommendation for multiplying this recipe below)

Ingredients: 

18 Fresh Cayenne Peppers, ends and stems removed (canned also work if fresh aren’t available)

1 ½ Organic White Vinegar

1 Tablespoon Fermented Garlic, Minced (Raw Garlic is fine if you don’t have a ferment ready yet)

1 teaspoon Salt

1 Small Bay Leaf

Method: 

  1. In a small Sauce Pan, bring all of the ingredients to a simmer for 25 minutes. 

  2. Remove from the heat, Remove the Bay Leaf and blend until smooth. 

  3. If needed, return back to the heat and continue to reduce until the consistency is slightly thickened. 

  4. Cool, cover and store under refrigeration.

  5. This recipe will last a long time! With the addition of Fermented Garlic, you could keep this over two weeks.

Helpful Tips and Notes

  • I always recommend trying the first batch with the recipe listed above – if you love it, I suggest multiplying the recipe by 5. 

  • See the Fermented Garlic Recipe and make that ahead of time to give this sauce an extra zesty kick.

Recipe by Isabelle Jackson Nunes