Ghost Curry Wing Sauce Recipe
2 1/2 cups
Active Prep: 10 min
- 2 cups mayonnaise
- 1/4 cup rice wine vinegar
- 2 Tbsp. tamari (or soy sauce)
- 1 Tbsp. mirin
- 1 tsp. Roasted Granulated Garlic
- 1 tsp. salt
- 1/4 tsp. Fine Black Malabar Pepper
- 4 Tbsp. Ghost Pepper Curry Powder*
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*Adjust Ghost Curry depending on desired heat level. The 4 Tbsp. recommended is hot but not crazy hot. The sauce gets hotter the longer it sits, so plan accordingly.
Mix all ingredients together and refrigerate in a sealed container for 24 hours before serving to let the curry flavor and heat develop.
This makes an amazing spicy sauce or dip for pork or chicken wings. This recipe makes a lot, so you’ll have leftovers to make a hot mess out of any grilled meats or veggies, fried fish, burgers, sandwiches or potato salad.THANKS TO
Federal Bar & Grill, Savory Spice—Platte St/Denver, CO customer