Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Captain Virgil Hilts on April 21, 2005, 12:56:59 AM
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I'm going to work on a hot wing sauce, because nothing you buy is worth a damn. Be interested to read recipes from anyone who has a good recipe for a damned good HOT wing sauce that has heat AND flavor, especially without excess vinegar and salt. Prefer something that does not have to be slathered on an inch thick to achieve the desired results.
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I don't do wings. Yeack! All bones, fat and skin.
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Originally posted by Lizard3
I don't do wings. Yeack! All bones, fat and skin.
LOL, yer a lot of freakin help.
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Everglades heat and Cheyenne gives you all the heat you need. After that the rest is just whatever you decide to use :)
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Propylene Glycol is good to put on wings
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All you need are wings and louisiana hot sauce, with a little olive oil to make it stick. Put it in a baggie and let it soak-the longer the hotter.
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2 sticks margarine
3 bottles Frank's Red Hot sauce
enough to make a chitload of wings
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Grease and hot sauce dude, it ain't rocket science.
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I'm sure he knows how to make it, but is looking for some other recipes to try funktard.
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I'm looking for something BETTER. As stated in the original post, I find the quick and dirty/cheap and easy stuff VERY lacking, not just in heat, but in flavor and quality. Regarding the use of just butter/margarine and some hot sauce, note where I said WITHOUT A LOT OF SALT AND VINEGAR. Both the Frank's and the Louisiana have too much salt and vinegar for me and not enough flavor and heat.
I'm looking for something less plain and ordinary, and more powerful in flavor and heat. And not something that has a source of oil or grease and some hot sauce that is purely hot with no flavor.
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Try adding Mollasses, it will offset the vinegar and salt and help the hotsauce/butter spices stick to the wing , and still keep a smokey natural flavor.
Also the wing sauce although some think it is the number 1 ingredient, the cooking proccess and preparing the wing is just as important. I just use salt pepper and flour for deep frying, Unless your grilling,.
Are you dipping them in bleu cheese after? If so I use bleu cheese, mayo,milk,lee& perrins,and poppy seed dressing. It makes and AWSOME bleu cheese dip for the wings.
NUTTZ
Originally posted by Captain Virgil Hilts
I'm looking for something BETTER. As stated in the original post, I find the quick and dirty/cheap and easy stuff VERY lacking, not just in heat, but in flavor and quality. Regarding the use of just butter/margarine and some hot sauce, note where I said WITHOUT A LOT OF SALT AND VINEGAR. Both the Frank's and the Louisiana have too much salt and vinegar for me and not enough flavor and heat.
I'm looking for something less plain and ordinary, and more powerful in flavor and heat. And not something that has a source of oil or grease and some hot sauce that is purely hot with no flavor.
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For wings I only use Hooter's Hot sauce.
Not to hot and still has a lot of flavor.
It's also only about $5 at the grocery store.
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Originally posted by Raubvogel
2 sticks margarine
3 bottles Frank's Red Hot sauce
enough to make a chitload of wings
Ding, Ding, Ding.
Give this man a prize!
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OK, try this one then-this is how we used to make them before we heard of hot wings:
Wings
dry cayenne pepper
dry chili pepper
hungarian paprika
white & black pepper
liquid smoke (I like hickory)
worchester sauce
oilive oil
(if deep frying, add some cornmeal for "heft").
Mix em up and baggie them. We used to then slow smoke or deep fry them but I guess you could grill/broil them.
They are good and hot, but they have a different taste than regular hot wings. Good eating, yah!
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But excellence has not yet come into my grasp.
The starting point has been determined:
10oz can of Old Elpaso HOT Enchilada sauce (it ain't hot)
2 6oz cans of Contadina tomato paste.
2 Tbsp of honey
1/2 stick of sweet cream butter
2 Tbsp of Tabasco Smoked Chipotle
2 Tbsp of Tabasco
1 Tbsp of Marie Sharp's Habanero
1 Tbsp of Spontaneous Combustion
Mixed it all up in a stainless bowl, adding the honey and melted butter last.
The portions need adjusting. It has good flavor and is moderately warm. However, this will be a matter of taste and limits on how hot you like things, so it should be a good start for those with the desire. It will not be hot enough for those who like it really hot, those who like moderately hot and spicy should find it hot enough.
A few notes:
The tomato base and the honey make it difficult to grill over direct heat, as the sugars will blacken EASILY. It is best to smoke over indirect heat (but I was hungry, dammit). I'm not much on deep frying anything but fish, so I don't know how it will fry. Baking, broiling, careful grilling, or smoking will work well.
The sauce will NOT be as hot after cooking on the chicken as it is when tasted in the bowl. Quite hot in the bowl seems to equal moderately warm on the cooked bird.
I shook the bird in the sauce, and then brushed more on as I grilled, with a barbecue brush.
The sauce can be frozen like you would any tomato based food.
Be aware that once you shake the bird in the sauce, or use a brush to apply the sauce, the sauce has touched raw poultry, and therefore should NOT be taste tested again do to the risk of Salmonella and other food poisoning.
The flavor can vary greatly depending upon what hot sauces and peppers you use. The Enchilada sauce and tomato paste makes a really good base that sticks to the bird well and has flavor. Adding other spices to the sauce is the next step, along with stepping up the heat.
I seasoned the bird with chilli powder, garlic powder, onion powder, cayenne powder, and cajun seasonings.
The bird would likely be better if marinated as well, and/or allowed to set in the sauce (but I was hungry dammit, and in a hurry).