Unique Wing sauces.

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Cooking4Fun

Senior Cook
Joined
Jun 23, 2020
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418
Location
Buffalo
I had a peach pineapple juice which was ok, then I added dark cherry juice which I think made it better. If I added jalapeño juice would that make a good wing sauce?

If so, how? Boil all 4 with corn starch to thicken?

Also didn't see the peach pineapple juice at store this time. Do they sell peach juice alone anywhere?
 
I had a peach pineapple juice which was ok, then I added dark cherry juice which I think made it better. If I added jalapeño juice would that make a good wing sauce?

If so, how? Boil all 4 with corn starch to thicken?

Also didn't see the peach pineapple juice at store this time. Do they sell peach juice alone anywhere?

A corn starch slurry would work (don't add the corn starch straight into the juices). Down here, you can buy peach nectar, which is basically just peach juice. Mexican Americans have all kinds of nectars that are readily available in stores here.

I would just add your favorite hot sauce to the fruit mixture, to your taste.

I love the mixture of sweet and heat. That's what I do for BBQ sauces.

CD
 
It's funny, I enjoy hot, sweet chutneys, but I have never met a sweet BBQ sauce I liked. Of course, I don't try them now, because I really disliked the gloopy, overly sweet ones I have come across. I can imagine one that is sweet and hot and delicious. I think it would need to get most of its sweet from fruit, not added sugar.
 
Using fruit jams or purees are a good way to add flavor to a wing sauce. With a large assortment, you have many choices, some are sweeter naturally some have a tart or tangy flavor.
I use a tablespoon or so of corn starch in cold liquid (water), mixed well, then added to the sauce ingredients, heated to a boil and it thickens. It goes from a white chalky look to a smooth shiny looking sauce.
Balance the sweet and savory flavors with an assortment of honey, sugar, maple syrup, salt, soy sauce, and miso.
 
It's funny, I enjoy hot, sweet chutneys, but I have never met a sweet BBQ sauce I liked. Of course, I don't try them now, because I really disliked the gloopy, overly sweet ones I have come across. I can imagine one that is sweet and hot and delicious. I think it would need to get most of its sweet from fruit, not added sugar.

I use either honey or brown sugar, or a combination of both for the sweet side of my sweet/hot sauces.

CD
 
A corn starch slurry would work (don't add the corn starch straight into the juices). Down here, you can buy peach nectar, which is basically just peach juice. Mexican Americans have all kinds of nectars that are readily available in stores here.

I would just add your favorite hot sauce to the fruit mixture, to your taste.

I love the mixture of sweet and heat. That's what I do for BBQ sauces.

CD
You wouldn't use jalapeño juice? You'd prefer premade hot sauce?
 
You wouldn't use jalapeño juice? You'd prefer premade hot sauce?

Jalapeño juice is not going to taste good. I've been growing jalapeños for years, and the juice is hot, but the fruit is not just full of good flavor.

I would much rather start with a hot sauce that I really like, and add the sweetness of the peach and pineapple to that.

So, no... IMO, pineapple and peach mixed with jalapeño juice would not be good. But, you can always give it a try. You might like it. Worst case scenario, it is awful, and you pour it down the drain. :ROFLMAO:

CD
 
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