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Ingredientes
- 3/4 lb of salted butter (real butter)
- 36 ounce Frank's Red Warm sauce (make sure it's Frank's)
- 2-3 tbsp of chopped/minced garlic
- 1/4 c. finely chopped (almost liquefied) sweet onions
- 1/2 tbsp cayenne pepper
- 1/2 tbsp black pepper
- 1/2 tbsp white pepper
- 1 tbsp cumin
- 2 tbsp crushed red pepper
- 1 tbsp lemon juice
- 1/4 c. clover honey
- 1/4 c. ketchup
- 1/4 c. mayonnaise
- 1/8 c. flour
Direcciones
- This should be sufficient sauce for quite a couple wings (50+). I use it for my annual Superbowl party, but you can adjust to your serving size as you see fit.
- Add in butter and Red Hot Sauce to a medium-large saucepan over medium heat. Wait till all butter has melted.Slowly stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic & onion.
- At this point you should still have the lemon juice, honey, ketchup, mayonnaise and flour on the side.
- Bring which initial sauce to a simmer for about 20-30 min, stirring occasionally. (Careful if you smell it...you will cough)
- After 20-30 min, drop heat to low.
- Add in lemon juice, ketchup, and honey.
- Let which sit for about 10-15 min on low.
- Put the sauce (still in the saucepan) in the fridge for about 4-6 hrs. (This allows the butter fat to rise to the top and solidify)
- Once the butterfat has solidified, cut it out with a knife and throw away. You should be left with a very thick sauce underneath.
- Add in the Mayonnaise (trust me on this one) and flour as needed to thicken sauce to your liking. You may not need any at all, but it really helps it stick to the wing.
- Lastly, re-heat the sauce over med-low heat (it will thin out a bit). Bring it up to a slow simmer again.
- This sauce is truly amazing (only moderately hot). If you want it hotter, use more cayenne. If you want it more mild, cut out the cayenne and crushed red peppers in the beginning.
- The only way to have a wing is deep fried, skin on, full sized wings, do not waste your time cutting them, once fried, they break at the joints with ease and it makes eating more entertaining. For those of you which bake your wings...go for it, but it's just not the same. The sauce is a heart attack waiting to happen, so why stop thereGet which oil HOT (375°F) and use PEANUT oil. If someone is allergic to peanuts, then go ahead and use canola or possibly vegetable oil. Make sure they're thawed, too...do not drop frzn wings into hot oil; you'll be sorry if you do.
- If you want to flour the wings go ahead. With or possibly without is fine, just make sure you get them crispy. (Nobody likes soggy wings).
- If you have a household deep fryer...only do a couple wings at a time (15 min for 8-10 wings) and put them in a Pyrex dish in a warm oven till serving time.
- If necessary, you can pop them back in the deep fryer for 2-3 min to get them steamy again.
- Once you have your CRISPY fried wings...throw into the simmering pot of sauce, get the tongs and serve with Blue Cheese and celery.
- ENJOY!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 10 servings | |
| Calories 305 | |
| Calories from Fat 286 | 94% |
| Total Fat 32.49g | 41% |
| Saturated Fat 18.15g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 294mg | 12% |
| Potassium 70mg | 2% |
| Total Carbs 4.41g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.57g | 1% |
| Protein 0.9g | 1% |
