| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Durkee red hot (used to be Franks Louisana hot sauce) |
| 1 1/2 |
tb |
Honey |
| 1 |
tb |
Butter |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Tabasco |
INSTRUCTIONS
Put all ingredients in a sauce pan and simmer on low temp until everything
is mixed well/melted. Simmer on low for another 5-10 minutes to let the
flavors blend and the sauce darken a little.
When the wings are cooked, put them in a bowl and pour the sauce over them.
The sauce should cover a couple pounds of wings. Stir to coat.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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