Steve's New Hot Wing Recipe

[SteveFromLafayette]

Hello friends! It's been a while!

I've been working hard as of late, I've even deactivated my personal Facebook just to save even more time.

Now that I have a minute to share with you, I'd like you to know I've been experimenting every now and then on a wing sauce recipe.

I'm VERY satisfied with my latest concoction. Heck, I even remembered to write the darn thing down this time!

Without further ado, here it is!

Fresh wing sections from your local grocer (I generally buy Tyson)

Sauce:
1/4th cup vegetable oil
1/2 cup Frank's Hot Sauce
1/2 cup Cajun Power Garlic Sauce
2 teaspoons white sugar

Chicken rub:
Kosher salt
Coarse ground black pepper
Memphis Dust

Blend the sauce together in a regular blender, do NOT simmer on the stove!

Sprinkle the chicken rub on the wing sections.

I heat my vegetable (or peanut) oil to 320'ish. That seems to keep the sugar in the rub from charring.

Cook chicken until at least an internal temp of 160!
I go way beyond that! (Crispy skin is my preference/Sauce makes dryness moot for me)

The reason I do not simmer my sauce on the stove is that reducing the water content tends to concentrate the hot sauce, and it just gets a little too sharp/spicy for me at that point.

If you have any questions, feel free to ask.
If you try this and enjoy it, please leave some feedback!

Cheers!

Edit : I'm trying to attach photos but it's telling me the file extension doesn't match the file description....or something like that. Many apologies.

[Nate]

Thanks for the share

[Huskee]

Welcome back SteveFromLafayette! Yes it has been a while, glad to have you back. Thank you for sharing your recipe.

Regarding the photos, just make any tiny edit to them, such as crop, brightness, etc and re-save. That process of re-saving seems to make vBulletin happy. I get the same error every time I try to upload a virgin unedited file.

[SteveFromLafayette]

Thanks Huskee !

[GadjetGriller]

Dang those do look Great!!

[Spinaker]

Wow! Those look killer. I will have to try this one out! Great to have you back! Don't be a stranger.

[Spinaker]

.......and I love the 1 Gallon jug of Frank's. Hahaha we always had that bottle in our fridge when me and my brothers were all still living at home! Takes me back!

[SteveFromLafayette]

Haha! I go through so much of it, if they sold it in a bigger size I'd probably buy it!

[Huskee]

Frank's is a great hot dog topper, better yet is a deep fried hotdog with franks on it

[Willy]

I remember when the classic Frank's wing recipe always called for a bit of vinegar and I remember the vinegar tang and aroma in wings eaten in a wing joint (my better half hated it!). I don't see vinegar mentioned these days and I do not detect vinegar in the restaurant wings anymore. Perhaps my schnozz if not as sensitive as it was, or perhaps I am in a minority in enjoying that vinegar tang and most places now omit it.

[SteveFromLafayette]

Willy Really? That's news to me because Frank's itself is vinegar based. I'd imagine additional vinegar would be pretty tangy!

[Willy]

Yep! Additional "free vinegar" added quite a tang--and "nose". Like I said, my wife didn't like it. lol

I just noting how it has disappeared from recipes--probably because most folks disliked it. I'm weird!

[tbob4]

Looks awesome. Thank you very much!

[Mr. Bones]

Yup, vinegar tang is guuuuudddd~~~~!!!!!

[ssandy_561]

Me and my sister buy a box of these from Amazon about every year. She actually keeps a few in her purse and I keep some in my truck since I eat lunch sometimes in my truck. Love me some RedHot. I also add a bit of vinegar to my wing sauce made with Frank's. I like the tang also.

[Jerod Broussard]

Been needing to sous vide and fry some wings..... Hot wings!

[JCGrill]

I put Frank's on a lot of vegetables when I steam them, like broccoli. Like the bottle says, 'I put that #@*$! on everything!'