CITRUS HABANERO WING SAUCE
Eric Groff | Executive Chef | Lincoln Embassy Suites Game days are made with my signature Citrus Habanero wing sauce that has been turning heads since I first crafted the recipe back in the ’90s. The blend of sweet citrus and mild habanero heat creates a perfect balance — bright, flavorful, and just the right amount of kick. Decades later, it’s still a crowd favorite, delivering a light, tangy bite that keeps fans coming back for more.
Ingredients
3 cup Orange Juice Concentrate 1.5 cup Fresh Lime Juice 1.5 cup Fresh Lemon Juice 14 Habanero Peppers, seedless minced .25 cup Fresh Jalapeños, minced 1 gal Sugar 5 lb Honey 6 cups Water 1 qt Orange Juice 1.5 cup Cornstarch 2 Lemon, zested 2 Lime, zested 2 Orange, zested 4 bundles Fresh Cilantro, finely minced
1.Combine 3 cups orange juice concentrate, 1.5 cups lime juice, 1.5 cups lemon juice, 14 seedless minced habaneros, 0.25 cup minced jalapeños, 1 gal sugar, 5 lb honey, and 6 cups water and bring to a boil for ten minutes. 2.Create a slurry by mixing 1 qt orange juice, 1/2 cup cornstarch, and the zest of two lemons, 2 limes, and 2 oranges. 3.Stir the slurry into the sauce until it thickens and comes to a rolling boil. 4.Remove from heat and add minced fresh cilantro. 5.Cool to 41°F for storage - warm up to 165°F before use. 6.When ready to serve, toss prepared house chicken wings with 6 oz of sauce and garnish with celery and carrots; no dipping sauce needed. 7.Also great served on pork. Instructions
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