| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Butter |
| 4 |
c |
Hot sauce |
| 2 |
tb |
Cayenne |
|
|
Chicken wings |
INSTRUCTIONS
To cut down the heat, use 1 Tb Ground Red pepper plus 1 Tb cayenne. Heat
sauce as needed, for 10 minutes at 350, then dip wings into hot sauce mix.
You can double the sauce recipe if you like. Use as much as you need to
coat wings. It will keep indefinitely. Just shake the jar and pour as much
sauce as needed into a pan and reheat to dip chicken wings. The chef who
gave me the recipe makes it a gallon at a time. He uses the cayenne-red
pepper mix, I use all cayenne.
Posted to MealMaster Recipes List, Digest #157
Date: Thu, 06 Jun 1996 08:21:55 -0700
From: cstarz@teleport.com (Carey Starzinger)
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”