A couple of weeks ago this recipe won me a blue ribbon at the state fair. In addition to the cash I won, the local BBQ chain sponsoring the contest is going to serve it as their wing sauce of the month in September. I'm interested in seeing just how faithfully they reproduce the original.
Rather than a traditional Buffalo style sauce, this is a chile-lime flavored sauce. Most of the heat comes from the fried chili in oil, so if you don't find the heat levels to your liking you should make your adjustments to that ingredient. You'll need at least 3 or 4 limes to get enough zest, and there will be leftover lime juice from those limes.
Enjoy!
"Lime of Fire" wing sauce
1 T sesame oil
1 clove garlic, grated
1 T grated ginger
1 t Szechuan peppercorns, ground
2 t fried chili in oil
1 c sugar
½ c water
2 t soy sauce
2 T gochujang
3 T lime zest
6 T lime juice
Heat sesame oil in a sauce pan
Add garlic, ginger, Szechuan peppers and chili in oil to sauce pan; sauté briefly then set aside in a bowl
Add sugar and water to sauce pan and cook until reduced to a syrup
Combine syrup and all remaining ingredients with sautéed aromatics in a bowl
3 sources of heat:
Rather than a traditional Buffalo style sauce, this is a chile-lime flavored sauce. Most of the heat comes from the fried chili in oil, so if you don't find the heat levels to your liking you should make your adjustments to that ingredient. You'll need at least 3 or 4 limes to get enough zest, and there will be leftover lime juice from those limes.
Enjoy!
"Lime of Fire" wing sauce
1 T sesame oil
1 clove garlic, grated
1 T grated ginger
1 t Szechuan peppercorns, ground
2 t fried chili in oil
1 c sugar
½ c water
2 t soy sauce
2 T gochujang
3 T lime zest
6 T lime juice
Heat sesame oil in a sauce pan
Add garlic, ginger, Szechuan peppers and chili in oil to sauce pan; sauté briefly then set aside in a bowl
Add sugar and water to sauce pan and cook until reduced to a syrup
Combine syrup and all remaining ingredients with sautéed aromatics in a bowl
3 sources of heat:
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