Manual Ghetto Hot Sauce

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Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own. Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing would be fried dill pickles.

Those salty, sour crunchy chips are a perfect pairing in my book. In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator. All products linked here have been independently selected by our editors.

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After grilling, they're tossed in Sports Grill's spicy signature sauce. The kicker is a quick Worcestershire-sauce wash that gives the wings a vinegary pop and adds an element of savoriness we couldn't find anywhere else. Grilled Wings at Shuckers Waterfront Grill. They're crisp on the outside, hot and juicy on the inside, with the perfect amount of spice thanks to a secret blend. Football and these wings are the ideal way to spend a Sunday.

Grocery store hot sauces ranked worst to best

Be careful, though: There was more than an hour wait for a table on a recent weekend. Jerk Wings at House of Wings. Opened in by Musaddiq "the King of Poultry" Muhammad, this counter-service spot in the heart of historic Overtown wasted no time becoming a neighborhood institution. However, the jerk wings — flavored with a combination of fiery jerk seasonings and classic, vinegary Buffalo sauce — never disappoint.

Smokehouse Wings at Bulldog Barbecue. Former Top Chef contestant and all-around loudmouth Howie Kleinberg took his television momentum and opened this North Miami barbecue joint.

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  • The blue cheese doesn't come on the side — it's mixed in with the spicy hot sauce and dressed over meaty wings. They're somewhat smoky, somewhat spicy, and everything you want in a wing. Call it the little shop that Korean fried chicken and honey-orange-glazed ribs built. Richard Hales' double-fried chicken wings have been a hit ever since he mustered the courage to open Sakaya Kitchen in a once-deserted midtown mall.

    Miami Ave. Meaty and full of spice thanks to plenty of Scotch bonnet peppers in the sauce, these are among Miami's best and most unusual wings.

    sauce Archives • Ghetto Red Hot

    These massive wings are sweet, savory, and juicy. A hint of chili gives the chicken flavor rather than heat, but if you want to turn up the volume, dip your wing into the peppery habanero ketchup.

    This microbrewery and pub is a longtime favorite of University of Miami students and beer buffs. Behind the bar are windows giving diners a look into the restaurant's brewing operations. They might look like regular Buffalo wings, but they're not.

    Hot Sauce

    Glazed in a creamy Vietnamese sriracha hot sauce, these wings hit you immediately with the spicy punch of the Thai chili sauce that's gained a cult-like following. Triple Threat Wings at Bru's Room.


    It felt like it took years for this Broward transplant to make its way to Miami. The first thing to note is that for a few extra bucks, you can request your order be all drumettes or flats, a worthwhile expenditure for any serious wing eater. This is Bru's Triple Threat, a combination of smoky, spicy barbecue sauce along with a sweeter amalgam that's grilled and showered with pungent garlic.


    If you must turn your back on Buffalo sauce, this is the way to do it. Scampi Wings at Scully's Tavern. How can garlic-and-butter-doused anything ever be bad? Keep a fork nearby to scoop some of those tender cloves onto each bite.