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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-22-2011, 12:51 AM
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#1 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Finger Stickin' Chicken Sauce (pic)
Finger Stickin' Chicken Sauce
Chicken wings are certainly all-American. It seems like everyone and their dog has at least one wing sauce, and often many. All too often your choices are limited to sweet-and-wimpy or rip-your-lips-off hot. Here's my alternative that gives you a little of each.  This sauce gives you sweet and sticky, with just enough heat. The heat isn't just spicy, but it also adds has a more interesting and deep spicy flavor. I guess you could describe it as "sophisticated heat". Although I offer this as a chicken sauce, it would be great on pork. It has a tangy sweetness that just screams to be tried on ribs. Ingredients 1 cup Frank's® RedHot® sauce (original) 1 cup Dark brown sugar 6 Tbsp Butter, unsalted 3 Tbsp Pickapeppa sauce 1 1/2 tsp Smoked paprika 1 tsp Black pepper, ground fine Note: If you don't have, or can't find Pickapeppa sauce, just use two tablespoons of ketchup and one tablespoon Worcestershire sauce, with just a pinch of ground allspice or cloves. Combine all of the ingredients in a medium sauce pan over medium heat. Bring the mixture just to a boil, whisking occasionally. Remove the pan from the heat and let the sauce cool. Brush on the chicken of your choice, serve and enjoy! (Makes about 2 cups) ----- John |
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02-22-2011, 01:45 AM
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#2 |
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is One Chatty Farker
  Join Date: 07-02-09
Location: Virginia Beach, VA
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Yum doesn't quite describe what I'm seeing there. Just copied the recipe...looking forward to trying it out.
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~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly" |
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02-22-2011, 08:12 AM
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#3 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Thanks John. Always like to try your inventions. Sounds like a good one.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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02-22-2011, 08:21 AM
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#4 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks and sounds Great John- Thanks
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02-22-2011, 09:57 AM
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#5 |
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Knows what a fatty is.
Join Date: 05-27-06
Location: St. Louis, MO.
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Love their color.
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02-22-2011, 10:00 AM
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#6 |
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Knows what a fatty is.
Join Date: 05-21-10
Location: Boise, Idaho
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Oh, my my! Thank you so very, very much- those are some pretty wings!
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~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~ |
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02-22-2011, 10:45 AM
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#7 |
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is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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Sounds good, might have to give it a try.
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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02-22-2011, 10:56 AM
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#8 |
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is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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For once, I have all of that in my fridge! Thanks for the recipe, gonna try tonight.
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02-22-2011, 12:31 PM
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#9 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks for the kind words, folks.
John |
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02-22-2011, 12:42 PM
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#10 |
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On the road to being a farker
Join Date: 08-16-10
Location: Green Bay, WI
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Gonna try this one for sure! I like things SUPER spicy but the wife doesn't. This looks like it will be a great compromise.
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Andy |
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02-22-2011, 12:43 PM
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#11 | |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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02-22-2011, 12:50 PM
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#12 |
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is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA
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Looks great John!! Think I'm gonna fix up a batch just to coat my hands and lick my fingers clean!!
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[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I] |
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02-22-2011, 12:53 PM
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#13 |
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Knows what a fatty is.
Join Date: 02-01-11
Location: Portland, OR
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Sounds great! I’m gonna give this a shot. It sounds right up my alley. I like some heat but don’t like getting my lips burned up.
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02-22-2011, 01:17 PM
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#14 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I know what I'm having this weekend.
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02-22-2011, 02:14 PM
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#15 |
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Full Fledged Farker
Join Date: 01-03-10
Location: Northren Minnesota
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Looks excellent, its not too sweet is it? I think I'd cut the sugar in half but then it might not be as thick. I'm thinking.
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