I’ve cooked wings for HSB Wing Off competitions (2007-2008) where readers submitted their most creative recipes. I’ve reviewed wing sauces from boutique hot sauce makers and mainstream brands. I’ve fried wings in restaurants, at tailgates, in home kitchens with broken equipment, and everywhere in between.

This guide pulls together everything I’ve learned. Whether you want to nail the classic buffalo wing or create something completely new, you’ll find the method, the sauce, and the recipes here.

Think of this as your definitive hot wings playbook. One place. Everything you need.

How to Make Classic Buffalo Wings

The original hot wing is unbreaded. Deep-fried. Tossed in a simple sauce of Frank’s RedHot and butter. That’s it. And it remains the gold standard.

The Method

Start with fresh or thawed chicken wings. Cut them at the joints to separate the flat from the drumette. Discard the tips (save them for stock if you want).

Pat the wings dry with paper towels. Moisture is the enemy of crispiness.

Heat canola oil to 375 degrees F in a deep fryer or heavy pot. You’ll need enough oil to submerge the wings completely.

Fry the wings for 10-12 minutes until the skin is golden and the meat is cooked through. A batch of about 2 pounds takes 10 minutes. Don’t crowd the pan.

Here’s the pro tip that came from years of trial and error: After 3 minutes of frying, pull the wings out. Use a fork to poke each wing once – just once. Then return them to the oil. This small step separates the skin from the meat and creates an almost impossible-to-achieve level of crispiness. Restaurant kitchens do this. Now you know.

Drain the wings on a wire rack (not paper towels, which trap steam).

The Sauce

Equal parts Frank’s RedHot and melted butter. That’s all it takes. Mix them together while the wings are still hot. Toss immediately.

Frank’s is the traditional choice because it’s tangy, not thick. It clings to the wing without turning gloppy. If you can’t find Frank’s, use any hot sauce that’s thin enough to coat evenly. Crystal Hot Sauce works well as a substitute.

If you want more sauce, make the ratio 2 parts Frank’s to 1 part butter. If you want it hotter, add more Frank’s or mix in a second hot sauce.

For the full detailed step-by-step method – including troubleshooting, oil temperature guides, and timing charts – read our How to Make Buffalo Wings: Step by Step Guide.

How to Make Breaded Hot Wings

Some people grew up eating breaded wings. Hooters-style. Sports bar-style. The kind with a crispy, crunchy exterior that holds sauce like a sponge.

Breaded wings are different from buffalo wings. They’re coated in seasoned flour or a light batter before frying. They take longer to cook. They have more crunch and less delicate skin.

The Method

Mix your breading: all-purpose flour, salt, pepper, garlic powder, and cayenne pepper. Use about 1 cup flour to 1 teaspoon each of salt, pepper, and garlic powder, and 1/2 teaspoon cayenne (adjust cayenne to taste).

Pat your wings dry. Coat them in the flour mixture – a dredging station with a shallow dish works perfectly.

Shake off excess flour. Fry at 375 degrees F for 12-15 minutes. The wings will be darker than unbreaded wings because the breading browns more quickly.

Drain and serve hot.

Breaded vs. Unbreaded

Choose unbreaded wings if you want the lightest, crispiest texture, the classic wing experience, or something that feels elegant.

Choose breaded wings if you want more crunch, more surface area for sauce, the comfort food and bar food vibe, or something that holds up to thicker sauces.

Both are legitimate. Neither is wrong. Pick based on what you’re in the mood for.

For the full detailed guide with video references and seasoning variations, read our How to Make Hot Wings: Step by Step Guide.

Alternative Methods for Making Hot Wings

Not everyone has a deep fryer. These alternatives work.

Oven-Baked Wings

Preheat to 425 degrees F. Line a baking sheet with foil and place a wire rack on top. Arrange wings on the rack (don’t crowd them). Bake for 45-50 minutes, flipping halfway through. The wings won’t be as crispy as fried wings, but they’ll be decent – and you’ll get less oil splatter.

For extra crispiness, pat the wings dry and toss them lightly in oil before baking.

Air Fryer Wings

Air fryers nail wings. Pat wings dry. Toss lightly with oil. Set the temperature to 380 degrees F and cook for 20-25 minutes. Shake the basket every 5 minutes. The wings come out crispy – almost as good as deep-fried.

Grilled Wings

Set up your grill for medium-high indirect heat (one side hot, one side cool). Place wings on the cool side. Close the lid and cook for 20-25 minutes, flipping occasionally. You’ll get char marks and a smoky flavor. The texture won’t be quite as crispy as fried, but grilled wings have their own thing going.

The Reality

Deep frying gives the best results. Period. The wing comes out crispy on the outside and tender inside in a way that other methods can’t quite match. If you have access to a fryer, use it.

But if you don’t, these alternatives are solid. They all produce edible, delicious hot wings. Some are better than others. Air fried wings are impressive. Grilled wings are a different experience entirely – which might be exactly what you want.

Choosing the Right Wing Sauce

A good wing sauce needs to do three things: coat the chicken, bring heat, and taste like something you want to eat.

Classic vs. Modern

The classic sauce is Frank’s and butter. It’s tangy, thin, and lets the chicken shine through. If hot sauce is new to you, start here. It’s hard to get wrong.

Modern wing sauces branch out into flavor territory. Sriracha-based sauces bring a garlicky kick. Habanero sauces add fruity heat. Specialty sauces incorporate honey, garlic, lime, or Asian spices.

Heat Levels

Not everyone wants extreme heat. And not every wing sauce should be painful to eat.

Mild sauces (good entry points): Frank’s RedHot, Crystal Hot Sauce, Texas Pete. These have flavor without the burn.

Medium sauces (balanced): Sriracha, Secret Aardvark Habanero, Tabasco. These bring noticeable heat with actual flavor.

Hot sauces (for hot sauce people): Ghost pepper-based sauces, Carolina Reaper sauces, Habanero XXX sauces.

Extreme sauces (for the challenge): Da Bomb Beyond Insanity, Blair’s Ultra Death. Extreme sauces are more novelty than flavor. They hurt. That’s the point. Save them for when you want the experience, not the meal.

What Makes a Good Wing Sauce

Body: A good sauce coats without sliding off. It needs viscosity. Too thin and it drips. Too thick and it’s gloopy.

Balance: Heat should amplify flavor, not mask it. A great wing sauce makes you think about what you’re eating, not just how much it burns.

Clinginess: The sauce should stay on the wing when you pick it up. Not run off onto your plate.

Think about Frank’s as the template. It’s thin, tangy, and clings because the butter adds fat. Any sauce that achieves a similar balance works.

For a ranked list of the best hot sauces specifically for wings, see our Best Hot Sauces for Wings.

Hot Wing Recipes from the HSB Archives

Between 2007 and 2008, we ran the HSB Wing Off competitions. Readers submitted their best, most creative wing recipes. People went wild. We got 30+ entries. Each one was delicious in a completely different way.

These recipes are part of the hot sauce blog archive. They’re tested. They work. Some are classics we keep making. Some are weird in the best possible way.

The Collection

Chipotle Honey Glazed Wings – Smoke and sweetness. The glaze caramelizes in the oven.

Asian Style Sesame Wings – Ginger, soy, sesame oil. Totally different from buffalo wings but absolutely crave-able.

Naga Wings with Oyster Dipping Sauce – Ghost peppers meet Asian flavors. Serious heat. The oyster dipping sauce cools the burn.

A Pirate’s Death Wings – Yes, there’s rum in the sauce. This one’s for when you’re feeling adventurous.

Cap’n Capsium Wings – The breading contains Cap’n Crunch cereal. Sounds wrong. Tastes fantastic. Childhood nostalgia with habanero heat.

Kamikaze Wings – Not named for extreme heat. Named for something else. You’ll find out when you make them.

Thai Peanut Wings – Peanut sauce. Lime. Cilantro. If you like Thai food, you’ll like this.

North Meets South Wings – Bourbon and Sriracha. Southern meets New York attitude.

Hot ‘n Dusty Wings – Dry rub approach. No sauce. Just spices and heat. Interesting texture.

Habanero Pomegranate Wings – The sweet-heat combo you didn’t know you needed.

These recipes live under our hot wing recipes section. Click any one and get the full ingredient list, method, and notes from the original creator.

Wing Sauce Reviews from the Blog Archive

We’ve been reviewing hot sauces since 2005. Many of those reviews are specifically about wing sauces or sauces that work great on wings.

Duff’s Famous Wings Review – The benchmark wing place. This is what we’re competing against.

Duff’s Honey Hot Sauce Review – Their bottled sauce. Available retail. Worth trying.

357 Extreme Wing Sauce Review – For people who think Frank’s is too mild.

Best Hot Sauces for Wings Roundup – Our ranked list. Updated regularly.

We keep adding reviews. The wing sauce category is always growing. New makers are pushing flavor in interesting directions.

Frequently Asked Questions About Hot Wings

How long do you deep fry chicken wings?

10-12 minutes at 375 degrees F. The skin should be golden. The meat should be cooked through. If you’re doing a large batch or frozen wings, add 1-2 minutes. Start checking at 9 minutes.

What temperature do you fry wings at?

375 degrees F. Not 350. Not 400. 375 degrees F is the sweet spot. It’s hot enough to crisp the skin without burning it. It cooks the meat through without drying it out. Use a thermometer. Don’t guess.

What oil is best for frying wings?

Canola oil. Vegetable oil. Peanut oil. Any neutral oil with a high smoke point works. Don’t use olive oil (burns). Don’t use coconut oil (wrong flavor). Canola is cheap and reliable.

Should wings be breaded or unbreaded?

Both work. Unbreaded is lighter and crispier. Breaded holds sauce better and has more crunch. Pick based on what you’re craving. Neither is “correct.”

How do you make wings crispy?

Pat them dry before frying. Use a fork to poke each wing 3 minutes into frying. Drain on a wire rack, not paper towels. Don’t sauce them too far in advance (they’ll get soggy if they sit). Eat them immediately.

What’s the best store-bought wing sauce?

Frank’s RedHot is the classic. If you want something with more flavor, try Secret Aardvark or Sriracha. If you want extreme heat, go with ghost pepper or Da Bomb. There’s no single “best” – it depends on your heat tolerance and flavor preference.

How many wings per person?

Count on 6-10 wings per person as an appetizer. 12-15 as a main course. This assumes you’re serving sides. If wings are the whole meal, people will eat more.

Make Wings. Invite People Over.

Hot wings are meant to be communal. You make a batch. You put out three sauces. People try different ones. Someone inevitably says something like “these are better than Buffalo Wild Wings.”

That’s the goal.

Start with the classic buffalo method. Master it. Then start experimenting with the recipes in the archive. Try a sauce you’ve never used before. Invite people who care about flavor.

The wing game changes once you start making them at home. Store-bought sauce and frozen wings become noticeably inferior. You’ll find yourself making wings for every gathering.

Want to explore more? Check out our Best Hot Sauces for 2026 to expand beyond wings. Or get started with our Best Hot Sauces for Beginners if you’re new to heat. And if you want our complete reference guide to how spicy everything is, grab the Scoville Scale Guide. It’s free.

Make wings tonight.

Nick Lindauer has been running the original hot sauce blog since 2004. When he’s not testing sauces or reviewing restaurants, he’s making wings. Usually both.

I’ve cooked wings for HSB Wing Off competitions (2007-2008) where readers submitted their most creative recipes. I’ve reviewed wing sauces from boutique hot sauce makers and mainstream brands. I’ve fried wings in restaurants, at tailgates, in home kitchens with broken equipment, and everywhere in between.

This guide pulls together everything I’ve learned. Whether you want to nail the classic buffalo wing or create something completely new, you’ll find the method, the sauce, and the recipes here.

Think of this as your definitive hot wings playbook. One place. Everything you need.

How to Make Classic Buffalo Wings

The original hot wing is unbreaded. Deep-fried. Tossed in a simple sauce of Frank’s RedHot and butter. That’s it. And it remains the gold standard.

The Method

Start with fresh or thawed chicken wings. Cut them at the joints to separate the flat from the drumette. Discard the tips (save them for stock if you want).

Pat the wings dry with paper towels. Moisture is the enemy of crispiness.

Heat canola oil to 375 degrees F in a deep fryer or heavy pot. You’ll need enough oil to submerge the wings completely.

Fry the wings for 10-12 minutes until the skin is golden and the meat is cooked through. A batch of about 2 pounds takes 10 minutes. Don’t crowd the pan.

Here’s the pro tip that came from years of trial and error: After 3 minutes of frying, pull the wings out. Use a fork to poke each wing once – just once. Then return them to the oil. This small step separates the skin from the meat and creates an almost impossible-to-achieve level of crispiness. Restaurant kitchens do this. Now you know.

Drain the wings on a wire rack (not paper towels, which trap steam).

The Sauce

Equal parts Frank’s RedHot and melted butter. That’s all it takes. Mix them together while the wings are still hot. Toss immediately.

Frank’s is the traditional choice because it’s tangy, not thick. It clings to the wing without turning gloppy. If you can’t find Frank’s, use any hot sauce that’s thin enough to coat evenly. Crystal Hot Sauce works well as a substitute.

If you want more sauce, make the ratio 2 parts Frank’s to 1 part butter. If you want it hotter, add more Frank’s or mix in a second hot sauce.

For the full detailed step-by-step method – including troubleshooting, oil temperature guides, and timing charts – read our How to Make Buffalo Wings: Step by Step Guide.

How to Make Breaded Hot Wings

Some people grew up eating breaded wings. Hooters-style. Sports bar-style. The kind with a crispy, crunchy exterior that holds sauce like a sponge.

Breaded wings are different from buffalo wings. They’re coated in seasoned flour or a light batter before frying. They take longer to cook. They have more crunch and less delicate skin.

The Method

Mix your breading: all-purpose flour, salt, pepper, garlic powder, and cayenne pepper. Use about 1 cup flour to 1 teaspoon each of salt, pepper, and garlic powder, and 1/2 teaspoon cayenne (adjust cayenne to taste).

Pat your wings dry. Coat them in the flour mixture – a dredging station with a shallow dish works perfectly.

Shake off excess flour. Fry at 375 degrees F for 12-15 minutes. The wings will be darker than unbreaded wings because the breading browns more quickly.

Drain and serve hot.

Breaded vs. Unbreaded

Choose unbreaded wings if you want the lightest, crispiest texture, the classic wing experience, or something that feels elegant.

Choose breaded wings if you want more crunch, more surface area for sauce, the comfort food and bar food vibe, or something that holds up to thicker sauces.

Both are legitimate. Neither is wrong. Pick based on what you’re in the mood for.

For the full detailed guide with video references and seasoning variations, read our How to Make Hot Wings: Step by Step Guide.

Alternative Methods for Making Hot Wings

Not everyone has a deep fryer. These alternatives work.

Oven-Baked Wings

Preheat to 425 degrees F. Line a baking sheet with foil and place a wire rack on top. Arrange wings on the rack (don’t crowd them). Bake for 45-50 minutes, flipping halfway through. The wings won’t be as crispy as fried wings, but they’ll be decent – and you’ll get less oil splatter.

For extra crispiness, pat the wings dry and toss them lightly in oil before baking.

Air Fryer Wings

Air fryers nail wings. Pat wings dry. Toss lightly with oil. Set the temperature to 380 degrees F and cook for 20-25 minutes. Shake the basket every 5 minutes. The wings come out crispy – almost as good as deep-fried.

Grilled Wings

Set up your grill for medium-high indirect heat (one side hot, one side cool). Place wings on the cool side. Close the lid and cook for 20-25 minutes, flipping occasionally. You’ll get char marks and a smoky flavor. The texture won’t be quite as crispy as fried, but grilled wings have their own thing going.

The Reality

Deep frying gives the best results. Period. The wing comes out crispy on the outside and tender inside in a way that other methods can’t quite match. If you have access to a fryer, use it.

But if you don’t, these alternatives are solid. They all produce edible, delicious hot wings. Some are better than others. Air fried wings are impressive. Grilled wings are a different experience entirely – which might be exactly what you want.

Choosing the Right Wing Sauce

A good wing sauce needs to do three things: coat the chicken, bring heat, and taste like something you want to eat.

Classic vs. Modern

The classic sauce is Frank’s and butter. It’s tangy, thin, and lets the chicken shine through. If hot sauce is new to you, start here. It’s hard to get wrong.

Modern wing sauces branch out into flavor territory. Sriracha-based sauces bring a garlicky kick. Habanero sauces add fruity heat. Specialty sauces incorporate honey, garlic, lime, or Asian spices.

Heat Levels

Not everyone wants extreme heat. And not every wing sauce should be painful to eat.

Mild sauces (good entry points): Frank’s RedHot, Crystal Hot Sauce, Texas Pete. These have flavor without the burn.

Medium sauces (balanced): Sriracha, Secret Aardvark Habanero, Tabasco. These bring noticeable heat with actual flavor.

Hot sauces (for hot sauce people): Ghost pepper-based sauces, Carolina Reaper sauces, Habanero XXX sauces.

Extreme sauces (for the challenge): Da Bomb Beyond Insanity, Blair’s Ultra Death. Extreme sauces are more novelty than flavor. They hurt. That’s the point. Save them for when you want the experience, not the meal.

What Makes a Good Wing Sauce

Body: A good sauce coats without sliding off. It needs viscosity. Too thin and it drips. Too thick and it’s gloopy.

Balance: Heat should amplify flavor, not mask it. A great wing sauce makes you think about what you’re eating, not just how much it burns.

Clinginess: The sauce should stay on the wing when you pick it up. Not run off onto your plate.

Think about Frank’s as the template. It’s thin, tangy, and clings because the butter adds fat. Any sauce that achieves a similar balance works.

For a ranked list of the best hot sauces specifically for wings, see our Best Hot Sauces for Wings.

Hot Wing Recipes from the HSB Archives

Between 2007 and 2008, we ran the HSB Wing Off competitions. Readers submitted their best, most creative wing recipes. People went wild. We got 30+ entries. Each one was delicious in a completely different way.

These recipes are part of the hot sauce blog archive. They’re tested. They work. Some are classics we keep making. Some are weird in the best possible way.

The Collection

Chipotle Honey Glazed Wings – Smoke and sweetness. The glaze caramelizes in the oven.

Asian Style Sesame Wings – Ginger, soy, sesame oil. Totally different from buffalo wings but absolutely crave-able.

Naga Wings with Oyster Dipping Sauce – Ghost peppers meet Asian flavors. Serious heat. The oyster dipping sauce cools the burn.

A Pirate’s Death Wings – Yes, there’s rum in the sauce. This one’s for when you’re feeling adventurous.

Cap’n Capsium Wings – The breading contains Cap’n Crunch cereal. Sounds wrong. Tastes fantastic. Childhood nostalgia with habanero heat.

Kamikaze Wings – Not named for extreme heat. Named for something else. You’ll find out when you make them.

Thai Peanut Wings – Peanut sauce. Lime. Cilantro. If you like Thai food, you’ll like this.

North Meets South Wings – Bourbon and Sriracha. Southern meets New York attitude.

Hot ‘n Dusty Wings – Dry rub approach. No sauce. Just spices and heat. Interesting texture.

Habanero Pomegranate Wings – The sweet-heat combo you didn’t know you needed.

These recipes live under our hot wing recipes section. Click any one and get the full ingredient list, method, and notes from the original creator.

Wing Sauce Reviews from the Blog Archive

We’ve been reviewing hot sauces since 2005. Many of those reviews are specifically about wing sauces or sauces that work great on wings.

Duff’s Famous Wings Review – The benchmark wing place. This is what we’re competing against.

Duff’s Honey Hot Sauce Review – Their bottled sauce. Available retail. Worth trying.

357 Extreme Wing Sauce Review – For people who think Frank’s is too mild.

Best Hot Sauces for Wings Roundup – Our ranked list. Updated regularly.

We keep adding reviews. The wing sauce category is always growing. New makers are pushing flavor in interesting directions.

Frequently Asked Questions About Hot Wings

How long do you deep fry chicken wings?

10-12 minutes at 375 degrees F. The skin should be golden. The meat should be cooked through. If you’re doing a large batch or frozen wings, add 1-2 minutes. Start checking at 9 minutes.

What temperature do you fry wings at?

375 degrees F. Not 350. Not 400. 375 degrees F is the sweet spot. It’s hot enough to crisp the skin without burning it. It cooks the meat through without drying it out. Use a thermometer. Don’t guess.

What oil is best for frying wings?

Canola oil. Vegetable oil. Peanut oil. Any neutral oil with a high smoke point works. Don’t use olive oil (burns). Don’t use coconut oil (wrong flavor). Canola is cheap and reliable.

Should wings be breaded or unbreaded?

Both work. Unbreaded is lighter and crispier. Breaded holds sauce better and has more crunch. Pick based on what you’re craving. Neither is “correct.”

How do you make wings crispy?

Pat them dry before frying. Use a fork to poke each wing 3 minutes into frying. Drain on a wire rack, not paper towels. Don’t sauce them too far in advance (they’ll get soggy if they sit). Eat them immediately.

What’s the best store-bought wing sauce?

Frank’s RedHot is the classic. If you want something with more flavor, try Secret Aardvark or Sriracha. If you want extreme heat, go with ghost pepper or Da Bomb. There’s no single “best” – it depends on your heat tolerance and flavor preference.

How many wings per person?

Count on 6-10 wings per person as an appetizer. 12-15 as a main course. This assumes you’re serving sides. If wings are the whole meal, people will eat more.

Make Wings. Invite People Over.

Hot wings are meant to be communal. You make a batch. You put out three sauces. People try different ones. Someone inevitably says something like “these are better than Buffalo Wild Wings.”

That’s the goal.

Start with the classic buffalo method. Master it. Then start experimenting with the recipes in the archive. Try a sauce you’ve never used before. Invite people who care about flavor.

The wing game changes once you start making them at home. Store-bought sauce and frozen wings become noticeably inferior. You’ll find yourself making wings for every gathering.

Want to explore more? Check out our Best Hot Sauces for 2026 to expand beyond wings. Or get started with our Best Hot Sauces for Beginners if you’re new to heat. And if you want our complete reference guide to how spicy everything is, grab the Scoville Scale Guide. It’s free.

Make wings tonight.

Nick Lindauer has been running the original hot sauce blog since 2004. When he’s not testing sauces or reviewing restaurants, he’s making wings. Usually both.

In other news, Lauren & I have been busy finalizing the purchase on a house within Houston. It is not a new house – just new to us. In fact, it’s a house straight out of the 1960’s – nothing has been updated since the day the original owners moved in. Take for instance the below image:

The bed spread matches the wallpaper. Which also matches the drapes that you can’t see in this photo.

Lot’s of demolition in our future – so much so that we’re not planning to move until February, even though we’re closing this month. Anyone interested in taking out some frustrations with a sledgehammer, just let me know! Plans are to gut just about everything, keeping only the basic foot print and updating to functional status as well as “won’t burn down if you plug a computer in” status. The joys of home ownership! My major goal: get the garden ready for planting asap – I’ve been without a green area for long enough.

Regularly scheduled reviews resuming asap.

It’s not the end of the world…  It Just feels like it!

HOUSTON — The 12th Annual Houston Hot Sauce Festival will be held Saturday, September 15, and Sunday, September 16 at the Stafford Centre.

There are some concoctions waiting here that will make you think 2012 really is the end of the world. (At least for a moment before you make your way to one of our volunteer-run beer and soda booths. Or an EMT picks you up.)

The Houston Hot Sauce Festival isn’t all about face-melting hot sauce – we take pride in showcasing products ranging from mild to wild! We have vendors from as far away as Australia with hundreds of  award-winning products to excite the senses; salsas, jams, jellies, rubs, marinades, wing sauces, pickled products, soup mixes, sweets, and more.

This year we are proud to host Chile Pepper Magazine’s Quest for the Perfect Ribs on Saturday. Six nationally known and awarded BBQ’ers will cook off to claim the title for perfect ribs. We will also have Jennifer Trainer Thomas joining us on Saturday to sign her latest book Hotsauce! that teaches hot sauce lovers how to make their own sauce!

Don’t forget to bring the whole family! The Houston Hot Sauce Festival has a free children’s area every year. Bring the whole family for plenty of activities, shopping, and food!

There will be ongoing live entertainment as well – including the Silverado Band and fire eater, Thomas (flame retardant)Wood! There will also be contests like the Lolli Lick-A-Thon sponsored by Intensity Academy, where participants must attempt to finish a pepper infused lollipop first. The pain experienced during this contest can be almost unbearable.

Proceeds will benefit  Snowdrop Foundation for Cancer Research. Festival Promoter, Carol Borge, is a 14 year breast cancer survivor.  “I wanted to give something back,” says Carol, “I survived and got to watch my kids grow up. I can only hope I’m helping someone else do that too.”

The Stafford Centre is located at 10505 Cash Road  

www.houstonhotsauce.com

Admission is $8.00, Children Under 12 are Free and FREE PARKING

Snowdrop Foundation is dedicated to assisting patients and families at Texas Children’s Cancer Center through funding for continued research to eliminate childhood cancer and scholarships for college bound pediatric cancer patients and survivors.

Quite possibly one of the coolest hot sauce sample kits I’ve ever come across – this little kit contains 10 sauces from the Triiifecto Planetary Pepper Sauce company and is available for $20. Orders can be placed at email@triiifecto.com. I haven’t yet had the chance to dig into the sauces, but my mouth is watering over the Black Hole (made with: jolokia, habaneros & blackberries) and the Ra (made with: jolokia, habanero & horseradish). Reviews to come soon!

More about the Triiifecto Planetary Pepper Sauce Company:

[quote]Triiifecto, Inc is a company with a very unique product. Like many other companies, we produce pepper sauces and more. What makes us different and that we pride ourselves on is that our hot sauce taste good, smells good, and it is good for you too! Every serving of Triiifecto hot sauce has 100% vitamin C, 8% vitamin B6 and 35% vitamin B12 of the daily recommended amount per teaspoon. An entrepreneur who is passionate about hot sauce, cooking, grilling and enjoying life, founded Triiifecto, Inc in 2011. All of this combined resulted in the creation of Triiifecto, Inc serving up a wide variety of hot sauces. With a variety of flavors and different levels of heat, we are confident everyone is sure to find a Triiifecto sauce or salsa that they enjoy![/quote]

From the creator’s of Bacon Salt and Baconnaise, we now have Sriracha Popcorn!

[quote]

We recently heard from one of our favorite defenders of reason, bacon and impeccable grammar,  The Oatmeal. It turns out that we have something in common with The Oatmeal besides an intense love for bacon – our fiery food mistress is the Rooster.

We couldn’t wait to team up with The Oatmeal on our newest invention – Sriracha Popcorn. It’s a Thai-inspired kick-in-the-face with red chilies, garlic, sugar and a hint of vinegar. Just like the Rooster Sauce that inspired it, we think you’ll find yourself getting as addicted to it as we are.

Buy it on the J&D’s website for only $5.99, or buy it in a 3-pack or 18-pack case. You can also buy it direct from TheOatmeal.com and bundle in a very instructive guide to punching a dolphin in the mouth (we read this after watching The Cove and are pretty confused about life right now) or other incredible sriracha and non-sriracha merchandise they offer.

Supplies are very limited – so get some roostercorn while you can.

[/quote]

It’s been Torchbearer’s best-seller since they’ve introduced it, and now it’s available with a Torchbearer style label.

This versatile garlic sauce can be used straight from the bottle as a dip, as a marinade, as a glaze or added into just about anything that would benefit from a bit of garlic.  The mix of garlic, dijon mustard and other all natural ingredients make for a great addition to your next meal.

Now’s the chance to get Oh My Garlic at 25% off a with any order–just use coupon code GARLIC now through Labor Day.
[pullquote_left]Now and always free Shipping [/pullquote_left]

Torchbearer is proud to offer free shipping to you on your next stock-up shipment from Torchbearer Sauces.  Order $75 on any order and shipping is free using coupon code FREE SHIP.

I don’t bake because I’m not a fan of measurement when cooking – but this recipe is forgiving enough even for the most haphazard cook like myself. I prepared these one weekend for a family dinner and 6 people were able to put a massive dent in 24 muffins (double the recipe) – so that tells you it was good.

I adapted this recipe from one that I came across on Pinterest – adding the bacon and changing up some of the measurements. These will last for a few days – but are best right out of the oven (or re-heated when ready to serve).