Cayenne Garlic Hot Sauce/Wing Sauce

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Cayenne Garlic Hot Sauce

This small-batch cayenne garlic hot sauce combines fiery cayenne peppers, mellow roasted garlic, apple cider vinegar, and just a touch of honey for a sauce that's bold enough for wing nights but smooth enough to drizzle on eggs.

Prep Time: 10 minutes | Cook Time: 10 minutes | Yield: About 1 cup

Ingredients

  • 10 fresh cayenne peppers, stems removed
  • 4 garlic cloves, peeled
  • ½ cup apple cider vinegar
  • 1 tsp kosher salt
  • ¼ cup water
  • 1 tsp honey

Instructions

  1. Roughly chop the cayenne peppers (wear gloves).
  2. In a small saucepan, combine the peppers, garlic, apple cider vinegar, water, salt, and honey.
  3. Bring to a simmer over medium heat, then reduce heat and simmer for 8–10 minutes, until the peppers and garlic have softened.
  4. Let cool slightly, then transfer to a blender and blend until smooth.
  5. Strain for a smoother texture, or leave as-is for a chunkier sauce.
  6. Taste and adjust salt, honey, or vinegar as needed.
  7. Pour into a clean bottle and refrigerate.

Notes

  • For a milder sauce, remove the pepper seeds before blending.
  • Simmering everything together mellows the vinegar's sharpness and melds the flavors as it cooks, giving a rounder, less sharp finish than adding vinegar after blending.
  • This version is lower sodium than regular hot sauce. Add more salt if you want it to taste closer to store-bought.
  • I prefer it chunkier but if using a hot sauce bottle, the strained version is convenient because it doesn't get clogged up.
  • Easy to customize with different peppers. I like to add 1 or 2 datil peppers with the cayenne peppers.
  • Sauce keeps refrigerated for 2–3 months; always use a clean spoon to serve.

Variation: Wing Sauce

For a thicker, glossy sauce that clings to wings instead of running off:

  • ½ cup cayenne garlic hot sauce (about half a batch, above)
  • 4 tbsp unsalted butter
  • ½ tsp Worcestershire sauce
  • 1 tsp honey, optional

Warm the hot sauce in a small saucepan over low heat. Whisk in the butter a tablespoon at a time until fully melted and glossy. Stir in the Worcestershire sauce, and the honey if using for a touch more sweetness. Use immediately to toss with hot wings.

FAQ

How hot is cayenne garlic hot sauce?
Cayenne peppers typically range from 30,000–50,000 Scoville Heat Units, making this sauce moderately hot — hotter than tabasco but milder than habanero-based sauces.

Can I use dried cayenne peppers instead of fresh?
Yes, though you'll need to rehydrate them in warm water for 15–20 minutes first, and use about half the amount by weight since dried peppers are more concentrated.

Does this hot sauce need to be refrigerated?
Yes, it should be stored in the refrigerator to maintain freshness and food safety.

Can I make this hot sauce without a blender?
A food processor works as a substitute, though the texture will be slightly chunkier unless you strain it afterward.

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