Recipe: Spicy Soy-Braised Wings

Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceThis savory and addictive dish was inspired by two sources: First, a recent trip to our favorite dim sum place in town, where we absolutely fell in love with the spicy chili-and-five-spice seasoned chicken feet that were served there. Second, a wonderful recipe for Spicy Garlic Coal-Black Wings, posted by our friends Brian and Marilyn at Hot Sauce Daily ( This recipe takes inspirations from both of those places, but adds a twist, courtesy of our award-winning Chairman Meow’s Revenge: Scorpion Pepper Sauce, which delivers both spice and plenty of flavorful aromatics (like garlic, cilantro and lime) to the mix. While simple to do, the recipe takes a little time to put together; thankfully, most of the steps can be done ahead of time.

Here’s what we did:


1 lb. chicken wings, spit into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired spice level)
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)


Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceIn a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce.

Add chicken wings and toss to coat well.

Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings in mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.

After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.

Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.

Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.

Return wings to pot and toss well with reduced sauce until well coated on all sides.

(Note: All the steps to this point can be done a day ahead if desired. Just keep everything in the pot until you’re ready to proceed.)

Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.

Sprinkle sesame seeds over the wings and serve.


Recipe: Spicy Teriyaki-Glazed Edamame

Spicy Teriyaki-Glazed EdamameAt sushi houses, we usually start our meals with a steaming, well-salted bowl of edamame. While we love the purity of the dish, we also sometimes wish it were spicier. That’s how this recipe came about. After steaming some edamame in the microwave at home one night, we decided to make a spicy dipping sauce for them by mixing soy sauce and our fiery Chairman Meow’s Revenge Scorpion Pepper Sauce. While the flavor was good, we still craved more punch — so we got a little more aggressive and ultimately created a simple-to-make glaze that mixed store-bought teriyaki sauce (used both for flavor and also so the mixture would cling well to the beans) and plenty of Chairman Meow’s Revenge. One bite and we were in spicy appetizer heaven!

Here’s what did:


1 10 oz. bag of frozen edamame
3 tablespoons teriyaki sauce (we like Kikoman Takumi Teriyaki Sauce)
2-3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired heat level)
1 teaspoon white sesame seads, lightly toasted (optional)


Place frozen edamame in a large microwave-safe bowl. Add 1/4 cup water, cover with plastic wrap and microwave on high for 4-6 minutes, or until done.

Alternately, you can place the edamame in a large pot filled with boiling salted water and simmer them gently for 5-6 minutes, or until cooked.

Once cooked, drain the edamame, return to bowl and add teriyaki sauce, 2 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce and sesame seeds.

Toss well to coat beans evenly with mixture and then taste for heat. Add another tablespoon of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce if more heat is desired.


Recipe: “Venge”-ful Guacamole

Fat Cat Scorpion Pepper GuacamoleFrom the instant we created our award-winning “Chairman Meow’s Revenge” sauce, we knew it would be a perfect (or as we say around here, “purr-fect”) complement to guacamole. After all, the sauce’s foundation of garlic, chili and lime are a natural match for the classic flavors of guacamole, and it’s scorpion pepper punch gives the dip wonderful complete-mouth burn that just begs you to eat more and more. We’ve kept our guacamole a bit smoother, with just a few chunks of veggies mixed throughout. But feel free to add more if you prefer more texture in yours.

Here’s what we did:


2 Hass avocados
1 clove of garlic, minced
3 tablespoons white onion, chopped
2 tablespoons tomato, chopped
2 tablespoons cilantro, chopped
2 tablespoons lime juice
salt to taste
pinch of sugar
1-4 tablespoons Fat Cat Chairman Meow’s Revenge (depending on desired heat level)


Split avocados in half. Discard central pit and scoop flesh into a large bowl.

Add garlic, onion, tomato, cilantro and lime juice to bowl and mash everything together using a potato masher or fork until well-mashed and well-incorporated.

Stir in 1 tablespoon of Fat Cat Chairman Meow’s Revenge sauce and pinch of sugar and taste for heat. For more heat, add one more tablespoon and taste again.

Note: Each tablespoon added will increase the heat quotient one level – 1 tablespoon for mild, 2 for medium, etc.

Taste for salt, adjusting as needed.

Garnish with chopped cilantro and serve with tortilla chips or pita chips.