I see you like wet wings. I grow hot peppers every year in my garden. Two years ago I tweaked this hot wing sauce recipie( I've been working on it for years, 2005 was and is the best).
Garretee's Hotwing Sauce
8 Habenero peppers
5 large Cayenne peppers
3 Jalepeno peppers
1 Tbls. Cajun seasoning
1 Tspn. Crushed black pepper
1 Tspn. Oinion powder
1 Tspn. Salt
1 cup White vinegar
1 Half pint 190 proof pure grain alcohol
Put all contents except for the salt into a large blender. Puree the peppers, make sure there are no large chunks. Then pour into a medium saucepan, add the salt, and bring to a boil. Let boil with a lid for only 2-3 minutes and then reduce heat,remove the lid and let simmer stirring continously. Continue this untill the sauce is to your desired thickness. When putting this on wet wings I like to let the wings cook in the oven until they start to dry on the outside slightly so it is easy to coat the wings with the sauce. I don't but you could towel dry the wings as your placing them on the pan and coat the wings before baking.
To make the sauce milder substitute 1 sweet banana pepper for every 2 habeneros.If you just take out the habeneros the volume and consistency changes, but do whatever you like. The reason I like to use 3 different types of peppers is, they all taste different(the burn of each is different)and I think the flavor is bursting not overpowering. And the pure grain alcohol(all of it) boils off in the saucepan. It's only pourpose is to help remove water , thus making it hotter. I guess you could sub 1 cup water for the alcohol, it will need to cook much longer though. My friends and I enjoy it. I make the hotwings for our annual Halloween party, the hot go faster than the mild. Enjoy!
WARNING: This sauce is extremely hot
. Please be careful.