Buffalo Wild Wings is at it again with their limited time sauces and this time they brought their spice game with the Scorpion Rum sauce. This recipe gets it’s heat from scorpion peppers, habaneros, and chipotle peppers and its sweetness from Myers Rum. Not for the faint of heart, but it packs a lot of flavor so enjoy at your own risk.
Remove seeds and stems from all the peppers unless you want it spicier
Mix ¼ Cup Corn Starch & ¼ Cup Myer's Dark Rum in a separate bowl to act as a slurry to thicken your sauce. Set aside.
Blend all the ingredients except for the slurry and then transfer to a pot on medium high heat
Add the slurry a little bit at a time until you get the consistency you desire
Add more sugar to tame the heat
Add more peppers to make it spicier
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