Andypants
Assistant Cook
I used to make baked chicken wings for parties that were very popular. The sauce was just Open Pit original BBQ sauce (~ 2 parts) and 1 part each Yeo's Hot and Sweet (2 separate varieties) chili sauce. These days I would season them with salt, szechuan pepper and five-spice powder, and add some sesame oil to the sauce. The flats and drummettes were separated and tips discarded.
I haven't made them in a very long time, couldn't find the Yeo's, so I wouldn't waste what little I had on the rabble. But now I live within a reasonably short drive to 3 Chinese-Korean superstores all within a few-mile section of Rt 40 in Catonsville MD. Last April when I realized that Wei Chuan had discontinued their jarred sauces (Kung Pao [the best!], Hunan, Mongolian BBQ and one other I forget), I hit them all and bought up all I could find. I was able to get empty boxes with dividers from the stockboys as I was shopping, so I didn't get home with a bunch of jars with hairline cracks, a major peeve of mine.
I think that was when I found out the food.com forums had disappeared, I was going to post a headsup so people could get them while they could. I've never been one to make something from scratch if there was a perfectly good commercial version (for intermediate ingredients at least).
I haven't made them in a very long time, couldn't find the Yeo's, so I wouldn't waste what little I had on the rabble. But now I live within a reasonably short drive to 3 Chinese-Korean superstores all within a few-mile section of Rt 40 in Catonsville MD. Last April when I realized that Wei Chuan had discontinued their jarred sauces (Kung Pao [the best!], Hunan, Mongolian BBQ and one other I forget), I hit them all and bought up all I could find. I was able to get empty boxes with dividers from the stockboys as I was shopping, so I didn't get home with a bunch of jars with hairline cracks, a major peeve of mine.
I think that was when I found out the food.com forums had disappeared, I was going to post a headsup so people could get them while they could. I've never been one to make something from scratch if there was a perfectly good commercial version (for intermediate ingredients at least).