Reviewed: Apr. 11, 2012

Ok WOW this sure had a kick to it! I think it could have used a little more sweet to it, so I added some sugar and a little extra syrup. (of course this just masked the hotness for a few more seconds) I used it as wing sauce though so this may be my error. I only recommend this on wings if you like REALLY hot food. We like hot, but wowzas... this was a little much. We will marinade our chicken in it and put it on the grill to see if maybe that takes away a little bit of that overpowering heat. The flavor was great though, just need to cut back on some of that spice. The kitchen smelled AWESOME (like I had been slaving away all day!) we will definately try this in ways OTHER than wing sauce (and I know that was not the intended purpose of this sauce but was recommended by many reviewers)

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Reviewer:

Devinsmommy920

Reviewed: Jul. 3, 2011

I used this sauce to top country style that I cooked in the oven at 275 degrees for 2 hours. I basted with the sauce, and stuck under the broiler. Due to the high sugar content, it caramelized in about 8 minutes. Just spicy enough. I only give it 4 stars b/c it was really too sweet for me. Next time, I might try adding a little more soy.

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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 22, 2010

Thicken this up on the stove and you have the BEST WING SAUCE EVER!!! When I get a can of chipotles in adobo I puree the whole can and then add to taste. The rest of the puree freezes great so I don't end up wasting the rest of the can.

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Reviewer:

GrizzlyGirl

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Oct. 31, 2010

I used to buy a sauce called Dr. Pete's Chipotle Grilling Sauce and when the local market stopped carrying it, I looked for a recipe. This one is AWESOME and even better than the original, i tend to go heavier on the chipotles to spice it up and double the recipe to keep bottled in the fridge for a variety of meals...great recipe!

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Reviewer:

overfike

Reviewed: Sep. 18, 2010

Just made this sauce and wow, it's great (smoky, sweet and spicy). But now I don't know how to use it, other than to brush it on chicken or pork and barbecue. It has so much more potential! Such information would be helpful in the recipe. BTW sugar free syrup seems to be just fine; can't tell.

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Reviewer:

Susy

Reviewed: Sep. 12, 2010

This sauce is WONDERFUL. The instructions are clear: 2 chiles NOT 2 cans of chiles!

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Reviewer:

KATHY

Reviewed: Sep. 11, 2010

I think so clarification is needed. We like Extra Spicy food but this was way too spicy and I think I know why. Because my can of chipotles in adobo sauce was ALL chipotles there wasn't a way for me to add abodo sauce...I could have picked out 2 chipotles but I questioned whether that was the recipe? Instead I used two whole cans - 2 chipotle in adobo sauce cans.... Considering the overpowering hear, this is probably NOT what you meant! What size cans? Or is there a certain brand you recommend? Sure this is good if done right. Will try with just 2 chipotles...but it's that adobe sauce that we love....

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Reviewed: Aug. 8, 2010

WoW!! I made this exactly as written and it was perfect for my family. It makes approx. 3/4 cup of sauce. We grilled pork tenderloin today and basted it with this. Before basting, I had reserved some of the sauce for dipping. It is sweet, spicy and smoky. We will be using this again soon. My kids loved it too!

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Reviewer:

homeschooler3

Cooking Level: Intermediate

Reviewed: Jun. 19, 2010

I marinaded BLSL chicken breast and then grilled them. I thought this was great! We will definitely make it again. Thanks for the recipe.

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Reviewer:

Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

Reviewed: Jun. 18, 2010

Got this recipe from the RE and just happened to have all the ingredients on hand that needs to be used up. This was very good and an interesting combination. I was out of gas so I pan fried my chicken with skin (salt & peppered first) until cooked, basted it with sauce then transfered in a 450 degree oven until bubbly and thickened.

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