I’m a huge fan of hot sauce, but sometimes I get carried away and buy too many bottles. Rather than going crazing and pouring hot sauce on top of everything I eat, just to use up all those bottles, I like to get creative and cook with the sauces. Today I’d like to share with you a recipe in which I used some extra hot sauce that needed to be used up.
This particular hot sauce came in my Monthly Pepper Box (read about it here), and as delicious as it was just on top of tortilla chips, I kept envisioning it as something more. The sauce is called Peach Bowl Speedway and it’s made by High Octane Sauce Company. The ingredients list is quite short and the main flavours are peach and habanero peppers. When I first tasted the sauce I thought it would pair perfectly with chicken, fish, mixed into bbq sauce, or even just as a dipping sauce for spring rolls. So I decided to make some roasted chicken wings with the hot sauce and below is the super simple recipe.
- 4 raw chicken drumsticks (leave the skin on)
- 6 raw chicken wings
- one bottle of peach habanero hot sauce (you probably will only use half or three quarters of the bottle)
- large pinch of garlic powder
- a pinch of fine sea salt
- large bowl with a lid or some plastic wrap
- disposable kitchen gloves
- baking sheet
- basting brush or spoon
- In a large bowl combine half the bottle of the hot sauce with the garlic powder and sea salt. Mix until all ingredients are thoroughly combined, then taste and if needed adjust the seasoning. Put your disposable kitchen gloves on then place the raw chicken into the bowl with the sauce. Use your hands to coat the chicken with the sauce, making sure that it is well coated. Cover the bowl with the lid or with plastic wrap then set in the refrigerator for at least one hour.
- Either fire up the grill or turn your oven on to 200℃ or 400°F, have the baking sheet ready. Use a pair of thongs to lay the chicken pieces out onto the baking sheet — make sure not to crowd them. You’ll have extra sauce in the bowl, but don’t discard it. Place the baking sheet in the centre of the oven and bake for ten minutes. Carefully open the oven door and flip the chicken over. Now use a spoon or a basting brush to coat the chicken with the leftover sauce — make sure you get as much as possible on it. Put the chicken back into the oven and bake for another 15 to 20 minutes or until the chicken is nice and crispy and begins to brown. Also discard any of the leftover hot sauce from the bowl.
- Remove the chicken from the oven and allow to cool slightly before serving. Serve with extra hot sauce and some carrot sticks, if desired.
I can’t tell you how delicious and great the hot sauce worked in the roasted chicken. It was a little spicy, peachy, juicy, and just so good. My husband and I enjoyed this as light lunch paired with the carrot sticks, extra hot sauce for dipping, and a green salad. It was super easy to prepare and best of all, we were able to enjoy the hot sauce without having it go to waste.
Tell me, have you ever cooked with hot sauce?