Ingredients:

• ¼ cup of ketchup
• ¼ cup of honey
• ¼ cup of apple cider vinegar
• 2 tablespoons of regular mustard
• ¼ teaspoon of curry powder
• ¼ teaspoon of paprika
• ½ teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• 1-2 jalapeño or habanero peppers – Remove the stems
• ¼ teaspoon of chili powder
• 1 tablespoon of butter
• ¼ cup of water

FYI: Habaneros are hotter.

Instructions:

Add all ingredients to a blender and pulse until jalapeños/habaneros are completely blended and incorporated with the rest of the sauce. Pour into a saucepan and cook over low heat to a light boil. To use for barbecue, brush over meat a few minutes before the meat is cooked. For use with hot wings, add a few tablespoons of sauce in a non-reactive bowl. Immediately after wings are cooked, add 4-6 wings to the bowl and mix in the sauce. Some of the dripping hot oil will mix with the sauce to help coat each of the wings.

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