Extreme Buffalo Wing Sauce
This is the most extreme Homemade Hot Sauce I’ve ever made, the Hot Sauce recipe is a basic Buffalo Wing Sauce but I have tweaked the recipe into a Hot Sauce that is seriously scary. So what makes it extreme? The answer is the addition of a homemade Chili Extract. Now for 99% of the public this recipe is just too time consuming, expensive and way too dangerous to make with the addition of homemade chili extract.
Okay so before we get started I have to add in a disclaimer, please read the following in full: Making an extract at home is very dangerous for many reasons, two such reasons would be the use of highly flammable/toxic alcohol and the second is that you are making very concentrated capsaicin which should be considered toxic. Capsaicin is a highly irritant material requiring proper protective goggles, respirators, and proper hazardous material handling procedures. Please see http://en.wikipedia.org/wiki/Capsaicin Consider your well being and that of your family if you decide to make chili extract at home.
Please take the above comments seriously. I made this batch of homemade chili extract while my family was on holiday’s, the only person that could have been hurt was myself. The very last warning is about the alcohol, it’s best to discard any unused alcohol. If a child or teenager was to drink such pure alcohol it would have a lethal result.
Making Homemade Chili Extract
So the basic methodology behind making a very simple chili extract is to submerge dried chili peppers in a very pure food grade alcohol which draws out the oil of the peppers into the alcohol solution. Then after 1-2 weeks the chili peppers are removed and then the alcohol is evaporated off leaving behind a mixture of sugars and chili oil.
So I managed to find some 95% Alcohol at a local shop, I’m not going to mention the brand but it was sold as an alcohol mixer which is okay to consume in extremely small amounts. There are cheaper products that can be used but some of the cheaper alcohols will have residual chemicals like Benzen or other additives which make the alcohol poisonous. Poisonous Denatured alcohol information http://en.wikipedia.org/wiki/Denatured_alcohol
Chili Peppers used to make Homemade Chili Extract
I soaked the peppers in two stages, each batch of peppers were soaked in the alcohol for a week then replaced with a new batch of peppers. The chili peppers oil is highly soluble in pure alcohol, even though I added a very large number of chili peppers into the alcohol it would have been capable of absorbing a lot more oil than what I added
- 37 Red Savina Chili Peppers
- 28 Orange Habanero Peppers
- 22 Serrano Peppers
- 13 Chocolate Habanero Peppers
I figured I’d use common chili peppers that are easily purchasable online. Yes I could have used super hot peppers like Ghost peppers which would have a higher volume of oil per pepper. I think the big upside of using something like a Jolokia pepper is that I wouldn’t need as many and then I would have to use as much alcohol to cover them. Which would in turn reduce the amount of time taken to evaporate the alcohol later on.
Evaporating the Alcohol
Evaporating the alcohol was potentially the most dangerous step in my little chili extract experiment. There are many horror stories online of people burning down there house, damaging their eye sight, destroying their lungs and possible the worst outcome would be hurting a family member or child. I tried to keep safety in mind during this step, I chose to evaporate the alcohol outside and at a time when no one else was on the property. What makes it dangerous is that the alcohol is extremely flammable but also the gas released from the solution is also flammable.
I used a food steamer as a safe double boiler setup, this way the heat was limited and also the food steamer has a heating element that is always submerged in cool water. You might notice the temperature gauge, the max temperature reached was 50C (120F) which is well under the boiling point of alcohol ( 78c/170F)
Safety note: Don’t smoke or have any flames lit while evaporating the alcohol. It is extremely flammable at room temperature an more so at elevated temperatures.
I was lucky enough to have a food grade glass container that fitted snugly into the top of the steamer. The steamer operated for exactly 1 hour and evaporated roughly 350ml (1 1/2 cups) of alcohol.
Extreme Buffalo Wing Sauce Ingredients:
- 1/2 CUP Red Wine Vinegar
- 1/2 Large Onion
- 4 small Ripe Tomatoes
- 2 Tsp Ground Cayenne Pepper powder
- 1 Cube Palm Sugar
- Chili Extract
- 1 1/2 Tsp Worcestershire sauce
- 1 Tsp Guar Gum
- 1 Tsp Garlic Paste
Makes 350 – 400ml (2 Cups)
Extreme Buffalo Wing Sauce Instructions
Okay so safety first, be sure to use the appropriate safety gear such as gloves and if possible glassed. Only cook this sauce if you have adequate ventilation above the stove top. Lastly don’t cook this extract sauce if yourself or anyone else might have adverse breathing reactions to chili fumes.
- The first step is to add the 1/2 Cup of red wine vinegar to your extract. The idea is to dilute the extract and bring it into a liquid solution . I used all of my homemade extract but you have to make up your own mind on what would be a safe amount of chili extract to use.
- If you don’t have an extract you could add 1/2 a cup of your favorite Extreme Hot Sauce into the vinegar.
- Mix the vinegar and extract without splashing it on yourself – use gloves.
- Let the vinegar sit for 10 minutes.
- Blend/liquefy the Tomatoes, 1/2 Large Onion, Cayenne pepper, sugar, Worcestershire sauce and garlic paste. At this point I would normally tell you to taste the mix but it’s hard to gauge the final taste of this mixture before its been cooked. If you like add in extra Cayenne pepper and garlic for taste but don’t leave any out as you’ll need a strong tasting sauce to compete with the extract.
- Strain the mixture through a sieve and into a small pot. This Buffalo Sauce recipe if for dipping wings in, you want a very fine and smooth sauce consistency.
- Add the vinegar and extract solution into the COLD pot with the other ingredients.
- Cook the Buffalo sauce ingredients for 20 minutes with the lid on the pot. Use a very low setting and boil the sauce at a slow rate.
If you want to stir the sauce remove the pot from the heat, let it sit for 10 – 20 seconds until it stops boiling then carefully lift the lid without letting any steam touch you. A tip is lift the lid on an angle, keep the closest edge of the lid touching the pot and this should let the steam escape away from your arm.
- After the 20 minutes is up carefully lift the lid and sprinkle in the Guar Gum. The Gum will bunch up and stick together if its just dumped into the pot. I’ve used the Guar Gum as a thickener and stabilizer. Try adding the Gum in small portions and check the consistency of the sauce, it seems to reach a tipping point in which a sauce can thicken in seconds to a thick mud like consistency. (I’m not 100% sold on Guar Gum I have read that at elevated temperatures it will break down and have little effect)
- Now remove the lid and boil for up to 40 minutes. Make sure all of the windows and doors are open in the house to let in some fresh air.
- To test if the sauce is ready to bottle, remove a teaspoon of the sauce and empty onto a plate. If a large amount of clear liquid drains from the sides of the sauce it isn’t ready. If only a small ring of clear liquid is visible then the sauce has been reduced enough. Keep in mind its a dipping sauce and also that when it cools down it will thicken a bit.
- Bottle up in sterilized glass bottles, be very careful but also be sure that the sauce is extremely hot. This will help reduce the chances of the Hot Sauce spoiling in storage.
The Extreme Buffalo Wing Sauce should keep for at least 6 months if boiled and bottled correctly. If possible store in a refrigerator.
That’s the end of my Extreme Buffalo Wing Sauce recipe. Be very careful with this sauce as it is insanely hot, be sure to mark the sauce as a super hot sauce as I have. It’s a very good idea to have a few of the heat quenching products at hand when making and testing out this sauce. At one point I had to wash out my mouth with vinegar and then with milk to try and halt a rather extreme burn.