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Introducing Moore’s NEW! Spicy Habanero Wing & Hot Sauce

Introducing Moore’s NEW! Spicy Habanero Wing & Hot Sauce
Calling all hot sauce lovers! Have you heard about Moore’s NEW! Spicy Habanero Wing and Hot Sauce?! This Southern-style wing and hot sauce hybrid is made with real habanero peppers and is the perfect addition to all you eat for a dash of extra heat! 
 
To celebrate the new addition to our ever-expanding line of marinades and sauces, we decided to share a few of our favorite recipes made with the Spicy Habanero Wing and Hot Sauce. From wings to flatbread, there are dozens of spicy dishes you can create with this sauce. Check out our entire collection of Spicy Habanero recipes here
 
Feeling adventurous? Create your own recipe using the Spicy Habanero Wing and Hot Sauce and share your flavorful creation with us on social media using #MooreFlavor. Happy cooking! 
 
Ingredients: Spicy-Habanero-Chicken-Flatbread.jpg
2 artisanal flatbread crusts
1/4 cup barbecue sauce
1/4 cup Moore's Spicy Habanero Wing & Hot Sauce
1 1/2 cup rotisserie chicken or cooked chicken fingers, chopped in bite size pieces
8 ounces Maytag or Gorgonzola Blue Cheese
1/2 red onion, shaved thinly in rings
1 cup baby arugula
1 tablespoon olive oil
Salt & fresh ground pepper
 
Instructions: 
  1. Preheat oven to 400 degrees.  A pizza stone is recommended for this recipe.  If you have a pizza stone, preheat the stone with the oven.
  2. To make the sauce, combine the bbq sauce with the Spicy Habanero Sauce in a small saucepan over medium heat.  Stir to blend and simmer until warm.
  3. If not using a stone, place flatbread on a baking sheet.  Use a pastry brush to dab the sauce generously covering the bread's entire surface.  Spread the chicken and cheese over the flatbreads and top with red onion rings. 
  4. Transfer the flatbread directly onto the preheated pizza stone (or place baking sheet in the oven).  Bake for 8 minutes or until bread is crispy and the blue cheese has melted.
  5. Lightly dress arugula with the olive oil in a small mixing bowl and season with salt and pepper.  Scatter over the flatbread.
  6. Cut and serve.
Ingredients: 
For Tacos:
2 1/4 lb. pork shoulder
1 tablespoon olive oil
1 tablespoon butter
1 cup carrots, chopped
1 cup celery, chopped
1 cup sweet onion, chopped
Salt and pepper
2 bay leaves
2 tablespoons all-purpose flour
1/2 cup Moore's Spicy Habanero Wing & Hot Sauce
3 cups chicken stock
2 habaneros, de-seeded and ribs removed
Kosher salt and pepper
Freshly made corn tortillas
 
For Slaw: 
3 cups shredded slaw mix
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1/2 cup Moore's Spicy Habanero Wing & Hot Sauce
3 tablespoons green onion, chopped, green part only
 
Instructions: 
  1. Preheat oven to 350 degrees.
  2. Heat a heavy-bottom Dutch oven or brazier over medium-high heat.  Once it starts to get hot, add the olive oil and butter to melt.  Add the pork and brown on all sides. Remove the pork and set aside.
  3. Add the vegetables and cook approximately 4 minutes while stirring occasionally.  Season with 1/2 tsp. salt and 1/4 tsp. pepper.  Add the flour and stir until blended into the fat.  Add 1/2 cup Spicy Habanero Sauce and chicken stock, stirring to blend.  
  4. Return the pork to the pan adding the habaneros and bay leaves.  Cover with a tight-fitting lid and place in oven for about 2 1/2 hours or until fork tender.
  5. While pork is cooking, whisk together the mayonnaise, lime juice, and 1/2 cup Spicy Habanero Sauce. Combine slaw mix and green onions in medium bowl.  Pour 1/3 cup of dressing onto the slaw and mix well.  Add more if desired.  Chill until ready to serve.
  6. When pork is fork tender, transfer to a bowl and pull.  Strain the braising liquid and discard the vegetables.
  7. Transfer the sauce to a saucepan and heat over medium heat to reduce and thicken.  Remove any oil that collects on the surface.  Taste and adjust seasoning if needed.
  8. When ready to serve, toss pulled meat in just enough sauce to coat the meat.  Serve on corn tortillas with 1/4 cup of the slaw on each taco.
     
Ingredients: 
For wings:  
2 1/4 lbs. chicken wings, split
1 cup Spicy Habanero Wing Sauce, divided
1 tablespoon butter
1 cup Applewood smoking shavings 
 
For Sauce:
1 lb. tomatillos, husk removed and rinsed
1 jalapeno, de-seed and ribs removed
1/2 medium sweet onion, cut into half moons
2 cloves garlic
Olive oil
1 tablespoon lime juice
3/4 cup sour cream
3/4 teaspoon kosher salt
1 1/2 tablespoon cilantro, chopped
 
Instructions: 
  1. Toss wings with 1/2 cup of the Spicy Habanero Sauce and let marinate for a least 30 minutes but 2 hours is recommended.  
  2. To make the sauce, preheat broiler.  Toss the tomatillos, jalapeno, onion, and garlic in olive oil.  Transfer to a baking sheet with rimmed sides.  Place close to the broiler element and roast until browned, turning over to brown other side as well.
  3. Transfer the vegetables to the cup of a blender and process until smooth.  Add lime juice and process again. Transfer all of the puree to a mixing bowl and fold in sour cream.  Season with salt and chopped cilantro. Chill until ready to serve.  
  4. Preheat oven to 400 degrees.
  5. To make a stove-top smoker, fill the bottom of a large stockpot with dry Applewood shavings, place a layer of foil over the shavings.  Insert a colander or collapsible steamer basket, small enough to fit inside the pot over the foil.  
  6. Place wings in a tight single layer in the colander or basket and cover with a lid.  Turn the heat to medium-high. Once it begins to smoke, reduce the heat slightly and smoke for 10-15 minutes until wings are golden brown, flipping halfway through the smoking process.  
  7. Transfer the smoked wings to a rimmed baking sheet fitted with a rack and bake in the oven until an internal temperature of 160 degrees is reached, approximately 15 minutes.
  8. Heat remaining 1/2 cup of Spicy Habanero Sauce until warm and stir in butter.  
  9. Toss smoked wings with sauce and serve with Avocado-Tomatillo Sauce.