Cooking Resources

bubba_sybo · 12-28-2005, 11:25 PM

I went to a bar and was starving!! I was told by several people that the guy in the kitchen was a chef. I was unimpressed. I asked them about how they served their chicken wings and the waitress asked me how I wanted em? I was a bit suprised I said breaded, fried, some bbq or buffalo sauce. She asked if I liked spicey and I said yes. She left and about 10 minutes later brought me the best wings I ever had. It was the sauce.

It was red, kinda spicey, tasted like it had vinegar in it.... alot of vinegar...very tangy,very thick... not like someone just took regular sauce and dumped a bunch of vinegar in it, but very muck like an open pit of store bought sauce.

About two years later I ordered some ribs at a comedy club and had almost the exact same sauce. Either the guy lost his job at the bar and was werking at the comedy club or this is a common sauce.

I could just try experimenting with some ketchup and some vinegar, a handful of other spices and reduce it to thicken, but I thought I might save myself some time if I ran this by you guys and gerls. I am thinking it was something very simple and the guy whipped it up pretty quick. Maybe it was "his recipie" and he had a bunch of it...could have came out of a bottle .. bubba dunno.

Sound familiar? I want to make that sauce and put it on everything!!! It was that good.....

Andy M. · 12-29-2005, 08:49 AM

Try Franks hot sauce either as is or with some extra vinegar.

luckytrim · 12-29-2005, 10:28 AM

Anchor Bar Buffalo Wings

The Sauce--This makes enough for about 30 "wingettes"

6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick of margarine (not butter!)
1 Tablespoon of white vinegar
1/8 teaspoon of celery seed
1/8 to 1/4 teaspoon of Cayenne pepper
1/4 teaspoon of red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce

Mix all the ingredients in a small saucepan over low heat until
the margarine is completely melted. Stir occasionally.

The Wings

I buy Perdue [East Coast Company--any will do] wings and separate them
into "wingettes", discarding the tips, but you can buy bags of frozen cut
up wings and defrost them.
Fry the wings in a deep fryer set at 375 degrees, F., using vegetable or
peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all the
wings have been fried, pour the sauce over them, cover the bowl, and shake
to completely coat the wings.
They can be eaten now, but I like to put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating
Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and
cold beer.

luckytrim · 12-29-2005, 10:29 AM

Barry’s Hot Wings Sauce

1 cup tomato sauce
1 Tbsp unsalted Dijon mustard
1/2 tsp ground ginger
2 tsp low sodium soya sauce
3 Tbsp red wine vinegar
frozen unsweetened pineapple juice concentrate
1 Tbsp molasses
Tabasco sauce
cayenne pepper
1/8 tsp liquid smoke
chicken wings

Mix all the sauce ingredients to make the sauce. Add enough of the
Tabasco sauce and cayenne pepper to suit your taste buds!!
Pour the sauce into a large foil baking pan. Place a large package of
chicken wings into the pan with the sauce and make sure the wings are
covered by the sauce. Bake at 375 F until done (approx 1 hour).

texasgirl · 12-29-2005, 10:33 AM

Quote:

Originally Posted by luckytrim

Anchor Bar Buffalo Wings

The Sauce--This makes enough for about 30 "wingettes"

6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's)
1/2 stick of margarine (not butter!)
1 Tablespoon of white vinegar
1/8 teaspoon of celery seed
1/8 to 1/4 teaspoon of Cayenne pepper
1/4 teaspoon of red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1 to 2 teaspoons of Tabasco Sauce

Mix all the ingredients in a small saucepan over low heat until
the margarine is completely melted. Stir occasionally.

The Wings

I buy Perdue [East Coast Company--any will do] wings and separate them
into "wingettes", discarding the tips, but you can buy bags of frozen cut
up wings and defrost them.
Fry the wings in a deep fryer set at 375 degrees, F., using vegetable or
peanut oil. I fry 15 wings at a time for 12-15 minutes.
Drain the wings for a few minutes then put them in a bowl. After all the
wings have been fried, pour the sauce over them, cover the bowl, and shake
to completely coat the wings.
They can be eaten now, but I like to put them on a baking sheet and bake
them for a few minutes to get an extra-crispy coating
Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and
cold beer.

copy, paste and print!! These sound great, thanks for sharing, lucky!!

bubba_sybo · 12-30-2005, 07:57 PM

thanks guys ... those sound great bu,t sound almost too much like a buffalo wing sauce, and not a BBQ sauce. Then again I wont know 'till I try 'em. Should be a great place to start though

I will report back on how it goes

jkath · 12-30-2005, 08:26 PM

Ever thought of going back to the comedy club and asking them what bottled sauce they use?

bubba_sybo · 12-31-2005, 12:37 AM

Quote:

Originally Posted by jkath

Ever thought of going back to the comedy club and asking them what bottled sauce they use?

well I did ask....
and they told me it was a secret...

after a few pops I was tempted to go back and just ask the guy behind the grill. I am kinda a no B.S. guy like that.... but I let the gerly with me convince me otherwise...shouldn't have listened.

..usually don't...she baited me with the ol' "bet u can make it at home if u try" not that I can cook or anything. I could go back but it is a 120 mile round trip at least.
Maybe i should have just tried it but I havent done wings in a while .... to me wings git

tons of garlic
1/2 butter
1/2 Franks
ton of garlic
ton of pepper
maybe some honey , chili powder or peppers , honey , worsh, pickle juice or beer **** anything ONCE

sometimes i deep fry 'em lil wingies ... or I grill, em then dip em in the sauce and throwem in th oven....
either way this was not your standard bufallo sauce with some vinegar.... this was very complex,,, I can usually tase alot of food and tell u what is in it .... Maybe I have to have somebody with more expierience go and eat there?

I appreciate the suggestions and wont know till I can try them
will keep u updated aye?

right now werking on "Pasteis with alot of heart"(all deer heart)
I dont do recipies too well... they r just suggestions to me, but I am looking at some of the things I made that made playboy models kiss my feet...and trying to remember what I did so I can help others, and others can help me make them better.
My goal when cooking is to first, fill my belly
second ...curl my toes

yall have a goodnight and look for "pasties with heart" going back to work ......I already know it will curl toes and make the gerlies faint dere, as long I dont say whats in it

gods work.... makin sumthin out of nuthin

peace
bubba like a mofo