Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 27 Active Time: 45 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. And here's how you make it:
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 blender. Add 1/2 cup of water, 1/2 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.
