What a name.
What a sauce.
There’s something about its blend of intense heat and tangy, complex flavors that just hits the spot.
If you’ve tried it down at Wingstop, and are feeling brave enough to make some at home yourself, you’ve come to the right place.
For a long time, I dreamed about capturing that unique explosion of taste in my kitchen.
And after many trials (and a few errors), I’ve finally cracked the code.
I’ve discovered a recipe that replicates the thrilling experience of Wingstop’s Atomic Sauce right at home!
Today, I’m here to share this joy with you.
No longer do we need to rely on a takeout order to experience that tantalizing hit of heat.
This recipe will walk you through all the steps to create your own homemade Wingstop Atomic Sauce, along with some expert tips to make the process smooth and the results outstanding.
So, put on your apron (and maybe a pair of gloves), and let’s get started!
- 1 What Do You Need To Make Wingstop Atomic Sauce?
- 2 How To Make Wingstop Atomic Sauce
- 3 Expert Tips When Making Wingstop Atomic Sauce
- 4 What To Eat Wingstop Atomic Sauce With?
- 5 Wingstop Atomic Sauce Recipe
What Do You Need To Make Wingstop Atomic Sauce?
Dried Habanero Peppers
These are one of the hottest peppers you can find and give this sauce its signature heat.
They have a fruity, citrus-like flavor and intense heat. When dried, their flavors become even more concentrated.
Fresh Jalapeño Peppers
Jalapeños provide a milder heat compared to habaneros, adding a different layer to the spiciness of the sauce.
They have a bright, vegetal flavor that complements the other ingredients.
Hot sauce is the base of this recipe, contributing to the overall heat and tang.
A vinegar-based hot sauce like Franks or Crystal is ideal as it gives a good acidity balance.
Garlic provides a classic, aromatic flavor that gives depth to the sauce.
It is a staple in many types of hot sauces and its pungent, savory flavor is essential to this one.
Onion, when sautéed, adds a slightly sweet, caramel-like flavor to the sauce.
It helps to balance out the heat from the peppers and the tanginess from the vinegar.
Paprika adds a mild sweetness and a smoky flavor to the sauce, enhancing its complexity.
It also contributes to the rich, reddish color of the sauce.
Cayenne pepper boosts the heat of the sauce and adds a slightly different kind of spiciness compared to the fresh and dried peppers.
It’s less fruity and more straightforwardly hot.
Black pepper adds a hint of sharpness and complexity, contrasting the more direct heat of the other peppers.
Salt enhances all the flavors in the sauce, making the peppers, garlic, and onion taste more pronounced.
It also balances the heat and acidity.
Vinegar adds acidity to the sauce, brightening the flavors and preserving the sauce. It also helps to meld the flavors together.
The oil is used to sauté the vegetables at the start of the recipe.
This process helps to bring out their flavors before they’re blended into the sauce.
Water is used to dilute the sauce to the desired consistency.
It also helps to simmer and soften the peppers before they’re blended.
How To Make Wingstop Atomic Sauce
Step One: First things first, you’ll want to put on some gloves. We’re dealing with super spicy peppers here, and trust me, you don’t want that on your skin!
Step Two: Next up, tackle those dried habanero peppers. You’ll want to remove the stems from them. If you’re not a fan of extreme heat, you might consider removing the seeds as well. They pack the most punch in terms of spiciness!
Step Three: Now, let’s prep the fresh ingredients. Grab your jalapeños and onion and chop ’em up into small bits.
Step Four: Time to get cooking! Take a pan and heat some vegetable oil over medium heat. Once it’s hot, throw in the chopped jalapeños, onion, and whole garlic cloves. You’ll want to sauté these guys until they’re nice and soft.
Step Five: Once your fresh ingredients are nicely sautéed, it’s time to add in the dried habanero peppers. Let them join the party in the pan for about a minute.
Step Six: Now, let’s spice things up. Add the paprika, cayenne pepper, black pepper, and salt into the mix. Make sure you give everything a good stir so the spices are well distributed.
Step Seven: Next, pour in the hot sauce, vinegar, and water. Stir all these flavorful ingredients well.
Step Eight: Now, it’s time to let the magic happen. Lower the heat to medium-low and let everything simmer for about 20 minutes, or until the peppers are soft and the flavors have mingled together.
Step Nine: Once that’s done, you’ll need to carefully transfer the mixture into a blender. If your blender doesn’t play well with heat, make sure to let the mixture cool a bit first.
Step Ten: It’s blending time! You’ll want to blend on high until the sauce is completely smooth.
Step Eleven: If you’re after a super smooth texture, strain the sauce through a mesh strainer to remove any remaining chunks.
Step Twelve: Let your sauce cool completely. After that, it’s ready to be transferred into a sterilized glass bottle.
Remember, this sauce likes to hang out in the fridge.
Give it a good shake before using, and voila – homemade Atomic Sauce is ready to spice up your life!
Expert Tips When Making Wingstop Atomic Sauce
Always remember to wear gloves when handling hot peppers, especially the habaneros in this recipe.
The oils in these peppers can cause a burning sensation if they come into contact with your skin, and can be especially painful if you accidentally touch your eyes.
Adjust the Heat
The beauty of making your own hot sauce is you can adjust the heat level to your liking.
Want it less spicy?
Remove the seeds from the habanero peppers, or use fewer of them. If you’re a heat-seeker, feel free to add more.
Use Fresh Ingredients
Try to use fresh jalapeños and garlic for this recipe.
Fresh ingredients contribute a brighter, richer flavor to the sauce that dried alternatives or pre-minced garlic from a jar just can’t match.
Let It Simmer
Don’t rush the simmering process.
Letting the sauce simmer for at least 20 minutes allows the flavors to blend together and the peppers to soften properly.
This will make a big difference in the end result.
Blend Until Smooth
Blend the mixture until it’s completely smooth for the best texture.
If your blender struggles with this, you can always pass the sauce through a sieve to remove any remaining chunks.
The sauce can be stored in the refrigerator in a tightly sealed container for up to a month.
The flavor will develop and become more nuanced over time, making leftovers even more delicious.
Remember, this sauce is hot! Use it sparingly until you’ve tasted it and know how much heat you can handle.
You can always add more, but it’s tough to dial back the heat once it’s there.
What To Eat Wingstop Atomic Sauce With?
Naturally, the most obvious pairing for this homemade Wingstop Atomic Sauce is chicken wings.
Whether you choose to fry, bake, or grill your wings, this sauce will provide a fiery flavor punch that’ll keep you coming back for more.
Tacos and Burritos
Give your tacos and burritos an extra kick with a dash of this hot sauce.
It complements the flavors of the meat, beans, and cheese exceptionally well, turning your Mexican night into a spicy fiesta.
Yes, you read that right.
A drizzle of hot sauce can add a whole new dimension to your favorite pizza.
Whether you’re a fan of margherita, pepperoni, or hawaiian, this sauce will elevate it to new heights.
BBQ night? Brush this sauce over your grilled meats, like ribs, steak, or chicken breasts.
It will give your barbecue a fantastic heat and depth of flavor.
A dash of this Atomic Sauce on your burger will give it an incredible kick.
Just a dab on your patty will go a long way.
Try it with grilled or fried seafood like shrimp, fish, or calamari.
The bright, tangy heat of the sauce works surprisingly well with the natural sweetness of the seafood.
Whether scrambled, boiled, or poached, a touch of this Atomic Sauce can add a fun twist to your eggs.
It’s an excellent way to spice up your breakfast or brunch.
- 20 Dried Habanero Peppers
- 4 Fresh Jalapeño Peppers
- 1 cup Hot Sauce (You can use brands like Franks or Crystal)
- 4 cloves Garlic
- 1 Small Onion
- 1 tbsp Paprika
- 1 tbsp Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Salt
- 2 tbsp White Vinegar
- 1 tbsp Vegetable Oil
- 1 cup Water
- Start by wearing gloves because you are going to handle very spicy peppers which can irritate your skin.
- Remove the stems from the dried habanero peppers. If you want a less spicy sauce, you can also remove the seeds. Remember that the seeds are the spiciest part of the pepper.
- Chop the jalapeño peppers and onion into small pieces.
- In a pan, heat the vegetable oil over medium heat. Once hot, add the chopped jalapeños, onion, and whole garlic cloves. Sauté them until they are soft.
- Add the dried habanero peppers to the pan and continue to sauté for another minute.
- Add the paprika, cayenne pepper, black pepper, and salt. Mix well to ensure the spices are well distributed.
- Pour the hot sauce, vinegar, and water into the pan. Stir the ingredients well.
- Lower the heat to medium-low and let it simmer for about 20 minutes, or until the peppers are very soft and the flavors have melded together.
- Carefully transfer the mixture into a blender. Be sure to let it cool a bit if your blender can't handle very hot substances.
- Blend on high until the sauce is completely smooth.
- Once done, you can strain the sauce through a mesh strainer to remove any remaining chunks for a smoother texture.
- Let the sauce cool completely. After that, transfer it into a sterilized glass bottle.
- Keep refrigerated. Shake well before using.
Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 190mgCarbohydrates: 4gFiber: 1gSugar: 2g
Hello, I’m Jeremy, a sauce enthusiast and taste trailblazer! My endless pursuit of new flavors has led me on a journey to master sauce making at home, along with try out a range of exciting brands and sauce offerings. Now I share my recipes, tips and recommendations on WeWantTheSauce to help fellow foodies find the perfect sauces.