Recipe courtesy of Matt Reynolds

Winning Hot Sauce Recipe from the 2015 National Buffalo Wing Festival

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: about 3 cups (enough for 36 wings)
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1 to 2 sticks butter

10 to 20 cloves garlic, pressed or chopped

1/2 green bell pepper, seeded and chopped

4 to 8 chile peppers, finely chopped (habaneros, serranos, jalapenos, etc.¿grab an assortment of whatever's available)

One 23-ounce bottle Frank's RedHot hot sauce (don't use generics)

1/2 to 2 tablespoons honey mustard

Dashes celery salt

Assorted hot sauces, such as Tabasco, Cholula, etc., to taste


  1. Melt 1 stick butter in a medium skillet over medium-low heat. Add the garlic and saute for 1 to 2 minutes, being careful not to let it burn. Add half of the bell peppers and chile peppers, and saute for another 1 to 2 minutes. Pour in the Frank's RedHot. Simmer for 5 to 10 minutes, stirring occasionally. Add the honey mustard, dashes of celery salt, and assorted hot sauces to taste. If the sauce tastes bitter (caused by some peppers), add more honey-mustard, or just plain honey, until the bitterness disappears.
  2. Continue simmering until the sauce has reduced by 5 to 10 percent, anywhere from 5 to 15 minutes. For a milder sauce, add more butter during this time; for a hotter sauce, add more peppers. Adjust ingredients to taste. Voila! 

Cook’s Note

Cook's Note: A few notes on frying chicken wings: Use fresh (not frozen) and always naked (not breaded) wings. Remove the wings from the refrigerator at least 1 hour before frying to let them come up to room temperature. If using frozen wings, thaw completely before frying. 375 degrees F is a good temperature for most deep fryers, but test yours, because some run hotter. Frying should take 8 to 12 minutes. Aim for the sweet spot where the wings are crispy on the outside and juicy, but not undercooked, on the inside.