I love spicy food and could eat some of the hottest wings out there, but more important than the heat is the flavor. I modified this recipe from a recipe I found online and cooled it a bit for the masses while upping the flavor. This sauce is thick and chunky and really clings to the wings. I cook my wings like Alton Brown but feel free to use whatever method you prefer. This recipe makes enough sauce for about 3 dozen wings.
½ lb butter
1 small onion, minced
3-4 cloves garlic, minced
12 oz. bottle hot sauce (I used Frank's)
Juice of 1 lime
2 Tbsp horseradish (not horseradish sauce)
1 Tbsp ground mustard
2 fresh jalepenos, seeded and minced
2 chipotle chiles in adobo, minced (don't bother trying to remove the seeds)
1 Tbsp additional adobo sauce
1 tsp cayenne pepper
1 tsp hot paprika
1 tsp hot chile powder
1 tsp black pepper
2 Tbsp ketchup
1 Tbsp honey
1 Tbsp dark corn syrup
Mince the onion, garlic and jalepenos.
Measure dry ingredients together.
Measure wet ingredients (including chipotles but not the 12oz hot sauce) together.
Cook the chicken wings. This batch was fried after a coating of seasoned flour which gives them a really crispy texture.
Melt 1 Tbsp of the butter in a small saucepan over medium heat then saute onion and garlic until aromatic, about 2-3 minutes.
Add the remaining butter and melt completely over low heat.
Add the hot sauce and stir to combine.
Add jalepenos, wet ingredients, then dry, stiring to combine.
Simmer at least 30 minutes. The sauce will reduce and thicken as well as become hotter the longer it simmers.
When wings are finished, place in a large bowl, pour the suace over and toss to coat.