The origins of this recipe came from a chef in Philadelphia who called himself the Punk Chef. I've tweaked it a bit. This is truly an awesome sauce. Feel free to tone down the heat by using different combinations of peppers. If you replace the habaneros with a large poblano, the sauce will be much milder. Leah prefers a combination of jalapenos and seranos for the best flavor. When choosing a beer, choose whatever you are willing to drink because you will have three quarters of a bottle left. Leah likes to use a winter wheat or a red ale because either pairs well with the orange juice. You can also skip the beer and use an extra ¼ cup of OJ.
Leah’s Punk-Ass Wing Sauce
Ingredients
3 jalapenos
3 habaneros
1 clove garlic, minced
¼ Cup beer
1 Cup Franks Redhot Sauce
1/2 Cup orange juice
3 T Grated ginger
Butter, optional
Directions
Roast the peppers on the grill or under the broiler until the skins turn brown. Let cool slightly and rub off the charred skin. Don’t rinse them or you will wash away all the lovely roasted flavor. Remove the seeds and veins and mince very fine. NOTE: This is a good time to wear food-prep gloves. If you don’t, you run the risk of ruining your contact lenses when you take them out later!
Sweat the peppers and garlic over medium heat in a dry pan. They should get very soft. Some may stick to the pan, but they should not burn or brown.
Deglaze the pan with the beer. Add the hot sauce and orange juice and simmer for 45 minutes.
Remove from heat and add the ginger. Let it cool completely. Once cool, add water to make it the consistency you want.
To serve, toss cooked chicken wings with the sauce, or mix the sauce with a tablespoon or two of melted butter and then toss the wings. Melted butter will tone down the heat a bit.
Leah’s Punk-Ass Wing Sauce
Ingredients
3 jalapenos
3 habaneros
1 clove garlic, minced
¼ Cup beer
1 Cup Franks Redhot Sauce
1/2 Cup orange juice
3 T Grated ginger
Butter, optional
Directions
Roast the peppers on the grill or under the broiler until the skins turn brown. Let cool slightly and rub off the charred skin. Don’t rinse them or you will wash away all the lovely roasted flavor. Remove the seeds and veins and mince very fine. NOTE: This is a good time to wear food-prep gloves. If you don’t, you run the risk of ruining your contact lenses when you take them out later!
Sweat the peppers and garlic over medium heat in a dry pan. They should get very soft. Some may stick to the pan, but they should not burn or brown.
Deglaze the pan with the beer. Add the hot sauce and orange juice and simmer for 45 minutes.
Remove from heat and add the ginger. Let it cool completely. Once cool, add water to make it the consistency you want.
To serve, toss cooked chicken wings with the sauce, or mix the sauce with a tablespoon or two of melted butter and then toss the wings. Melted butter will tone down the heat a bit.
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