Angry Chicken Hot Wing Sauce

Simply the best.  Spicy with a hint of ghost pepper, New Mexico Green chile and a touch of sweetness.  Truly the best hot wings you will ever have.  

Best recipe:  Deep fry the chiken wings until cooked through at 250 F to 300 F. (12-15 minutes) Drain oil off wings, cool to room temperature, freeze in a zip lock bag.  (**see tip below) Fry again at 400F when ready to eat.  Leave the rest in the freezer and when game day or the get together comes you have some ready. ( Twice fried gives the crispiest wings. ) Toss in Angry Chicken sauce and serve.  Simple as that.  

For more than just hot wings. Forget the tobasco or similar hot sauce.  You will want this on everything!  A unique SW flavor and the heat level you been looking for. Just enough heat to please. All purpose hot sauce with the perfect blend of Smoked Ghost Pepper and NM Green Chili.  Skip the ketchup and steak sauce, use this.

Good as a steak sauce, chicken wing sauce or all around sauce. Dip your french fries in this one! Makes a great marinade for chicken, pork or or steak.  Use in addition to the BBQ mix for a great flavor!
Use this to make your next batch of chicken wings as they will be the best!

**refrigerate wings overnight instead of freezing if you will use them the next day.  Freeze to keep longer.  Thaw before the second fry.  Not necessary to fry twice but they are the crispiest if you do.  If you do not fry them twice, cook them approx. 12 minutes at 350F-400F until cooked through.  enjoy!