Category: The Cookbook

The latest Recipes from Hot Face Sauces!

Scorpion Wings – Superbly Hot Chicken Drumsticks

For the chicken: Preheat the oven to 220 degrees Celsius. Mix the Chilli Infused Extra Virgin Olive Oil, Cayenne Hot Chili Powder, (or to make it out of this world spicy, try using our Bhut Jolokia Very Hot Chilli Powder) garlic powder, and a pinch of salt and pepper in a bowl then chuck in the drumsticks and stir well so the chicken gets covered. Place the drumsticks on a wire rack placed on a baking sheet or oven proof dish until the skin is nice and crispy. This should take between 45 to 60 minutes. For the hot sauce: Mix the butter, Scorpion Scorcher Very Hot Chilli Sauce and BBQ Bonnet Hot Chilli Sauce in a large bowl. Mix the drumsticks in the spicy sauce until each piece is smothered. Put the drumsticks back on the rack if you have any sauce left over brush it on the wings now, and continue baking

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Goats Cheese Filo Pastry Tarts with Homemade Hot Face Sauces Onion Chutney

Heat oven to 220C/fan 200C/gas 7. For the tarts: Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with Hot Face Sauces Extra Virgin Olive Oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown. For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins or until softened. Remove the lid, add the sugar and Hot Face Sauces BBQ Blazer Mild Chilli Sauce then cook for 15-20 mins, occasionally stirring until all of the liquid

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