Think you and your mates can handle it? Try a night of wing roulette — mix the Ultra Hot and Hot sauce together, coat the wings and let the game begin. Nobody knows which one they’re getting until it’s too late.
Made with the Carolina Reaper — one of the world’s hottest chillies — this sauce still delivers the perfect balance of heat and flavour. Spicy, tangy and thick enough to coat every wing evenly without being gloopy or runny. Serious heat without sacrificing the taste. That’s what makes it so good.
While it’s best known as a wing sauce, it works equally well as a marinade for other meats, vegetables and even pizza — for those who like to live dangerously.
Buffalo sauce has always had a home at sports events and social gatherings — pair it with beer, nachos and potato skins and you’ve got the perfect spread for any occasion. Just make sure your guests know what they’re in for.
It all started back in 1964 at the Anchor Bar in Buffalo, New York, where Teressa Bellissimo created the first plate of buffalo wings using her own special sauce, served with blue cheese and celery. TIME Magazine covered the story in 2009 and the legend was confirmed.
Proper buffalo wings are deep fried without any coating or breading, snapped in half and absolutely smothered in that zesty, bright orange sauce that coats your fingers and gets everywhere — no matter how many napkins you use.
IMPORTANT TO KNOW:
Our Cobra Chili Wing Sauce is made with real ghee and our own signature recipe for a rich, bold flavour with serious heat. Free from additives, emulsifiers and anything artificial — just pure ingredients you can taste. Simply warm the jar in hot water, give it a stir and toss through your wings. If the sauce looks firm or set in the jar, don’t worry — that’s the ghee, and it’s a sign of quality. Warm it up and it transforms into a smooth, glossy coating your wings will thank you for.
1 review for Chick-a-BOOM Wing Sauce Ultra Hot (250ml)
Rated 5 out of 5
Lisa Meredith (verified owner)–
Absolutely LOVE this sauce. Hot and spicy the way I like it. Been buying it for a few years now – to tame it down a bit for some peeps, I mix it with teriyaki sauce. Delightful sauce by itself though. Highly recommend it to true chilli 🌶️ lovers!
Flavour & Spice (store manager)–
“Love it, Lisa! Hot and spicy—exactly how we like it too. Great tip mixing with teriyaki for friends. 🔥🍗”
This is a spicy Malay curry cooked with coconut cream.
Malaysian goat curry is a type of curry that is popular in Malaysia and other parts of Southeast Asia. The flavor of this dish is a unique blend of savory and spicy, with a rich and complex taste that is sure to satisfy any curry lover.
The goat meat itself has a slightly gamey flavour that pairs well with the rich and spicy sauce, making for a delicious and satisfying meal. The dish is often served with rice or bread, and may also be garnished with fresh herbs or chopped nuts for added flavour and texture.
If you do not like to use goat – lamb, beef or chicken are all excellent substitutes.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Origin: Blended with Australian and Imported spices
Celery salt is a spice blend made of ground celery seeds and salt. It is commonly used as a seasoning for meats, vegetables, and salads. It can also be used as a rimming salt for cocktails, especially Bloody Marys. To use celery salt, simply sprinkle it over your desired food or dish. It can also be added to marinades or rubs for meats. Celery salt can add a slightly salty and slightly sweet flavour to your dishes.
Mango powder, also known as Amchur, is commonly used as a seasoning in Indian and Southeast Asian cuisine to add a tart and slightly sweet flavour to dishes. It can be used in marinades, chutneys, curries, and spice blends.
Horseradish Powder offers a hot, pungent flavour ideal for adding a spicy kick to sauces, dressings, and marinades, providing a bold taste that enhances savory dishes.
The sticky-sweet fruit with a caramel-honey like flavour is incredibly versatile, and fossils of dates suggest that they’re over 50 million years old, one of the first tree crops ever cultivated by humans. You’ll find dates in chutneys, cakes, salads, appetizers and main courses.
Sharp, sunny and super aromatic. Our Goan-style Mango Kasundi blends green mango (36%) with apple cider vinegar, tamarind, ginger, garlic, chilli and curry leaves for a vibrant chutney–relish that’s tangy, gently hot and deeply savoury. Expect bright citrusy sourness from unripe mango, warm spice from fenugreek, cumin & turmeric, and a clean, lingering finish.
Taste: zesty green‐mango tang with balanced sweetness and tamarind twang
Spice: medium warmth from chilli; rounded by ginger, garlic & curry leaves
Aroma: fragrant, coastal Goan vibes; lively and appetising
Texture: spoonable, pulpy relish—perfect for dolloping or spreading
Serving Suggestions
Grill & BBQ glaze: brush onto prawns, fish, chicken thighs or halloumi in the last 2–3 minutes
Snack dip: swirl with Greek yoghurt or mayo for an instant party dip for samosas, pakoras & chips
Burgers & toasties: spread on chicken, fish or veggie burgers, or press into ham/cheddar toasties
Curry finisher: stir 1 tsp through dal, veg or fish curries off the heat for bright lift
Salad dressing: whisk 2 tbsp kasundi + 1 tbsp olive oil + squeeze of lime; toss through slaw, grain bowls or avocado salads
Rice & wraps: dollop over lemon rice, buddha bowls, naan wraps or roti rolls
How to use: It’s punchy—start with ½–1 tsp and adjust. Tip: For extra creaminess, mix with coconut yoghurt; for more zing, add fresh lime and coriander.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This pickle will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Easy to cook and suits those with a busy lifestyle! Also, GREAT VALUE!! 30 servings per jar and Butter Chicken has 60!!
6 Curry Pastes in one box. Comes in handy box as pictured.
Select any 6 at checkout and you will automatically receive the reduced rate of $80 saving $16.
These curry pastes have been created from our famous ground spice “curry masalas“, but with the addition of ginger, onion, garlic and oil to make these curry pastes
These are gluten free, vegan and vegetarian friendly, with no additives or preservatives!
Agra Curry Masala Paste
This popular North Indian curry originates from the where the Taj Mahal is located in India with is rich in culinary tradition. This spicy lamb curry, featuring coconut milk is also excellent with beef, goat or chicken. Versatilite to use for marinades, soup base or as a flavour enhancer. This 280g jar will cook approximately 6kg of meat, vegetable – 30 servings.
Butter Chicken
This all time favourite curry paste is so easy to use and absolutely delicious. Best used for cooking chicken or vegetables. This curry paste can also be used to make a Tandoori marinade by adding 2 tbsp Butter Chicken Curry paste into a bowl with 1 cup natural yoghurt. Use 1kg of chicken maryland (bone in) and remove the skin and score the meat to the bone and marinate for 2 hours in the fridge (or overnight). Cook on the BBQ and serve with bread, chutney, yoghurt and a salad. This 280g jar will cook with approximately 12kg of meat, vegetables or seafood – 60 servings.
Bombay Curry Paste
This paste is created with fabulously popular Bombaywalla curry masala. Same spices except with the time saving advantage of having ginger, onion and garlic already in the paste. Bombaywalla means “Man from Bombay”. This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Chicken Tikka
Chicken Tikka Masala is a popular chicken curry with a creamy tomato sauce is excellent served with breads or rice and can also be used as a marinade for tikka (boneless cuts of cubed meat). Best used for cooking chicken or vegetables. Traditionally cooked in a tandoor (clay oven) but not necessary, cooking in the oven or with a pot on stove both give that rich, tangy and aromatic flavour to delight the taste buds. This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Durban Curry Paste
This is a curry with fantastic African influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, beef, chicken or fish. What is Bunnychow? Bunny chow is a South African fast food dish that originated in the Indian community of Durban. It consists of a hollowed-out loaf of bread filled with curry. The bread used is typically a white bread loaf, and the center is scooped out to make space for the curry filling, which can be made with various ingredients such as chicken, beef or veggies. provides 30 servings.
Madras Curry Paste
This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc. Provides 30 servings.
Lamb Korma Paste
This is a medium heat Lamb Korma cooked with yoghurt and has a finish. This a great one for adding a few fruit and nuts to enjoy a more complex dish. It can be cooked with lamb, beef or chicken, with vegetables and potatoes. Provides 30 servings.
Vindaloo Curry Paste
This popular South Indian hot beef curry is traditionally cooked with a hint of vinegar, this gives it that bit of familiar tang that comes with a vindaloo. For more intense flavour you can marinate your meat in the paste for at least 30mins or overnight is even better. A little tomato paste can be added but not necessary with this paste. Provides 30 servings.
Cobra Chilli’s version of an old favourite ? Buffalo Wing Sauce.
TIME magazine wrote in 2009 “The first plate of wings was served in 1964 at a family-owned establishment in Buffalo, New York called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available.
Proper Buffalo wings should be snapped in half so that they resemble tiny drumsticks rather than their original, harder-to-eat akimbo shape. They are then deep fried without any coating or breading, after which they are slathered in that zesty bright orange sauce that coats your fingers and somehow manages to get all over your clothes no matter how many napkins you use”.
Now these tasty wings are served all over America, every day and gaining in popularity here in Australia.
We’ve reinvented this sauce and made it with the freshest ingredients we can find.
Made with the rare and unique Chilli de Arbol, this sauce has a fresh, Summery Mexican flavour.
Originating from Mexico, the Chilli De Arbol is also known as bird’s beak chilli and rat’s tail chilli. It is similar to the Cayenne chilli but has slightly less heat.
Lisa Meredith (verified owner) –
Absolutely LOVE this sauce. Hot and spicy the way I like it. Been buying it for a few years now – to tame it down a bit for some peeps, I mix it with teriyaki sauce. Delightful sauce by itself though. Highly recommend it to true chilli 🌶️ lovers!
Flavour & Spice (store manager) –
“Love it, Lisa! Hot and spicy—exactly how we like it too. Great tip mixing with teriyaki for friends. 🔥🍗”