1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Rippin' Red Hot Buffalo Wing’s

Store Peppers - Tuesday, April 03, 2018

Ingredients:
1⁄2 cup cold unsalted butter
11⁄2 tbsp white vinegar
1⁄4 tsp Worcestershire sauce
1⁄4 tsp cayenne pepper
1⁄8 tsp garlic powder
1 salt, to taste
Directions:
1. Combine Rippin' Red Hot Wing Sauce , butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder,
and salt in a saucepan and place over medium heat. Bring to a simmer while stirring with a whisk.
As soon as the liquid begins to bubble on the sides of the pot,
remove from heat and continue whisking until the sauce is smooth.

High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Fantastic Hot n Spicy Wings

Store Peppers - Friday, February 23, 2018

INGREDIENTS:
  • 3 lbs chicken wings, cut in two and tip removed
  • HOT SAUCE:
  • 1⁄2 cup ketchup
  • 1⁄4 cup water
  • 1⁄4 cup honey
  • 1⁄4 cup white vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons High River Sauces Rogue Moruga Blood Orange Scorpion Pepper Sauce
  • 2 -3 minced fresh garlic clove
  • 3 tablespoons minced dried onion
DIRECTIONS
  1. Set oven to broil.
  2. Prepare the wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or prepare a broiler pan.
  3. Arrange the wings evenly in a single layer.
  4. Place under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
  5. In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
  6. Up to this point, all above can all be prepared a day in advance and refrigerated.
  7. Set oven to 375 degrees F.
  8. Using long tongs, dip each wing in the hot sauce, and place evenly on a greased baking sheet.
  9. Bake for 35-40 minutes (basting with remaining sauce during cooking).
  10. To crisp up the wings, place under broiler for a couple of minutes.

SoCal Red Buffalo Wings Recipe

Christina Toomey - Saturday, February 10, 2018

INGREDIENTS:

  • 2 lb. chicken wings
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 1/4 c. SoCal Hot Sauce Hot Red
  • 4 tbsp. butter
  • 2 tbsp. honey
  • Ranch dressing for serving
  • Carrot sticks, for serving
  • celery sticks, for serving

DIRECTIONS:

  1. Preheat oven to 400° and place a wire rack over a baking sheet.
  2. In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper. Transfer to prepared baking sheet.
  3. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  4. In a small saucepan, whisk together SoCal Hot Sauce Hot Red and honey. Bring to simmer then stir in butter. Cook until melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with sauce until completely coated. Return wings to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes. Serve with ranch and vegetables.
 

EagleWingz Redemption Boneless Wings Recipe

Store Peppers - Saturday, January 20, 2018

Ingredients:

  • oil for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
  • 1/2 cup Eagle Wingz Sauce Shak Redemption Sauce
  • 2 tablespoon butter
Directions:
  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Combine Eagle Wingz Sauce Shak Redemption Sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
 


What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

"Probably the most unique store in this part of the country."

"First-prize winner at the Fiery Foods Show was Peppers’ Georgia Peach and Vidalia Onion."

"For lovers of hot sauce, this place is heaven."

"Chip has also created a museum of hot sauces … If you want to have a hot time in Dewey Beach, Delaware."

"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

"We’ve been talking about them all week long. Today’s the day we’re ready to cook with hot sauce. We’ve got Chip Hearn here…"

"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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