# Fermented Homemade Hot Sauce and Buffalo Wings

A guide to making fermented hot sauce from scratch, then using it to create a classic buffalo wing sauce.

- Servings: 2 pounds of wings
- Prep time: 20 min
- Cuisine: American
- Category: Dinner
- Difficulty: easy
- Diet: dairy-free
- Language: en

## Ingredients

- 540 g red fresno chili
- 1150 ml filtered water
- 51 g fine sea salt
- 8 clove garlic, peeled and thinly sliced
- 1/2 cup canola oil
- 150 ml white vinegar
- 42 ml reserved pepper brine
- 1 kg chicken wings
- 10 g baking powder
- salt (optional)
- 35 g unsalted butter
- 60 ml hot sauce (made in steps above)
- 2 dash worcestershire sauce (optional)
- 10 g honey

## Instructions

1. Remove the tops from the red fresno chilies and slice them in half lengthwise.
2. Place the chilies into a half-gallon mason jar.
3. In a separate bowl, mix the filtered water and fine sea salt until the salt is dissolved.
4. Pour the brine into the mason jar over the chilies until they are completely covered.
5. Weigh the peppers down to keep them submerged in the brine using a ramekin or a water-filled plastic bag, then cover the jar and let sit at room temperature for five days to two weeks.
6. Once fermented, strain the chilies through a mesh strainer into a bowl, reserving the brine.
7. In a small saucepan, fry the sliced garlic in canola oil over medium-low heat until golden brown.
8. Strain the garlic, reserving both the garlic and the oil separately.
9. In a blender, combine the fermented chilies, toasted garlic, white vinegar, and the reserved pepper brine.
10. Blend on high speed until the sauce is smooth, streaming in half of the reserved toasted garlic oil while blending.
11. Add salt to taste and blend.
12. Strain the hot sauce through a fine mesh strainer for a smoother texture.
13. In a bowl, toss the chicken wings with baking powder and salt.
14. Arrange the wings on a wire rack set on a baking sheet lined with foil.
15. Bake the wings at 425 degrees Fahrenheit (218 degrees Celsius) for 30 to 40 minutes.
16. In a saucepan over medium heat, combine the butter, the prepared hot sauce, optional Worcestershire sauce, honey, and a small pinch of salt.
17. Stir often until the sauce comes to a boil, then remove from the heat.
18. Toss the cooked wings with the buffalo sauce in a bowl.

## Equipment

- knife
- cutting board
- half-gallon mason jar
- bowl
- whisk
- small saucepan
- mesh strainer
- blender
- baking sheet
- wire rack
- aluminum foil

## Tips

- Fresno chilies can be substituted with jalapenos.
- A white, webby film on the brine is likely harmless 'kahm yeast', which is different from fuzzy mold; if it's fuzzy, it's mold and should be discarded.
- The brine may look cloudy during fermentation, which is totally normal.
- You can strain the sauce through a chinois or fine mesh strainer for a smoother texture.

## Source

- Original video: https://www.facebook.com/share/v/1C452m2Ntc/?mibextid=wwXIfr
- Creator: Joshua Weissman
- Recipe page: https://www.cliprecipe.com/recipe/b79d5cb2-935f-4a20-88c7-06ba9f6219b7
- Extracted: 2026-09-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt