🚀 go-pugleaf

In article <9405240955.AA20655@tad.intercon.com> tad@intercon.com (Tad L. J. Pierson) writes:
>From: tad@intercon.com (Tad L. J. Pierson)
>Subject: Re: REAL wings!
>Date: Tue, 24 May 1994 09:55:20 -0500

>In article <CqA1F4.1G6@ra.nrl.navy.mil>, norton@cmf.nrl.navy.mil (David 
>Norton) writes:

>> My favorite way to cook the wings is to lightly bread of batter them 
>> first  with a very neutral mixture - the sole purpose of doing this is so 
>> that  the wings soak up more of all this good stuff that Tad 
>> suggests putting on  them.  My personal recipe is tabasco, 
>> tabasco, tabasco, but I do enjoy the  butter/brown sugar/tabasco 
>> style also - but have never had Louisiana  Crystal sauce - what is 
>> it? what does it taste like? 


>It is a mildly spicy tomato based sauce that gives the slight tomato flavor 
>to the wings and lays the base for the spiciness of the sauce. It's also good 
>for making cajun baked beans and just adding a little zip to recipes.

Ahem, The ingredients read something like "Cayenne Peppers, vinegar, salt, 
carageen." No tomato there. I prefer Durkee Hot Sauce, it includes garlic.

Now that I have chimed in, I must tell you how I make my Hot Wings:

1) 5 lbs Wings sectioned. Reserve the tips for stock.

2) Toss with a mixture of cumin, black pepper, ground chiles or chile powder. 
If you like it really hot you can use ground habanero or datil chiles.

3) Bake at 450 F for 60 minutes. These will come out crunchy.

5) Make a sauce with equal parts hot Butter and Durkee Hot Sauce. Toss with 
the wings. Make sure that you take a big sniff of this mixture.

I prepare these ahead so that they are ready for the oven when the party 
starts. It works out nicely.

Another even more popular option are Teriyaki Wings. I just take 5 lbs 
of Wings, Kikoman Teriyaki Sauce and 3 HEADS of pressed garlic (8 
tablespoons) and marinate it for a while. Cook these at 450F for 30-40 
minutes. Watch these, the high sugar content of the Teruyaki sauce can burn.

Cheers, Rick