Rooster sauce seattle

The primary ingredient in the sauce is fresh habaneros, which are teamed up with garlic, chili, cayenne, and curry, on top of an olive oil base, which makes for a creamier consistency. Based in Olympia, Rooster Sauce is sold at quite a few grocery stores in the capital city and sits at the ready for dousing eggs and hash browns at many a local brunch joint. And how hot is the sauce? And curry may be the sixth ingredient, but it vies for the primary flavor. Ingredients are sourced as locally as possible.

Due to increased demand, the company recently started bottling at a factory in Gold Bar, Washington, about 50 miles northeast of Seattle.

Another fundamental of his business: donning a rubber chicken head and handing out free hot sauce samples. Harrington told me that he once left a bottle in the back of his Mini Cooper during an Arizona summer. It eventually exploded. The bottle, not the car. A safer bet is to refrigerate it once opened. Alternately, use a cast-iron or other wide, heavy-duty pan; add oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.

Tuck the wing tips beneath the wing to avoid burning, or remove the tips and save to make stock. Heat the oil to degrees.

Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan, which will lower the oil temperature significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet or on a foil-lined baking sheet in the preheated oven until all the wings have been fried.

While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt and lime juice, stirring to combine. Keep warm over low heat. Put cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds. Monica Bhide: monica monicabhide.