Son of Zombie Wing Sauce by TorchBearer Sauces. Take a bit of sweetness, a dash of smokiness, and fill in what’s left with the wrath of the risen dead. You get the Son of Zombie Wing Sauce. This sauce was created by a fan! He took three other sauces (Chipotle BBQ, Honey Garlic, and everyone’s favourite, Zombie Apocalypse), mixed them together just right, and said “Here. Make this.”. So they did. This extra hot sauce is fantastic on wings, burgers, chicken fingers, and even in dips and spreads.
Where Zombie Apocalypse headed straight for the pepper content! This offspring adds in complex flavours from honey, onions, molasses and oregano for a kick-ass wing sauce. The sweetness will caramelise on wings or anything on the braai, with just enough heat to leave you wanting more. Don’t be shy with this one.
Featured on Season 6 of Hot Ones!
Ingredients: Honey, apple cider vinegar, tomato paste, water, garlic, ghost pepper, habanero, distilled white vinegar, brown sugar, canola oil, lemon juice, molasses, mandarin orange, diced tomato, carrots, mustard powder, turmeric, garlic powder, onions, salt, crushed red pepper, white sugar, chilli powder, oregano, black pepper
Heat Level: Medium-Hot. Rated as 5/10
Ready to jump straight to the heat? Try The Last Dab Reaper Edition
TorchBearer Sauces- The Brand Behind Son of Zombie Wing Sauce
TorchBearer Sauces was founded by Vid, Ben, and Tim, three guys in their 20s with a knack for creating tasty condiments, fiery hot sauces, and tasty recipes with them. Besides creating a range of table sauces and enough recipes to fill a book, TorchBearer has also been turning heads with the world’s first habanero cheesecake.
So how did TorchBearer start, you ask? Well, like many great inventions, the sauce itself started as a fluke. Vid and Ben just happened to have lots of extra habaneros in their gardens that they didn’t want to go to waste. As a result, they decided to create a habanero preserve. Little did they know that it ended up tasting better than anything on the market —so, naturally, they decided to share a good thing.
The three guys took a few days off work, drove from Pennsylvania to Texas—and back picking up 666 pounds of habanero peppers. They spent two weeks of chopping, bagging, and freezing the peppers so they’d have enough for the upcoming winter. It wasn’t long before they were making all the sauces themselves, by hand.
Armed with temporary labels and their first full batch of sauce, it was now time to see if the world was ready. The guys went down to the Cajun Hot Sauce Festival in Louisiana and won three national awards with their sauces. More awards started coming and it wasn’t long before the word started getting out. The End.
Looking for more? Try the TorchBearer Honey Badger Hot Sauce.