
A buddy of mine is quite probably more chilli mad than I am. To the extent that he's made his own hot sauces and had a hell of a lot more success at growing chillis too. I knew that he'd be keen to eat Buffalo Wings with me at some point, and when he told me he'd been given a variety pack of different hot sauces I had an idea.

I turned up at his place with two trays of chicken wings, and proceeded to break them down into the winglets. It worked out to be bang on 6 wings per sauce which I know sounds a lot of wings but it was being split amongst six folk so I promise we weren't being too greedy. To try to maintain some balance in these reviews i'm being consistent with the amount of sauce, so I measured out 2 tablespoons of each in advance of the cooking.
Then it was just a matter of coming to grips with a new oven, getting the wings cooked and then deciding in which order to consume the wings. I ended up cooking in two batches and made a guess that the colouring matched the DEFCON system where Green is less severe than Yellow, which again is less severe than Red.

We started out with the Feel it Burn & the Slightly Spicy. The green sauce was quite fruity in flavour, not especially acidic, and didn't feel too hot either. The yellow was very mild and maybe a little bland in comparison. Both were well seasoned and i'd made a good call not to season the chicken as the sauces were doing a fine job of handling that themselves.
Then, because neither sauce raised a sweat and we had an interregnum while the second batch cooked, we got a bit adventurous. Sometime ago, my pal had purchased a small bottle of a fearsome sounding chilli sauce, "Dragon's Fury". This hellacious sounding brew is made of the second hottest chilli on the planet, so we approached it with some trepidation.

Ok, a lot of trepidation. We sampled the sauce on small cubes of cheddar, starting with a small dot of the sauce and then, gaining in courage, advancing to basically dunking the cheese. While I'm not going to claim I could swallow a teaspoon of it, it didn't give out too much of a burn. there didn't seem to be a huge amount of flavour either, but then I noticed that my whole mouth had gone numb.
Only then did the heat kick in, more of a deep, slow burn than the sharp heat of other chillis. I guess due to the wiseness of starting in small quantities and never going large there wasn't any suffering, the effects actually wore off before we got to the remaining two batches of wings, accompanied by the Heating Up and the Rising Heat.

These two were my favourite of the sauces, being different heat levels of the same thing. Tangy from the vinegar, very savoury and somewhat hot. I say somewhat, because it turns out that the green sauce was supposedly the hottest of the lot though I honestly couldn't tell.
Where the experiment probably fell down was in the cooking of the 2nd lot of wings, I didn't get it right and so didn't get the crispiness that makes them amazing. Still, the chicken was fall of the bone tender so that's a positive in its own, and the sauces were pretty good too. Only, as they were given as a gift we have no idea where you could purchase them.
The Louisiana Hotsauce is still my favourite to date; but the theatrics of four different bowls of wings in one go made this a more memorable event.