|Wings from the Asian grocery|
I like to mimic some of my favorite sauces and try to improve on them. This week I went after one of the most popular wing sauces at Buffalo Wild Wings, Spicy Garlic. Great flavor and sneakily spicy, this sauce brings the hammer.
For this sauce, I used garlic from my friend's garden and roasted it for an hour or so. Then I cooked down the vinegar base with a ton a spices. Instead of oil, I used a flax egg and corn starch to thicken. When it was cooking down, I added water as needed and I don't think it took away from any of the flavor. This yields about 16 oz. so feel free to double it if you need more. Enjoy!
- 1 head roasted garlic
- 1 cup apple cider vinegar
- 2 tbsp. hot chili powder
- 1 tbsp. cayenne
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 2 tsp. salt
- 2 tsp. sugar
- 1 tsp. pepper
- 2 flax eggs (2 tbsp. ground flax mixed with 6 tbsp. hot water)
- 1/4 cup water (and more as needed)
- 1/4 cup corn starch
- Cut the top off the garlic, add a little broth or water, wrap in foil and roast at 425 for an hour or so.
- While the garlic is roasting, add vinegar, spices and sugar to a sauce pot at medium high heat. Simmer for 5-7 minutes
- Whisk flax egg and corn starch together. Add the to the pot.
- Cook for another 8-10 minutes on medium low heat. Add water as necessary.
- Add the sauce to a blender and squeeze out the garlic into the blender with the sauce. Blend until smooth.
|Bottling the sawwwce|
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