I like to try smaller brand products. They often are a little bit more adventurous and have different flavour profiles. Today I try Hickey Bottm Smokey Hot Sauce.
When trying a hot sauce, I try it three ways, by itself, cooked in a recipe and sprinkled as a sauce on prepared food.
When I taste Hickey Bottom Smokey Hot Sauce, it has a nice heat. It is definitely hot but not painful to the tongue. I would say it is about as hot as Frank’s Red Hot Sauce.
A lot of hot sauces have heat and a vinegar hit and that is about it. This hot sauce has a vinegar background but it also has a complex blend of flavours. There are hints of smokey tones and some nice spice flavours.
To try the sauce cooked, I made up 12 Buffalo Wing segments with a modified recipe from my Scarbelly Wings. Intead of using Creole Butter, I melted 15 ml (1 tbsp) of butter and added 15 ml (1 tbsp) of the hot sauce. I then put the mixture in the microwave, covered for 30 seconds to make sure it is hot. If it isn’t the butter can harden while injecting.
Mix the butter and sauce and inject it into the wings. This will be messy. Some always shoots out.
I gave the wings a rub with Bub ‘n Muthas Honey ‘n Heat rub.
At this point you can cook the wings right away or put it in the fridge for up to a day.
I preheated my smoker to 350 F (175 C). You could do these on a tray in a 350 F (175 C) oven as well. I cooked the wings for 25 minutes. I flipped and cooked for another 25 minutes. I made sure the internal temperature of the wings was over 170 F (75 C)
I melted 15 ml (1 tbsp) of butter and added 25 ml (2 tbsp) of hot sauce. I tossed the wings in the mixture and served hot.
The hot sauce gives a nice heat without killing and compliments the smoke well.
I also tried the hot sauce added to beans and again as a sauce on hash browns. It added a nice heat and more complexity to the dishes.
This sauce is very tasty. It is not a fiery hot sauce but has a good heat. I like the more complex flavours and enjoyed it.
The Old Fat Guy