Spicy Garlic Wing Sauce

[dement1a]

Originally published at Sara Trice. You can comment here or there.

Alas, I have no picture to go along with this post. Maybe some other time when I make them I’ll add one. I stole this recipe wholesale from Gourmeted, and didn’t alter it a bit - and let me tell ya, it has quite a kick.

SPICY GARLIC WING SAUCE:
1 cup Frank’s cayenne pepper sauce (I

Comments

[wormquartet]

Interesting. I'll have to try this.

Egg yolk? Really?

I was gonna post about my wing sauce project at some point. I've discovered a mix of melted butter, Frank's Red Hot, Country Sweet sauce (local stuff - similar to Boss Sauce,) vinegar, and Cajun seasoning works really well, but I haven't perfected the proportions yet.

Or rather, I did - once - but didn't measure carefully enough to record them. :P

-=ShoEboX=-

[dement1a]

I thought the egg yolk was going to be weird, but it emulsifies the sauce so it's not oily. It has quite a nice consistency.

Usually I just use a mix of butter and hot sauce for wings, but this clings a lot better to the meat and doesn't get clumpy when it's cold (and in fact is quite usable right out of the fridge).

Also it helps if you let this set up in the fridge for an hour or so. Allows the garlic powder to fully bloom. But again, is quite usable right off the bat as well.

[wormquartet]

Garlic powder blooms?

-=ShoEboX=-

[dement1a]

Yes - garlic powder is dehydrated garlic, so you have to give it a little time to rehydrate. Some people call this "bloom".