fix Hot Sauce: a Review & Recipe
Move over Rooster – there’s a new Sriracha in town! A couple of weeks ago one of the guys behind Fix Hot Sauce asked if I’d like to try a bottle of their sriracha. After taking a look at their site, I was interested – a fresh, local sriracha? Intriguing.
I don’t know about you, but I’ve never thought about looking for anything other than the rooster. I have a large bottle that’s been hanging out in my fridge – for way longer than I’d like to admit. I’ve taken it for granted, using it as a condiment mainly for soups or Asian dishes and it’s been fine. There’s been no considering that there might be something better. But that’s changed.
The sauce arrived, I opened it, poured a little on my finger and tasted it. Wait a minute! This sauce tasted like a food, not just an indiscriminate sauce. It was fresh, flavorful and had a lovely hot, but not searing, bite.
After dipping and drizzling it on a few things I decided to try it in a way that really let the taste of the sauce come through – not just as a condiment but as the star. I had a recipe sitting in my “to try” pile that seemed perfect – Slow Cooker Buffalo Wings.
I loved the recipe – easy to make, a little more healthy than deep-fried wings, yet close enough to traditional Buffalo Wings to satisfy the craving. And they were delicious made with the fix Hot Sauce. Fresh and spicy! Tender and juicy. As messy and finger-licking good as any hot wing should be.
I believe fix is only available through their website. They are currently offering a 25% discount before they officially launch. You can order fix here.
And then try it with this recipe…
Slow Cooker Buffalo Wings
Adapted from this recipe
- 2 pounds chicken wings, thawed not frozen
- 8 ounces fix Hot Sauce
- 2 TBSP butter, cut into smallish pieces
- Blue Cheese Dressing (I mixed up Blue Cheese, Sour Cream & Greek Yogurt to taste)
- Carrot sticks
- Celery sticks
Add the chicken and sauce to the slow cooker. Toss to coat all wings. Place bits of butter on top of the wings.
Cook on HIGH for 2-2.5 hours. Keep the lid closed to retain the heat. I opened once to turn the wings over and make sure they were all still covered in sauce.
When cooked, take the wings out of the slow cooker, leaving the sauce in the slow cooker, and put the wings on a baking sheet.
Broil the wings in the oven for a few minutes on each side until browned and crisp.
Place the wings on your serving dish along with celery, carrots and a bowl of dressing. Drizzle or brush some of the leftover sauce from the slow cooker over the wings making them as messy as you’d like!