# I want to make nuclear hot chicken wing sauce (need answer fast!)

**URL:** <https://boards.straightdope.com/t/i-want-to-make-nuclear-hot-chicken-wing-sauce-need-answer-fast/554636>\
**Category:** Cafe Society\
**Created:** [September 22, 2010, 1:18pm UTC](https://boards.straightdope.com/t/i-want-to-make-nuclear-hot-chicken-wing-sauce-need-answer-fast/554636 "2010-09-22T13:18:06Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\
**Post date:** [September 23, 2010, 5:24am UTC](https://boards.straightdope.com/t/i-want-to-make-nuclear-hot-chicken-wing-sauce-need-answer-fast/554636/21 "2010-09-23T05:24:05Z")

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I know some folks who probably _would_ consider one or two drops in a big pot of spaghetti to be blistering hot. Those folks are probably not the folks posting to this thread, though.

I’m not sure what Pure Cap is made of, and it may well be some very hot pepper like habaneros… Just extremely diluted.

All that said, it is possible to get actual pure capsaicin (it’s crystalline, not liquid), and sauces that have a higher concentration of it than any natural pepper. You just have to skip over the meaningless hyperbole (so hot it’ll make steam come out your ears!) and look for the Scoville rating.

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