hot wings.

[huntmeister]

Anyone addicted to chicken wings as much as I am and make thier one sauce?

I need a new sauce, I'm getting sick of the plain hot buffalo style wings sauce I always make.

[halik008]

dont ya know chicken wings are not good for ya? ;)

Are you much of a exotic flavor guy? cinnamon, curry , etc?

[Remax]

Nothings wrong with chicken wings. Granted you remove the skin first, but they taste better with it on. I just buy regular hot wing sauce at the store, but add garlic powder, pepper, onion powder, and some other spiced laying around. If I can find a recipe of a blackened rub I used to use I will post it, but it had cajun, venegar, white pepper, garlic powder, paprika, cayenne, and a few other spices. Just use enough vinegar to make it into a paste and coat all the wings and cook over a grill.

[RifleGuy]

dont ya know chicken wings are not good for ya? ;)

Are you much of a exotic flavor guy? cinnamon, curry , etc?
Curry wings?
Hmmmm.......

A bit of an Indian thing... hmmmm. Possibly, Rabbit. Possibly.

Curry wings.....

Now ya did it, I'm not gonna be able to shake the thought until I give it a try.

I'll let my cardiologist know he needs to spiff you for the repeat business!

Curry wings? Hmmmm.

[RifleGuy]

Nothings wrong with chicken wings. Granted you remove the skin first...
Heathen. :twak:

[halik008]

Curry wings?
Hmmmm.......

A bit of an Indian thing... hmmmm. Possibly, Rabbit. Possibly.

Curry wings.....

Now ya did it, I'm not gonna be able to shake the thought until I give it a try.

I'll let my cardiologist know he needs to spiff you for the repeat business!

Curry wings? Hmmmm.

Curry is definitely good on chicken, as long as you have the thing for exotic flavors.

[RifleGuy]

Curry wings.... hmmm.

I think I hate you.

[fbuckner]

I still just like a 5 pound bag of wings par boiled for 10 minutes then baked in the oven with a whole bottle of franks and a half stick of butter. Oh doesnt it just get the heart ker-chuggin.

[huntmeister]

[QUOTE= halik008 dont ya know chicken wings are not good for ya? ;).[/QUOTE]

No kinding? why is that?

[gauddylee]

only hot wings i like is www.freebeerandhotwings.com morning show take a listen some time they will crack you up much better than bob and tom plus there local grand rapids 97.9FM

[Remax]

No kinding? why is that?


Without the skin they are perfectly fine. Theres no difference between eating chicken breast or wings. Franks buffalo wing sauce is low in calories (5 per tbsp) and its only spices and vinegar. The only problem is finding them without skin. I just pick most of it off before cooking.

[who dat]

Anyone addicted to chicken wings as much as I am and make thier one sauce?

I need a new sauce, I'm getting sick of the plain hot buffalo style wings sauce I always make.
What is your sauce made of?

[huntmeister]

The sauce I make is mixxed in a metal mixxing bowl so I can heat it up to melt the butter.

Lousina hot sauce
A drop of "daves insanity sauce" for heat.
finely ground red pepper.
some soul food seasoning. (bought at country market).
some cajun seasoning.(bought at the same place)
Ground black pepper from the pepper mill
onion powder.
garlic powder.
a pinch of basil and oregano. not too much.
a tbsp of "real" butter.

then I cook the wings eaither par-boil then in the oven, or grill 'em, or deep fry in the fry daddy.

then dump the wings into the heated sauce mixture mix, and dump on the plate. and eat with ranch dressing and a salad.

If I deep fry them then I take them out and put on this small wire rack over my cast iron skillet and then put under the stove in the broiler for a few minutes untill they start to crackle.

I leave the skins, on I like the crunch. especially off the grill and into the sauce.

I would like sweeter hot sauce to try, made with honey, but just havent felt like experimenting.
I like really hot, with flavor, flavor first then the heat.:flamethr:
I avoid the HFCS- MSG and other additives.

[who dat]

The sauce I make is mixxed in a metal mixxing bowl so I can heat it up to melt the butter.

Lousina hot sauce
A drop of "daves insanity sauce" for heat.
finely ground red pepper.
some soul food seasoning. (bought at country market).
some cajun seasoning.(bought at the same place)
Ground black pepper from the pepper mill
onion powder.
garlic powder.
a pinch of basil and oregano. not too much.
a tbsp of "real" butter.

then I cook the wings eaither par-boil then in the oven, or grill 'em, or deep fry in the fry daddy.

then dump the wings into the heated sauce mixture mix, and dump on the plate. and eat with ranch dressing and a salad.

If I deep fry them then I take them out and put on this small wire rack over my cast iron skillet and then put under the stove in the broiler for a few minutes untill they start to crackle.

I leave the skins, on I like the crunch. especially off the grill and into the sauce.

I would like sweeter hot sauce to try, made with honey, but just havent felt like experimenting.
I like really hot, with flavor, flavor first then the heat.:flamethr:
I avoid the HFCS- MSG and other additives.
If you call that "plain" I don't think I can help you much!!:rofl:

I would recommend eliminating the par boil. I know a lot of people do it, but IMO it destroys meat flavor.

Have you ever used the original recipe from the Anchor Bar in Buffalo, NY?

[huntmeister]

Have you ever used the original recipe from the Anchor Bar in Buffalo, NY?

No, but I put visting there is on my "bucket list" and might be making an order from their web site now that you mention it. Thanks.

https://secure.vonostingroup.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=12126pc&Category_Code=AB-SAU&Store_Code=ABNY

[who dat]

No, but I put visting there is on my "bucket list" and might be making an order from their web site now that you mention it. Thanks.
I made these for 200 people at a marina party a few years ago and they were a hit. I had to make a special batch and added about 1/2 tsp of Dave's Insanity for an older guy who wanted them hot. He got his wish, but no one else could touch them.

[huntmeister]

I had to make a special batch and added about 1/2 tsp of Dave's Insanity for an older guy who wanted them hot. He got his wish, but no one else could touch them.

Sounds like me.

Dave's can be dangerous for those who dont know it. make tobasco and louisana look like ketchup.

When I make chili I dont use in the whole thing,ruin it for anyone else, but will take a tooth pick and dip it and stir into my bowl of chili.

[Remax]

I bet a friend about 5 years ago he couldnt eat Daves without drinking something afterwards. 5-6 drops on a tomato and drank about 1/2 gallon of milk. I wont touch it, its too hot for me. The sad part is its pretty weak compared to alot of other sauces out there.

[who dat]

I bet a friend about 5 years ago he couldnt eat Daves without drinking something afterwards. 5-6 drops on a tomato and drank about 1/2 gallon of milk. I wont touch it, its too hot for me. The sad part is its pretty weak compared to alot of other sauces out there.
I don't think I'd use the word weak to describe Dave's, but there are several that are hotter. Some are Dave's sauces, and some are not considered sauces, but just an ingredient. At any rate, Insanity is some hot stuff. 1 drop on an egg sandwich ruined the sandwich for me.

[huntmeister]

I bet a friend about 5 years ago he couldnt eat Daves without drinking something afterwards. 5-6 drops on a tomato and drank about 1/2 gallon of milk. I wont touch it, its too hot for me. The sad part is its pretty weak compared to alot of other sauces out there.

5-6 drops should have injured him in sone way. litterlly, thats way too much to comsume on a tomato if it's this dave insanity sauce.

http://www.davesgourmet.peachhost.com/ct_PRdain.htm

[who dat]

5-6 drops should have injured him in sone way. litterlly, thats way too much to comsume on a tomato if it's this dave insanity sauce.

http://www.davesgourmet.peachhost.com/ct_PRdain.htm
That's the one I have, it'll probably last me 3 lifetimes!

[huntmeister]

Yep, Yep, I've had mine for maybe ten years no kidding and it's half full.

[Remax]

5-6 drops should have injured him in sone way. litterlly, thats way too much to comsume on a tomato if it's this dave insanity sauce.

http://www.davesgourmet.peachhost.com/ct_PRdain.htm

Yep thats the stuff. The bottle says it can remove stains from driveways and strip linoluem floors or something like that. It didnt do any permenant damage that we know of, but he was hurtng then. Its his own fault. He claimed he could handle any hot sauce.

[Pnab]

LOL, Dave's is some seriously hot stuff!!!! I remember when it first hit the market the shops that were selling it made people sign a release from liability waver. If may have been a marketing ploy but it was funny.
I have had several accidental overdoses with that stuff :flamethr:

Here is a recipe I have tried a couple of times and love it. Of course if it's not hot enough you can always add a little Dave's.

1.5 cups honey
1 cup ketchup
1 6 once can tomatoe paste
2 garlic cloves minced
2 Tbsp. lemon juice
1 Tbsp. cocoa powder
1 Tbsp. curry powder
1 Tbsp. paprika
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. Tabasco sauce
1 Tbsp. Cayenne pepper


Combine all in medium sauce pan
Bring to boil over high heat, reduce heat and simmer for 20 minutes.
I used it on chicken breast and ribs....probably be great on wings.

[huntmeister]

Thanks Pnab, I think I'll make some of that.

Here is a jelly I made once the recipe was inside a box of sure-jell.
Hot and sweet pepper jelly was great spread on grilled chicken breast, or spread on a cracker with cream cheese. everyone I gave a jar to really enjoyed it, now I have to make some more.

Does'nt work with wings though too thick.



What you need
(6) six 1 cup jars (they are fairly cheap)

2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin (this recipe is inside)
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)

FYI don't rub your eyes while or after chopping the jalapeno's.

Make It
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE the finely chopped peppers in 6- or 8-qt. saucepot.
Add vinegar.
Stir in pectin.
Add butter to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat. Skim off any foam with metal spoon.

I dont havea canner and just used a regular pot

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

[Pnab]

Your Welcome Huntmeister!

The jelly sound great, I will have to try it.

The other thing you might want to try with the jelly is mixing it with a brick of cream cheese. I usually pick up Harry and Davids pepper relish and mix it with cream cheese for a cracker spread. The stuff is great!