I started out to make a better Hot Wing Sauce almost 25 years ago and now have 6 or 7 distinctive sauces. I consider the sauces more of a finishing sauce versus a marinade, but it can be used as both. It's just me doing what I love to do.
We're family owned and operated and based in Spokane, WA.
I think like most people who create, I felt I could improve on the short comings of the typical hot wing/buffalo wing sauce. I never liked the big vinegar hit from typical wings, and I didn’t like how thin and bodiless(No real mouth feel) your average wing was. I wanted to make it creamier, with pieces of garlic and onion. More versatile and creatively useful by also balancing the heat and the flavor.
How I run my business
It’s basically me, but my family have been a big part when I need help with farmers markets or tasting demos. In the beginning after I had locked the recipe a couple of my kids in high school and middle scholl had Square credit card swipers and would take orders from friends and teachers.
My middle son Kenji has become quite the baker/cook. He has been helping me a lot at Markets and lately if I cater bbq for a private it event. He recently created his first commercial BBQ rub that is a something akin to a St. Louis style rub. Sweet with a little Heat!
I’m fortunate that all my kids share the love for good and varied types of food and they all have become good cooks as well!
How my sauces are different compared to others
We define our sauces as Pepper “finishing sauces” not “Hot Sauces”. Our focus has always been on “The Perfect Balance between Heat and Flavor™”, our trade mark. We use heat as simply another component of the flavor profile just like onion or garlic. Even if you feel like you are a so,so cook, you put effort into what you create. We don’t want to overshadow your efforts, but rather be a compliment to that entree or meal!