Use it
A hot sauce that only works on wings is a novelty. Here is where ours actually earns its shelf space — short, specific, and with no life story before the ingredients.
Mouser · 2 min
The lime wakes the yolk up. Sauce goes on after the plate, never in the pan — heat kills the top notes you paid for.
Catbird Seat · —
Smoke on smoke, and the cider vinegar cuts the fat, which is the whole job. A spoonful of braising liquid thinned with sauce makes a finishing drizzle.
Catbird Seat · 5 min
Two dashes, then one more. It replaces both the hot sauce and the Worcestershire — the black garlic is doing the savoury work.
Hackle · 12 min
Trust us. Halve, cut side down on a hot grate, four minutes. Off the heat, a little sauce and flaky salt. Ginger and char belong together.
Mouser · 15 min
Thin two spoons of sauce with a spoon of the noodle water until it coats. Toss while everything is warm, eat it cold an hour later.
Catbird Seat · —
Stir in at the very end. Does the work of a whole sofrito without the twenty minutes.
Hackle · —
Ginger and brine were made for each other. One drop, not a pour — you are seasoning, not dressing.
Any of them · —
This is not a hard question. Nashville hot is a paste that goes on before frying; ours goes on after. They are not competing.
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