Wingstop Atomic Sauce Recipe
The Wingstop Atomic Sauce Recipe brings restaurant-quality heat straight to your kitchen.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Fine mesh strainer
- Glass storage jar
- Heat-resistant gloves
Ingredients
- 1/2 cup hot sauce cayenne-based
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground habanero pepper
- 1/4 teaspoon ghost pepper powder
- 2 tablespoons butter
- 1 teaspoon salt
Instructions
- Heat saucepan over medium heat carefully.
- Add hot sauce and vinegar together.
- Whisk in brown sugar until dissolved.
- Add garlic powder and onion powder.
- Stir in smoked paprika and salt.
- Mix habanero and ghost pepper powders.
- Simmer sauce for five minutes only.
- Remove from heat and add butter.
- Whisk until butter melts and combines.
- Strain sauce through fine mesh strainer.
- Cool completely before storing in jar.
Notes
- Wear gloves when handling ghost pepper powder to avoid skin irritation
- Start with less spice and gradually increase heat to your preference
- Store properly in refrigerator for up to two weeks maximum
- Strain carefully to remove any lumps for smooth consistency
- Add butter last to prevent separation and ensure creamy texture