Spiceology is now the proud maker’s of our first-ever, small batch and limited-release hot sauce.
It’s not just the never-before-tasted flavors from our Black & Bleu Cajun blend, fermented cayenne, apple cider vinegar, paprika, garlic, and more that make our sauce different. It’s how we want you to use it.
Sure, you can take that basic shake-that-stuff-on-everything approach. But, just like we think you should use spice blends differently, we think sauces deserve the Spiceologist treatment, too.
Here Chef Tony Reed uses the hot sauce as a brine for some ultra-moist and flavorful chicken wings.
Black & Bleu Sauce-Brined Chicken Wings
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
For the Brine:
- 2 cups Buttermilk
- 1/2 cup Spiceology Black & Bleu Hot Sauce
- 2 cups Water
- 1/4 cup Light Brown Sugar
- 3 Tbsp Spiceology Nashville Hot Chicken Blend
For the Wings:
- 1 lb Chicken Wings
- 1/2 cup BBQ Sauce
- 3 Tbsp Spiceology Black & Bleu Hot Sauce
Instructions
- In a medium-size bowl mix together the buttermilk, Nashville Hot blend, Black & Bleu hot sauce, water, and brown sugar. Stir well.
- Place chicken wings in brine mixture, and brine for up to 24 hours (and minimum 2 hours).
- After brining is finished get your smoker (or oven) to 250 degrees.
- While getting to temperature, mix together the BBQ sauce and hot sauce together in a small bowl. Set aside.
- Remove wings from brine and pat dry with a paper towel.
- Place in oven or smoker and smoke for 30 minutes.
- After 20 minutes, brush with BBQ sauce mixture.
- Cook until 165 degrees internal temperature.
- Once finished serve immediately.
