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Wendy's Hot Chili Seasoning Copycat Recipe
Wendy's Hot Chili Seasoning
By Todd Wilbur

Recipe Type: Seasoning
Calories: 5
Cook Time: 15 minutes
Recipe Rating: 5.0 (1 reviews)

The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there that will mail me an entire case of Hot Chili Seasoning?  I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's no need to tip any Wendy's employees since now you can make as much as you want of the spicy sauce in your own kitchen.

The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin, paprika and garlic powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.

This recipe makes 5 ounces of sauce—that costs just pennies to make—and it's just the right amount to fit nicely into a used hot sauce shaker bottle.

1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup hot water
1 teaspoon unflavored gelatin
2 tablespoons corn syrup
1 tablespoon white vinegar

1. Combine the salt, cayenne pepper, ground cumin, paprika and garlic powder in a small bowl. Add the hot water and let the mixture sit for 5 minutes.

2. Pour the mixture through a fine wire mesh strainer to remove some of the spices.

3. Whisk the gelatin into the mixture until it dissolves.

4. Add the corn syrup and vinegar and pour into a covered container to store until needed.

Makes 5 ounces.

Tidbits: An empty hot sauce bottle with a small opening in the top is the perfect way to store this sauce.

As close as I've ever tasted
Submitted on: 05/13/17
Tried a few of the internet recipes supposedly for this sauce, but all struck out. This one is very, very much like Wendy's. I've waited years for Todd to duplicate this one, WELL DONE!