lickspopsicles

If it was really golden then Rush would get out of the building himself to get the gold.

I used to work at a restaurant who took our city's hot wing competition very seriously. One of the side competitions was most creative. Our sous chef won that with a strawberry rhubarb hot sauce using red jalapenos. Mild and amazingly tasty on wings. It was that type of burn that was so gentile you almost didn't want it to go away.
I guess the question here would be along the lines of what are some "different" ingredients that you have, or have thought about putting in your sauces?

Unrelated follow up. Do you know of any peppers that have that sneaking up effect that ghost peppers have? As stated in the first comment, the hot wing part of the competition our guy used scorpion peppers and those hit after about 5-8 seconds. But the year before they had used ghost peppers and they told me they would count to about 20-30 seconds until the heat actually hit.