Hot Lemon Pepper Sauce
This zesty and spicy sauce combines fresh lemon, black pepper, and customizable heat for the perfect wing sauce or versatile condiment ready in minutes!
Equipment
- Medium skillet
- Microplane zester
- Citrus juicer
- Whisk
- Measuring cups and spoons
Ingredients
- 2 medium lemons (for 1/4 cup juice and 1 tablespoon zest)
- 2 tablespoons olive oil (or 3 tablespoons unsalted butter for traditional version)
- 3 cloves garlic (minced)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 1/2 teaspoons freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon hot sauce (Frank's RedHot or Louisiana style recommended)
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Zest and juice the lemons. You'll need about 1/4 cup of juice and 1 tablespoon of zest.
- Heat olive oil (or butter) in a medium skillet over medium heat.
- Add minced garlic and red pepper flakes. Sauté for 30 seconds until it smells amazing, but watch carefully so the garlic doesn't burn.
- Pour in chicken broth, lemon juice, lemon zest, black pepper, salt, and hot sauce. Stir everything together.
- Bring to a gentle simmer and cook for 5-7 minutes, until it reduces and thickens slightly.
- If you want more heat, add cayenne pepper to taste.
- Remove from heat and stir in fresh parsley if using.
- Give it a taste and adjust seasonings if needed.
- Use right away or let it cool before storing.
Notes
- Storage: Keep in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.
- Creamy Version: Add 1/4 cup heavy cream and 2 tablespoons grated Parmesan during the last minute of cooking.
- Dairy-Free: Use olive oil instead of butter and skip the cheese if making the creamy version.
- Heat Level: Make it as mild or spicy as you like by adjusting the red pepper flakes, hot sauce, and optional cayenne.
- For Wings: This recipe makes enough sauce for about 1.5-2 pounds of chicken wings.
- Hot Honey Version: Stir in 1-2 tablespoons hot honey at the end for a sweet-heat kick.
- Thickening Tip: For a thicker sauce, let it simmer longer or add a small mix of 1/2 teaspoon cornstarch with 1 tablespoon water.