Quote:
Originally posted by blowmeetheclown
You ever fry them? I've tried frying on the highest setting (375F) on my fryer, and mix melted butter and Frank's Red Hot while waiting. Right after they get outta the fryer, put them in a tupperware container with the sauce and shake vigorously. Ranch or Bleu cheese are great for dipping.
I'll have to try your recipe sometime. Sounds good.
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Last summer I decided to experiment for a BBQ I hosted. Instead of wings I picked up a lot of drumsticks. I did some with Teriyaki, some plain (or maybe with garlic powder), and I wanted to do some with a hot sauce. So I looked around in my hot sauce collection and found a bottle of sauce (actually more of a glass hip flask) labelled '100 Pain' that I bought in Smithville and had never tried. *BTW, they had a bottle marked '50 Pain' but I don't believe in doing things half way.
Well, the only people who ate those drumsticks were either people who really loved hot sauce or who were too macho to pass up the challenge.
Even the next day, when I reheated them and had them for lunch, they were some of the hottest 'wings' I've ever had.
Last week my sister gave me the gift basket of hot sauce and spices she forgot to give me after her cruise last December. In it are some Carribean style sauces, the ones that are yellow.
I'm looking forward to grilling season.
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