Some time ago, I found myself helping a restaurant re-do it's menu. The forst thing they wanted me to do was to duplicate about 10 different wing sauces. The first one tok a bit of time, but it got easier and easier for me to do it.
Then a told me that I should make up dry mixes for both Wing and BBQ sauces because I was so good at deveoping flavors. That;s what I've sold for the past 2 years. Wing and BBQ Sauces in a mix.
Now, I've come around to making wing and bbq sauces and bottling them.
How do I come with my sauces?, you may ask. I tend to hang out at 3 different adukt beverage locations to watch football on Sundays. This is where the ideas come from, and where I do my testing. I get a lot of input sbout how hot they are. If you haven't figured it out yet, I'm a "Chili Head", I like my Wing Sauces HOT. I'll walk around, get people to try a new sauce, and ask first of all if they like it, and more importantly how hot they would consider it.
Although I've placed a small amount of my Wing and BBQ Sauces on line, I've got almost 100 recipes right now, with new ones coming out every 2 - 4 weeks. That is, of course, if I don't get new ideas from my friends or customersl. So, be sure to let me know if you have a craving for a particular flavor.
And example of this is the Pomegranate Sauces. My younger son loves pomegranate in any shape or form. He loves the juice, the seeds, Pomegranate Mollasses, etc. He asked me to come up with a Pomegranate Wing Sauce. I asked him ho he wanted it, and he let me know in no uncertain terms that it should be "Killer Hot". Not wanting to disapoint him, I came up with my Fiery Hot Pomegranate Wing and BBQ Sauce. Not realizing it, I had actuall made it hotter than my hottest sauce at the time. We named it "The Sneaky Poom" because after having 3 wings or so, the heat really begins to kick in.
Keep checking back every couple of weeks, or so, because I'll keep adding more as time goes on.
Even though I DO make sauces that are REALLY HOT, I'm not a believer in stupid heat. I've got to provide great flavor first, then let the heat kick in.