Ask-A-Butcher’s “Kickin Wing Sauce”
1- Red Bell pepper, halved and seeded
1- Cubanelle pepper, halved and seeded
2- Jalapeno peppers, halved and seeded*
2- Habanero peppers, halved and seeded*
5- Garlic cloves, peeled
½ large onion
*seeding is optional, depending on the heat you are looking for and by all means, please use the peppers of your choice
¾ pound of butter or margarine (NOT ‘light’)
3- 12 oz bottles of your favorite hot sauce (I like Franks© Original)
1½ TBS ground black pepper
1 TBS ground cumin
1 TBS smoked paprika
1 TBS horseradish (not the ‘sauce’)
1½ TBS lime juice
¼ cup honey
¼ cup tequila (cheap is fine)
V-8 Juice©: OPTIONAL**
Set your grill up for indirect cooking, 200-225°, with some hickory chunks or chips for added flavor. Place the first six ingredients on the indirect side and smoke for a couple of hours (tip: put the garlic cloves inside the pepper halves to keep them from falling through the grill grates).
Remove vegetables from the grill, let cool, roughly chop into 1-2” chunks. In a blender pour one bottle of the hot sauce, add the vegetables, cover and blend until contents are liquefied.
In a medium to large sauce pan add the other two bottles of hot sauce and the butter or margarine. Heat on medium until the butter/margarine has melted completely. Whisk, or stir, in the pepper, cumin and smoked paprika.
Simmer for about half an hour, stirring every now and then to prevent sticking and clumping. Add the horseradish, lime juice, honey and tequila. Stir and put heat to low. Cook for another half an hour.
**if the sauce needs thinning, add V-8© to desired consistency.
Refrigerate covered sauce for four hours, over night is better. Remove from refrigerator and skim off any fat that has solidified and discard it.
Reheat sauce at medium-low heat. This makes enough sauce for about 4-5 dozen wings.
*winner of a non-sanctioned Chicken Wing Sauce contest held in Atlanta, GA on September 19, 2008
I'm not saying it's 'HOT' or any thing......but
In the blender to liquefy