Brentastic Posted January 20, 2006 Share Posted January 20, 2006 (edited) I took the idea for this hot sauce from a restaurant back home. I never got the recipe from them, but based on the flavor I concocted my own recipe. This hot sauce is the best for wings or chicken sandwiches. I personally like to pick up a grilled chicken sandwich (with swiss) and fries from a local bar or restaurant then dip the sandwich in the hot sauce for each tasty bite! In fact when I get wings to go, I always order them dry and use my own sauce when I get home. However this sauce goes with anything that needs a kick, like pizza for instance. Anyways, here's the recipe, it's real easy. One 12 oz. bottle of Frank's brand original Red Hot. Don't use the Frank's wing sauce, it will not be as good, trust me. It must be the original Frank's. Pour the bottle of Frank's in a saucepan and simmer on low. Add 1/2 cup of packed brown sugar and 3/4 stick of butter. Simmer and stir frequently for about 30 minutes. That's it. Refrigerate any unused portion for future use. If any of you try this recipe, let me know what you think. Everyone I've introduced it to says it's the best hot sauce they've had so I'm curious what y'all think about it. Peace and enjoy. brent Edited January 20, 2006 by Brentastic Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 20, 2006 Share Posted January 20, 2006 close to mine, but i add a couple of things.... good solid recipe brent. Quote Link to comment Share on other sites More sharing options...
Brentastic Posted January 20, 2006 Author Share Posted January 20, 2006 close to mine, but i add a couple of things....good solid recipe brent. 1276661[/snapback] I've thought about adding worchestire sauce, but I never have any at the house. Can you tell me what you add or is that a secret? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 20, 2006 Share Posted January 20, 2006 (edited) lol...had to think about it..... as i will never serve wings in my restaurant.. i have done several things: - clove - wasabi powder - ginger powder - toasted sesame oil - Honey (in addition to the br. sugar) - cocoa - maple - chipotle i made some the other night as a staff meal and i think i made the chicks a little moist Edited January 20, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Brentastic Posted January 20, 2006 Author Share Posted January 20, 2006 lol...had to think about it..... as i will never serve wings in my restaurant.. i have done several things: - clove - wasabi powder - ginger powder - toasted sesame oil - Honey (in addition to the br. sugar) - cocoa - maple - chipotle i made some the other night as a staff meal and i think i made the chicks a little moist 1276681[/snapback] Cool thanks for the suggestions. I'll try adding some of these next time. I'm guessing small measurements like tsp? I'm not a chef but I love good quality food. I think I'm slowly turning into a chef, but it will be a long process. Quote Link to comment Share on other sites More sharing options...
ChuckB Posted January 20, 2006 Share Posted January 20, 2006 (edited) lol...had to think about it..... as i will never serve wings in my restaurant.. i have done several things: - clove - wasabi powder - ginger powder - toasted sesame oil - Honey (in addition to the br. sugar) - cocoa - maple - chipotle i made some the other night as a staff meal and i think i made the chicks a little moist 1276681[/snapback] Their eyes moist from it being hot or do you mean....umm.....err.......you know.....:whispering:down there:whispering: Edited January 20, 2006 by ChuckB Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 20, 2006 Share Posted January 20, 2006 Their eyes moist from it being hot or do you mean....umm.....err.......you know.....:whispering:down there:whispering: 1276712[/snapback] puddles from....um...being ...um....arroused Quote Link to comment Share on other sites More sharing options...
H8tank Posted January 20, 2006 Share Posted January 20, 2006 Save yourself some time, look for "Texas Pete" Chicken wing sauce. Right out of the bottle, best I have ever had... and I cook probably a thousand wings per year. (ok, maybe just 4-6 hundred) Quote Link to comment Share on other sites More sharing options...
Czarina Posted January 20, 2006 Share Posted January 20, 2006 Sugar in it? Really? I've been known to just use the Frank's original as is. Quote Link to comment Share on other sites More sharing options...
proninja Posted January 20, 2006 Share Posted January 20, 2006 Last weekend I combined franks, melted butter, honey, worchestire, and garlic. New kitchen has an indoor grill, and the wings came out much better on that than baked or fried, imo. Bier, any specifics with the wasabi recipe? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 20, 2006 Share Posted January 20, 2006 Last weekend I combined franks, melted butter, honey, worchestire, and garlic. New kitchen has an indoor grill, and the wings came out much better on that than baked or fried, imo. Bier, any specifics with the wasabi recipe? 1277198[/snapback] when i use wasabi.... i'll combine about 2 tbs with 1.5 tbs of water in a mixing bowl.... then add it to the base that brent described... i will also add the ginger and a light drizzle of the sesame oil. adjust to your taste. Quote Link to comment Share on other sites More sharing options...
twiley Posted January 20, 2006 Share Posted January 20, 2006 I've always used just Crystals and butter. I'll have to throw in some of these extras. Quote Link to comment Share on other sites More sharing options...
darin3 Posted January 20, 2006 Share Posted January 20, 2006 2 User(s) are reading this topic (0 Guests and 0 Anonymous Users) 2 Members: Dutch Oven, darin3 Does it shock anyone that "Dutch Oven" is in this thread? Quote Link to comment Share on other sites More sharing options...
Brentastic Posted January 20, 2006 Author Share Posted January 20, 2006 Sugar in it? Really? I've been known to just use the Frank's original as is. 1276856[/snapback] Yes, brown sugar. Try it, you'll love it! Quote Link to comment Share on other sites More sharing options...
FWmaker Posted February 5, 2006 Share Posted February 5, 2006 stupid question...do you cook the wings naked first or do you use the sauce while cooking? I'm going to use my weber grill for the wings today. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 5, 2006 Share Posted February 5, 2006 stupid question...do you cook the wings naked first or do you use the sauce while cooking? I'm going to use my weber grill for the wings today. 1306042[/snapback] i throw either s&p, old bay, or lowery's... then deep fry.... shake off oil.... toss with sauce in bowl. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 5, 2006 Share Posted February 5, 2006 i throw either s&p, old bay, or lowery's... then deep fry.... shake off oil.... toss with sauce in bowl. 1306299[/snapback] for grilling: toss in some type of sesoning.... grill. use sauce in the last 5 min of grilling. i'd say that these sauces aren't great for grilling. Quote Link to comment Share on other sites More sharing options...
FWmaker Posted February 6, 2006 Share Posted February 6, 2006 for grilling: toss in some type of sesoning.... grill. use sauce in the last 5 min of grilling. i'd say that these sauces aren't great for grilling. 1306301[/snapback] This is what I did: Didn't season the wings. Seared them on on the grill, then moved them to indirect heat. Used the sauce last 7 min., basting, then cooking, flipping them, then finishing the cooking. Sauce: Frank's Original Hot Sauce Wasabi Powder ala Bier Brown Sugar Unsalted Butter Worsteshire (sp) - a few dashes Sesame Oil Came out great. Extended family said I should bottle the sauce and asked for the recipe. Thanks for the help Quote Link to comment Share on other sites More sharing options...
Brentastic Posted February 15, 2006 Author Share Posted February 15, 2006 (edited) This is what I did: Didn't season the wings. Seared them on on the grill, then moved them to indirect heat. Used the sauce last 7 min., basting, then cooking, flipping them, then finishing the cooking. Sauce: Frank's Original Hot Sauce Wasabi Powder ala Bier Brown Sugar Unsalted Butter Worsteshire (sp) - a few dashes Sesame Oil Came out great. Extended family said I should bottle the sauce and asked for the recipe. Thanks for the help 1306822[/snapback] Glad you liked it. Just curious, how much of the wasabi powder and sesame oil? I want to add those to the mix, but not sure how much. I've never used either of those ingredients in anything. Edit to add: when i use wasabi.... i'll combine about 2 tbs with 1.5 tbs of water in a mixing bowl.... then add it to the base that brent described... i will also add the ginger and a light drizzle of the sesame oil. adjust to your taste. Edited February 15, 2006 by Brentastic Quote Link to comment Share on other sites More sharing options...
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