Buffalo Wing Sauce

The fire... the fire that hurts just so good. What is it about us humans that when nature has created something that as a self-defense mechanism brings forth the fires from hell, we still feel the need to put it in our mouths, swallow and delight in the burn that follows. Who knows? But what we do know is we just want more!

The Naga Viper pepper is one of the hottest chili peppers in the world. Let's put this into perspective. Hotness is ranked onto the Scoville Scale. A jalapeno (a very common chili) ranks between 3500 and 8000 on this scale. The Naga Viper pepper is 1,382,118... We're going to let that sink in... OVER 1 MILLION!!! We decided to try this Naga Viper pepper on some wings outside a little shop called The Orange Buffalo in London. There were looks of fear on the customers who overheard our order. The owner even asked in a slightly concerned voice, "Are you sure you want to do this?" We smiled confidently, how bad could it really be? One man waiting for his order laughed out loud and stated, "Oh, it's bad, it's really bad, I will never get it again, never..." As his voice slowly drowned away under his own fearful memories, we laughed. Oh please, there's no way this will be that bad.

Lets flash forward a couple hours, we're lying on our couch, crying in agony, sweat pouring out of our pores. We black out. When we come to the next morning, we wake up and head out for some more hot wings. YUM!

The recipe that we're providing here has some heat to it, but nothing like the evil Naga Viper pepper! It is by Jessi Leigh at food.com. The trick for us is to take this recipe and add some butter to it when you're about to put it on the wings. This sauce is one of the best wing sauces we've ever tasted and paired with the Ultimate Blue Cheese Sauce and the Buffalo Wings recipes on our site, so good.

---

---

Homemade Buffalo Wing Sauce
 
Servings                          
1
 
Prep Time:       00:05    
Cook Time:      00:40
 
Main Ingredients 

18 fresh hot chilis
1 1/2 Cups of white vinegar
2 Teaspoons of minced garlic
1 Teaspoon of salt
1 Teaspoon of garlic powder
1 Tablespoon of butter

Preparation

1. Cut off the ends of all of the chili and place in a bowl.
2. Mince the garlic and add the salt and garlic powder to this bowl.
3. Transfer all the ingredients, including the white vinegar, to a saucepan and heat over a medium heat until it begins to boil.
4. Once it's started boiling, reduce the heat so that it lowers to a simmer. You want to allow it to continue cooking like this for 25 minutes.
5. Remove the mixture and pour it into a blender (we used a stab mixer) until smooth.
6. Transfer back to the saucepan and allow the mixture to simmer for another 15 minutes (Really important, brings out the flavour!)
7. Transfer to a bottle and put in the fridge for a few hours (we waited 3 hours), allowing the flavours to mix together even more.
8. When your wings are ready, we used 1 cup of the sauce (whole batch for us) and the butter, heated up in a pan. You toss the wings into this sauce and you're done!

​
If you liked this recipe, please like and follow our facebook page or twitter account! Also, don't forget to check the menu above for all our other recipes! Thanks for following!