I love spicy hot foods. Notice I didn't just say "spicy." These days the term "spicy" has become another word for "hot." But in my book "hot" is hot as in mouth burning heat and "spicy" means lots of spice. Since not all spices are hot, spicy doesn't have to mean hot. But when you combine plenty of spice and heat you get spicy hot. Why the explanation? Well although I love spicy hot foods I'm not a chile head nor do I like heat for heat sake. I've got to have some flavor too. And the heat can't just burn off my taste buds. "Rippin' Red Wing Sauce" is hot. It's burn your lips hot. But it's also loaded with spicy good flavors. Rippin' Red starts with cayenne pepper sauce and cayenne peppers, a popular base for many wing sauces. But, with the addition of plenty of garlic and Parmesan Cheese this sauce is loaded with flavor. Amazingly good flavor. It still have enough heat for most of the wing lovers out there. The heat, however, fades off the lips and tongue quickly but leaves a nice reminder of the heat on the roof of your mouth and throat. It's not a crazy blistering heat, but a nice lingering warmth that makes you want to take another bite or two or three.
I used some of the wings I had dissected to come up with yesterday’s blog post on cutting fresh chicken wings instead of pre-packaged frozen wing drumettes and wingettes. Cooking chicken wings for me is a two part process. First they are rubbed and then smoked until done. Once the smoking process is over they are flash fried in hot peanut oil to get an extra crispy skin. Because this is a couple of hour procedure I don’t want the wing sauce to cover up the flavor of the smoked chicken and not mask the flavor of my rub. At first I was afraid Rippin’ Red was going to fail that test, but as the initial heat blast started to fade the chicken and rub flavor were evident.
Another feature of Rippin’ Red that I appreciate it is the texture of the sauce. Many times hot sauces are pureed to a smooth consistency. Now, there’s not anything necessarily wrong with that but I really like the somewhat chunky texture of the sauce. The little bits of garlic in the sauce gives it a little extra something that makes your mouth feel good, especially while your lips are burning.
Next time I’ll add a nice buttermilk/blue cheese sauce to dip the wings in. The buttermilk and blue cheese will add a great cooling effect and compliment the cayenne quite well. This time I had to go with chunks of Port Reyes Blue Cheese. Oh my! What a wonderful combination this is. If you can get a hold of some Port Reyes Blue Cheese you won’t regret it. It’s an expensive addition to chicken wings. But well worth it in my opinion.
If you want a wing sauce that’s not your normal, everyday wing sauce check out Rippin’ Red! You can buy the sauce from Hot Sauce Home.