A Grubmaster Rant – This particular topic has been festering with Grubmaster for some time. The issue relates to the naming of wing sauces in relation to their actual heat level. To cut right to the chase… Don’t put ‘HOT’ in the name of the sauce if in fact it is NOT HOT !!! Hot BBQ, Hot Garlic Parm, Cajun Hot, Hot & Spicy, Hot this, Hot that. Enough ! Way too many times Medium Wings are ordered that are barely even able to be called mild. Hot Wings are most times not even Medium. It has been acknowledged by many establishments that their Hot sauce is straight Frank’s RedHot Sauce. Grubmaster has no problem with that and has adopted that as the standard. Some establishments provide a heat scale along side their flavors. That is commendable as long as the scale actually matches the heat. Going forward as part of the Grubmaster ratings, we will be taking into account the heat levels of the sauces compared to their name. A very simple heat level rating system will be applied as follows to our reviews:
Plain – No Sauce, just plain wings
Flavored No Heat – A flavored sauce applied, no heat ( Honey Mustard, PB&J, Garlic Parm… etc)
Mild – A slight heat detected
Medium – A very noticeable heat profile, a big step up from Mild
Hot – Frank’s RedHot or equivalent
Extra Hot – Hotter than Hot but flavorful and tolerable
Extreme Heat – Everything over and above (Suicidal, XXX, Flame Thrower… etc)
A combination of flavor profiles is welcomed and encouraged however the sauce will be ranked based on the name. For example, Hot Garlic Parm needs to have the straight Frank’s heat. Cajun Medium, Cajun Hot, Abbott Hot and others should align with the hear index. If not, points may be deducted or at least the lack of flavor will be called out.
It is understood that everyone likes their wings at different heat levels or do not like the heat at all. In the end, everyone should get what they expect and hopefully we can help guide you there.
A Grubmaster Rant – This particular topic has been festering with Grubmaster for some time. The issue relates to the naming of wing sauces in relation to their actual heat level. To cut right to the chase… Don’t put ‘HOT’ in the name of the sauce if in fact it is NOT HOT !!! Hot BBQ, Hot Garlic Parm, Cajun Hot, Hot & Spicy, Hot this, Hot that. Enough ! Way too many times Medium Wings are ordered that are barely even able to be called mild. Hot Wings are most times not even Medium. It has been acknowledged by many establishments that their Hot sauce is straight Frank’s RedHot Sauce. Grubmaster has no problem with that and has adopted that as the standard. Some establishments provide a heat scale along side their flavors. That is commendable as long as the scale actually matches the heat. Going forward as part of the Grubmaster ratings, we will be taking into account the heat levels of the sauces compared to their name. A very simple heat level rating system will be applied as follows to our reviews:
Plain – No Sauce, just plain wings
Flavored No Heat – A flavored sauce applied, no heat ( Honey Mustard, PB&J, Garlic Parm… etc)
Mild – A slight heat detected
Medium – A very noticeable heat profile, a big step up from Mild
Hot – Frank’s RedHot or equivalent
Extra Hot – Hotter than Hot but flavorful and tolerable
Extreme Heat – Everything over and above (Suicidal, XXX, Flame Thrower… etc)
A combination of flavor profiles is welcomed and encouraged however the sauce will be ranked based on the name. For example, Hot Garlic Parm needs to have the straight Frank’s heat. Cajun Medium, Cajun Hot, Abbott Hot and others should align with the hear index. If not, points may be deducted or at least the lack of flavor will be called out.
It is understood that everyone likes their wings at different heat levels or do not like the heat at all. In the end, everyone should get what they expect and hopefully we can help guide you there.