Born in Louisiana but destined for buffalo wings everywhere, Frank's remains a favorite, not for its heat but for its balanced saltiness and acidity.
Jamaica is home to the incendiary Scotch bonnet chili, but the island's famous sauce also uses tamarind, mango, and raisins, adding a tang to chicken.
Made in New Orleans, this cayenne-based condiment has a devoted following that uses it to add salt and heat to fried chicken, mac and cheese, and gumbo.
This Los Angeles born, Jean-Georges-endorsed "rooster sauce" of red jalapeņos is excellent squirted into soups and stirred into mayo (see below).Read More:
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