Post your favorite recipe here


4 tbsp butter
4 tbsp Frank's Xtra Hot
1 tbsp worchestershire sauce
1/2 tbsp white vinegar
1 tsp Mad Dog 357 Pure Ghost*
2 tsp crushed red pepper
2 cloves garlic, pressed
2 habaneros, finely diced, with or without seeds

Place ingredients in skillet over very low heat, stirring occasionally until butter is completely melted

*Dave's Insanity is also a solid choice here

On a level of heat what does this rank
1-10 plz

That's kinda subjective. I think it's just hot enough. Some will think it isn't hot enough. Pantywaisted nancys will start crying just reading that recipe.

Would say it's about as hot as Plucker's Fire in the Hole or a little bit hotter than the Bentley's at Hooter's

if someone has a recipe for the Dr Pepper sauce at Pluckers, that'd be cool.

Oh yeah, did not mean for this thread to be for buffalo-style alone. Whatever you put on your wings, post it here.

Unless it's a buffalo sauce using tobasco as the base, 'cause that would just be f'n dumb

dp

[This message has been edited by Slicer97 (edited 9/26/2011 4:11p).]

quote:

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1 tsp Mad Dog 357 Pure Ghost*

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Someone pranked me and put this stuff on my sandwich at Firehouse once. I was literally hugging the ice machine for 30 minutes.

At least my insides felt warm all day.

Dude, that stuff is awesome on a baked tater. And it's really not all that hot.

Butter
Siracha
Sasame Oil
salt

toss wings in, plate, top with cilantro

Someone needs to post a good bourbon sauce recipe.

This is the closest to Wing's and More IMO. Add garlic powder for an extra kick.

quote:

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** the sauce **
6 tb Louisiana hot sauce; (3 oz.)
1/2 Cup Margarine; not butter!
1 tb White vinegar
1/8 ts Celery seed
1/8 ts Cayenne pepper; to 1/4 tsp
1/4 ts Red pepper
1/8 ts Garlic salt
1 ds Black pepper
1/4 ts Worcestershire sauce
1 ts Tabasco sauce; to 2 tsp
Carrot and celery sticks
Marie's bleu cheese dressing

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[This message has been edited by letterman72 (edited 9/28/2011 4:55p).]

[This message has been edited by letterman72 (edited 9/28/2011 7:29p).]

quote:

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1/2 Margarine; not butter!

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Why?

EDITED That should be 1/2 cup ,which is one stick of margarine. Don't know why but, they don't use butter. Found this as Original Anchor Bar's recipe. Very close if not the same as Wings and More.

[This message has been edited by letterman72 (edited 9/28/2011 7:30p).]

[This message has been edited by letterman72 (edited 9/28/2011 7:33p).]

[This message has been edited by letterman72 (edited 9/28/2011 7:34p).]

the Macheesmo Sticky Wings

http://www.macheesmo.com/2009/10/sticky-wings/

quote:

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Sticky Wings (Adapted from Oct 2009 Bon Appetit Ribs Recipe)

- 3-4 pounds chicken wings, about 3 dozen

Dry Rub:
- 1/4 Cup packed brown sugar
- 2 Tablespoons ancho chile powder (see my note below on making the rub or you can use regular chile powder)
- 2 Tablespoons finely ground coffee (espresso beans are called for in the original but I just used a dark roast bean)
- 1 1/2 Tablespoons Kosher salt
- 1 Tablespoon hot paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon fresh ground pepper
- 1 Teaspoon dried thyme, crumble it up

Sticky Sauce:
- 1/2 Cup rice vinegar
- 1 large shallot, finely chopped
- 2 Tablespoons fresh ginger, peeled and finely chopped
- 1/4 Cup sugar
- 1-3 Tablespoons hot chili sauce (like Sriracha. I used 3 Tablespoons because I like them spicy)
- 6 Tablespoons canola or vegetable oil

- 1/4 Cup cilantro, chopped for garnish (optional)

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my attempt turned out badass

Butter
Frank's Red Hot
Sriracha

i am making those sticky wings in the near future

Do it, full of win

Is the recipe with the habaneros and the ghost sauce anything close the the Harvey Washbanger recipe for the Cooks vs Students wings?

I finished the wings got my shirt, won the bet with my roommate and my name is engraved on the wall. I will say It has been 9 years and I am still not sure if that was worth it. It was the closest I have come to feeling like I wanted to die without having food poisoning or a 48 hour bug.

Gig 'Em

Jason

I've never had Harvey's release form wings, but I doubt these are close to being that hot.

the ones I make are probably as hot to a little hotter than Plucker's Fire-in-the-Hole sauce or Hooter's Bentleys

if my recipe ain't hot enough, substitute 1 tbsp of Dave's Insanity in place of the 1 tsp of the ghost sauce (I think the Pure Ghost is only in the 180,000 - 200,000 scoville range)

There are also hotter sauces than Dave's that can be used, but Dave's is about as hot as I can take and still tell there is a nice flavor behind the heat



[This message has been edited by Slicer97 (edited 9/29/2011 11:31a).]

I made wings for breakfast.

They were seasoned with salt, lots of black pepper, chili powder, and crushed red pepper.

After I fried them I tossed them in:

(real) Butter
Frank's Original
Few drops of honey
Worcestershire sauce

Seriously, anyone with a good bourbon/whiskey based sauce?

Texas Pete's hot sauce and butter

EOT

I boycott Texas Pete's because it isn't hot or made in Texas

6 Tbs. Frank's Red Hot
1 Tbs. white vinegar
1/4 tsp. cayenne pepper
1/8 tsp. garlic salt
Dash black pepper
1/4 tsp Worchestershire sauce
1.5 tsp. Tabasco sauce
1/2 stick butter

Heat sauce over low heat until butter is barely melted. Toss grilled, baked or fried wings in sauce.

i can see using margarine, as it isn't made of the same components of butter (water, butter fat, butter solids), so the flavor will be different.

Cook wings in oven with S & P for approx 35 mins, finish on grill. Toss in sauce:

1/2 Cup Honey
2-? TBL of Pureed Chipotle Peppers or Garlic Chili Sauce (depends on desired heat as to how much you use)
1 TBL Dijon Mustard
1 TBL Oil

Whisk and toss with grilled wings

Usually my favorite wing sauce I eat on a regular basis is the "Wild" from Buffalo Wild Wings. Its definitely not a BBQ style and not really a Buffalo style...I don't even know for sure how to describe it. It has good flavor and enough heat that ill have some sweat on my forehead after plowing through them. It's the 2nd hottest flavor they have there, and after many attempts at the hottest ("Blazin" I am not man enough to eat more than one. I just hate my life for about 20 minutes afterwards and wonder why I never learn.

If any of ya'll know how you would prepare a similar one to that "Wild" flavor, or at least get me in the ballpark, I'd love to have a recipe I could go to.

Just a random thought...i wonder if cholula could be worked into a decent sauce recipe.

i've done equal parts sriracha and butter. it tastes good, but after 4-5, i'm ready for a different taste. ymmv.

My thoughts on wings .....

1. Any damn fool can make something spicy hot with enough habenero or ghost sauce
2. Tobasco is a cop out sauce and overpowers the flavor with vinegar.
3. The real wing magician can make wings spicy and tasty at the same time.

B1, my wings are very damn tasty

some of us do have the ability to enjoy both flavor and heat simultaneously

like many other things, it's an acquired ability

Then you, Sir, are a wing magician. I love hot stuff, but not to the point that it is painful to eat or overpowered with tobasco taste.

I don't consider mine painful to eat, though some might.

I used to consider raw jalapeno to hot to eat. Then I married a chick with chronic sinus problems that uses a lot of chiles and/or cayenne on everything she eats and built up a tolerance for it.

while I do enjoy the flavor of my wingsauce, it does make me sweat profusely though

and you are correct, Tobasco belongs on eggs, not wings (and Frank's is a much better tasting choice for anyplace you might use Tobasco anyways)

has anyone tried the DefCon sauces? I've read good things about them, but have been unable to find a place that sells it.

I'd like to see a bourbon/BBQ sauce as well.

I've got to say though, as far as a commerically made sauce, the mango-habañero at BWW is pretty damn good.

My problem with wings is that the first couple are pretty good, because the skin is still crispy, but once they start to sit, the skin gets soggy, and there aren't many things worse than soggy chicken skin. I don't ever make them at home because it creates too much of a mess, but if I did, I'd do them in small batches and eat them quickly so they don't get soggy.