The present invention relates to a hot and spicy chicken feet sauce and a method for manufacturing hot and spicy chicken feet and, more particularly, to a hot and spicy chicken feet sauce and a method for manufacturing hot and spicy chicken feet having as their characteristics a sauce material mixing ratio, sauce and material ripening processes, and a cooking duration that are the most important for a deep taste of hot and spicy chicken feet in which sweetness and palatability form a balance and a spicy taste lasts for a long period of time. The sauce according to the present invention results in not a painful spicy taste based on capsaicin as in the related art but a taste using red pepper powder as a main material and using no capsaicin at all, and thus the taste is not painful to tongues, is spicy but clean, and pleasingly lasts for a long period of time in mouths, and is a direct-roasting hot and spicy chicken feet cooking method for achieving a tasty taste of hot and spicy chicken feet so that the chicken feet are not repellent. A chicken feet dish based on the hot and spicy chicken feet sauce according to the present invention is a dish anyone who eats the dish can be familiar with and contains much more protein and collagen than the other animal food currently when people are very interested in health, and thus the present invention can provide health and taste alike as essential healthful food for athletes and women such as models very interested in weight control and beauty care and can contribute to development of poultry industry by increasing chicken consumption.COPYRIGHT KIPO 2016본발명은 불닭발 소스 및 불닭발 제조방법에 관한 것으로 단 맛과 감칠맛이 골고루 조화를 이루면서도 얼큰한 매운 맛이 오래 남는 깊은 풍미의 불닭발 맛을 내기 위해서 가장 중요한 소스재료의 배합비율과 소스 및 재료의 숙성과정과 조리시간을 그 특징으로 하는 불닭발 소스 및 불닭발 제조방법에 관한 것이다.본 발명의 소스는 종래의 켑사이신 등으로 맛을 낸 통증유발형 매운 맛이 아니라 켑사이신이 전혀들어가지 않은 순수 고춧가루를 주 원료로 맛을 내어서 혀가 아프지 않으면서 얼큰하면서도 깔끔한 매운맛이 오랫동안 입안을 즐겁게 만드는 매운 맛이 그 특징이라 할 수 있으며 닭발에 대한 거부감이 없도록 맛있는 불닭발맛을 내기 위한 직화구이 불닭발 조리방법이다.본 불닭발 소스를 통한 닭발요
