Back when I lived in Baltimore, I used to frequent a bar in Federal Hill called MaGerk’s. The main reasons for this were the cheesesteaks and the Eagles games, since the owners were from Philadelphia and knew how to put together a decent ‘steak. I highly recommend them, especially if you live in Baltimore or DC and don’t have much opportunity to get to Philly for a real cheesesteak. But I digress.

Alongside the cheesesteaks, MaGerk’s serves some of the best chicken wings I have ever had. Spicy, garlicky, vinegary, properly hot. Hot enough that even the medium is nothing to sneer at, which is the way chicken wings should be. Living here in Utah, I usually have to get the “super hot” or whatever is at the top of the list (barring stupid “hot challenge” wings, which I don’t do). I’m also not a fan of electric orange buffalo wing sauces, e.g., standard-issue “Hooters” wings. With MaGerk’s, you could actually SEE the spices in the sauce: pepper flakes, black pepper, garlic powder, all mixed into a dark red paste coating each tender drummy.

But then I moved to Utah. Land of crappy whitebread vanilla food in general, but especially the land of low-quality chicken wings. So when I returned to Baltimore for a wedding a couple of years ago, I made a point not only to go into MaGerk’s and have wings (there was even an Eagles game going on) but also to ask for the wing sauce recipe. Their answer: Gator Sauce.

Which brings me to the point of the post, the sauce itself. It’s amazing. You can see from the photo that I’m almost through my fifth bottle, so I’ll be re-ordering soon from Gator Hammock in Felda, FL. I put it on eggs, sandwiches, fajitas, burgers, pretty much anything. It’s that good. Definitely hot, but not scorching at all…there’s Lethal Gator if you want something really spicy. Cheap, too; order a six-pack from Gator Hammock and it’ll set you back about $5 a bottle. Trust me, you won’t have any issue getting rid of six bottles. I plan on keeping four for myself and giving two away.