Hotwing sauce

Adelpiero · Post by **Adelpiero** » Wed Jun 28, 2006 9:43 pm

anyone have any good recipes? seems like this would be something ppanter would have, after all, you cant drink beer, watch hockey ,without the hotwings.

indyfrisco · Post by **indyfrisco** » Thu Jun 29, 2006 1:25 pm

You came to the right guy here...this is my specialty. I don't really have "measurements" on this as I always throw it together, but these are pretty damn close. I fry up my wings naked and then toss them in this sauce in a bowl with lid or a large open metal bowl.

This is enough sauce for quite a few naked wings. Battered wings will tend to get less quantity due to the batter absorbing the sauce, but it is still great with battered wings.

1 cup Franks Hot Sauce
1 T celery seed (not celery salt)
1 tsp salt
1 tsp pepper (freshly ground if you have it)
1 T garlic powder
2 T unsalted butter
1 T Tony Chachare's Creole Seasoning
1 T worshteshire sauce
2 tsp cayenne pepper (I usually add more to increase the heat)
1 T habanero sauce (optional for more heat - I get this in the Hispanic section of the grocery store)

Put all these in sauce pan and turn to medium heat. Once butter melts, stir constantly until all is well blended. Do not "boil" for long.

As I said above, adjust the cayenne and habanero sauce for your desired heat level. I like them HOT so I usually put 1 T of cayenne. I've made other variations of this recipe. For example, I've put 1 tsp cumin (optional but give a little mexican kick to it). I've also put in the pre minced garlic, about 1 T instead of the garlic powder.

PSUFAN · Post by **PSUFAN** » Thu Jun 29, 2006 2:31 pm

damn, sounds great

Mikey · Post by **Mikey** » Thu Jun 29, 2006 3:44 pm

Do you ever bake your wings in the oven, instead of frying?

I'm not saying you should, because I've never made buffalo wings per se. But I often cook chicken parts (breast, wing, leg, etc.) in the oven and they come out pretty crispy. Just wondering if this would work with the sauce.

(That sauce does sound good...)

indyfrisco · Post by **indyfrisco** » Thu Jun 29, 2006 4:02 pm

The sauce is good on a lot of things. I like to make burgers on the grill and then set the burgers in a bowl of this sauce and have it cover the entire burger. Then I take those McDonald's style hash browns you can buy at the grocery store and thrown the burger and the hash brown on a bun with spicy brown mustard and eat it. Sounds very FTDC but it is damn good.

As for chicken wings in the oven from scratch, I've not done it. I've bought those frozen Tyson Hot Wings before and made those in the oven. The package says to bake them at 400* for 10 minutes, flip, and do 10 more minutes. These have always come out soggy. I then started to put them on a broil pan, bake 20 min, flip, bake 15 more min, broil on high for 5 min, flip, broil on high another 4 min and they turn out awesome and crispy.

So, I'd say yes, you can do them in the oven. I'd suggest using the broil pan so the fat drippings could collect below and the chicken isn't cooking in the fat. Helps to crisp the skin up. Make sure to lube the broil pan with Pam or EVOO. I always do this with the Tyson frozen wings. Then, once to desired crispyness, remove from oven. Let them set for a minute or two before coating in the sauce. This usually lets the skin get even crispier. Then toss in the sauce.

Ok...I'll be having these oven baked wings sometime soon with my sauce. Definitely will cut back on the fat. They're just so damn good out of the frier...

indyfrisco · Post by **indyfrisco** » Thu Jun 29, 2006 4:05 pm

And here where I live, I keep my hot sauce recipe as secret as I keep my BBQ sauce recipe. I won't let the BBQ sauce recipe go on the internet, but the hot wing sauce I don't plan on selling commercially.

Mikey · Post by **Mikey** » Thu Jun 29, 2006 4:21 pm

I'd say start out with fresh wings. You can get them in large packages around here. That way you don't have all that fat that probably comes from deep frying under pressure, which I imagine is how the frozen ones are prepared.

Use a glass baking dish, spread them out in a single layer. Season with salt, pepper and garlic, or whatever you want. Bake at 400 for about an hour. Maybe less...an hour is enough to cook thighs and breasts. They'll be nice and crispy and you won't find much fat at all in the baking dish. I'm gonna have to try this with the sauce this weekend.

indyfrisco · Post by **indyfrisco** » Thu Jun 29, 2006 6:15 pm

I use the fresh wings too. I never buy the frozen wings when I fry my own. I just haven't tried baking them. I might give it a shot.

kcdave · Post by **kcdave** » Sun Jul 02, 2006 3:55 am

Baked, broiled, deep fried, pan fried, grilled, smoked, Ive done it all.

Its all good.

Goober McTuber · Post by **Goober McTuber** » Wed Jul 05, 2006 6:34 pm

I don’t particularly care for that gloppy red buffalo wing sauce. Don’t like the flavor, don’t like the mess. I do like hot wings, though. I just add a tablespoon or so of red pepper flakes to the marinade I soak the wings in, and a good quantity of cayenne pepper to the breading. Voila.