Honey Garlic Habanero Wing Sauce

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Washington Post


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8 tablespoons (1 stick) unsalted butter

Cloves from 2 heads of garlic, finely chopped

20 habanero peppers, stemmed, seeded and finely chopped (see headnote)

1/4 cup hot pepper sauce, preferably Frank's or homemade

2 tablespoons Creole mustard, preferably Zatarain's or Rex

Dash Worcestershire sauce, preferably Lea & Perrins

2 to 3 grinds freshly ground black pepper

Pinch sea salt, or more as needed

1/2 to 3/4 cup honey

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