Thanks again, everyone.
At our bar-restaurant, we have many flavors (teriyaki, bbq, honey mustard, garlic, garlic parmesan, frank's red hot, buffalo ranch, cajun, lime pepper, garlic pepper, etc). Three of our popular sauces are mild, hot, and lava (all made from Maw's sauce here in Cleveland). Below is the ingredient list for the mild wings:
Tomato Concentrate (tomato concentrate from red vine-ripened tomatoes, corn syrup, distilled vinegar, salt, natural flavors), Brown Sugar, Water, Mustard (distilled vinegar, mustard seed, salt, turmeric, spices), Distilled Vinegar, Spices, Granulated Garlic.
And here is the hot:
Tomato Concentrate, Brown Sugar, Vinegar, High Fructose Corn Syrup, Water, Corn Syrup, Mustard Seed, Pepper, Salt, Onion Powder, Spices, Natural Flavor, Garlic Powder, Turmeric.
Neither taste like ketchup, although the list of ingredients sure is similar. And neither have a strong tomato paste scent/flavor. How can I neutralize that?
Sorry everyone for the questions...I'm not a very good cook!