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This recipe is one of a kind. Ever since I ventured into making my own kind of chicken wing sauce, my wife, my friends and my family won't stop coming over to have some of this delicious finger-licking good special sauce.
What I usually do, is fry the chicken wings until they're golden brown and very crispy and then I dip each one into the sauce. My wife and I love these with celery sticks and ranch dressing.
Contributed by World Recipes Y-Group
- 2 cups of dry cayenne peppers (50 Grams)
- ½ cup of water
- ⅓ cup of chopped onion
- 1 chopped garlic
- ⅓ cup of chopped tomato
- 1 cup of white vinegar
- 1 stick of butter
- 1 bottle of Louisiana Hot Sauce
- ½ of the juice of 1 lemon
- 1 teaspoon of honey
- ¼ cup of ketchup
- Start by roasting the cayenne peppers on a pan over a medium high flame.
- Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned.
- Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes.
- Drain water and place them in a blender.
- Add ½ cup of water, ½ cup of vinegar and salt.
- Blend on high and allow to percolate.
- Place butter stick on a pan over a medium flame so that it melts.
- Add onion, garlic, tomato and the whole bottle of Louisiana Hot Sauce.
- Let all cook for about five minutes, stirring occasionally.
- Immediately pour into blender and add the percolated cayenne pepper sauce.
- Blend on high for two minutes.
- Add the lemon juice, honey and ketchup, and blend again for a few seconds.
- Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.