Yes, dijon-aise is a nice dipping sauce, I hope you don't use store bought Grey Poupon, pew pew!
Catsup on wings, and cocktail sauce is pedestrian, stay in the crosswalk Chap.
- Thread starter Conchman
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Chicken Wing Sauce (Buffalo style)
Yes, dijon-aise is a nice dipping sauce, I hope you don't use store bought Grey Poupon, pew pew!
Catsup on wings, and cocktail sauce is pedestrian, stay in the crosswalk Chap.
I'm going to lodge a complaint about your abusive behavior.....
When they cite you, I don't want there to be any confusion -
It will be ME who is blowing the whistle !~!!!
pedestrian = crosswalk................ very good
sharp on Mondays , huh?
When they cite you, I don't want there to be any confusion -
It will be ME who is blowing the whistle !~!!!
pedestrian = crosswalk................ very good
sharp on Mondays , huh?
Not really hot wing sauce, but boy-o-boy is this stuff good on wings..... (Big, so you can see it!!)
If only we had a Trader Joe's here.
This is just duck sauce + Huy Fong Chili Garlic Sauce.
Both very easy to find, and dee-lish on BBQ chicken or anything grilled as a baste or dipping sauce.
Grey Poupon............mais non monsieur.
Il n'y a rien comme la vrai................Dijon (style) Maille.
L'original.
:lick:
Frank's at LaSirena in POP
I got 5 bottles of Frank's at LaSirena in POP last week. There were about 5 bottles left on the shelf - very bottom shelf by the BBQ sauce - they were clear to the back. I only lucked out and happened to see one bottle and discovered the others. Can't promise there are any left, but if there are, you best grab what's left as it may be a while before they get more!
I got 5 bottles of Frank's at LaSirena in POP last week. There were about 5 bottles left on the shelf - very bottom shelf by the BBQ sauce - they were clear to the back. I only lucked out and happened to see one bottle and discovered the others. Can't promise there are any left, but if there are, you best grab what's left as it may be a while before they get more!
My concoction is 50% Huy Fong Sambal Olek Chili Paste, and 50% duck sauce or Saucy Susan!
There's some short documentary on Sriracha sauce on Netflix. Classic immigrant success story. It's made in California from red Jalapenos. I'm not much of a fan of it myself and the price is high compared to similar products. They seem to stir up rumors about it going out of business once in a while and then, miraculously, it goes on sale in the supermarkets. I suspect this times out shortly after the Jalapeno harvest..
Franks Red Hot Wings Sauce - Buffalo
12 oz bottles
We use it as a base for our wings...adding some habanero to give it more kick.
you guys crap on me...
I use real ingredients - after the ketchup or BBQ sauce.
you buffoons just mix two bottles of 'store bought' together.
At least my 'concoction' has better ingredients.
Meet me at the graveyard ..... I'll avoid the artificial stuff
I use real ingredients - after the ketchup or BBQ sauce.
you buffoons just mix two bottles of 'store bought' together.
At least my 'concoction' has better ingredients.
Meet me at the graveyard ..... I'll avoid the artificial stuff
Coming from a guy that puts Baldom Catsup on toast and calls it Pizza, LOL!
Mayonnaise on shrimp and ketchup on wings.. I guess my pallet just isn't as sensitive as yours 
My most complex wing sauce is a BBQ style with tomato paste, honey, chipotle, Worchestershire Sauce, a pinch of cinnamon and some other ingredients. I went through 25 pounds of wings developing it, but I haven't made it for years.
Now it's a quart of Tapitio Sauce with a can of Chipotle peppers buzzed into it, then mixed an equal volume of Kikoman Green Onion and Garlic Marinate, sometimes with some(OK, a lot of) Old Bay added in for a more complex flavor. But I don't know if you can source all that down there.. I'll be bringing down a pound can of Old Bay with me next trip, that's for sure.
Tambo's mix is prob pretty close to my mix in some ways, though I don't know if his has any garlic in it. Nice to have some heat and sweet with wings. I want to try using Mango Preserves instead of Duck Sauce sometime as a base.
My most complex wing sauce is a BBQ style with tomato paste, honey, chipotle, Worchestershire Sauce, a pinch of cinnamon and some other ingredients. I went through 25 pounds of wings developing it, but I haven't made it for years.
Now it's a quart of Tapitio Sauce with a can of Chipotle peppers buzzed into it, then mixed an equal volume of Kikoman Green Onion and Garlic Marinate, sometimes with some(OK, a lot of) Old Bay added in for a more complex flavor. But I don't know if you can source all that down there.. I'll be bringing down a pound can of Old Bay with me next trip, that's for sure.
Tambo's mix is prob pretty close to my mix in some ways, though I don't know if his has any garlic in it. Nice to have some heat and sweet with wings. I want to try using Mango Preserves instead of Duck Sauce sometime as a base.