Post your recipes

[VampiricClown]

Originally Posted by newb

not "mushy" at all....that's why I put them back in after coating them...nice and crisp.....and less fattening then deep frying them.

Now see, if you had said that, that makes a difference. I've gotten wings from restaurants before that were baked, and truth be told, a few of them were not fully cooked...Kind of turned me away from those.

Originally Posted by cheebacheeba

If it's due to HIGH heat, I'd give it a go.

I could give you the recipe, but at that point, well...You'd be sleeping with the fishes. ;)

I'm working on getting the exact measurements of ingredients, so that I can get it bottled, and add it to our product line. When I get it done, if anyone wants a bottle of it, let me know.

[Deimos]

Chrisped with Hot sauce, god I love hot sauce.

[Psycom5k]

Me and a couple of friends call this the Cock Sauce, because of the rooster, and how hard it is to actually figure out how to say the damn name right. But yeah, I like to mix this with some Franks Red Hot, Heat from the cock sauce, and flavor from franks. Along with a little bit of garlic infused olive oil along with the butter.

[VampiricClown]

Originally Posted by Psycom5k

Me and a couple of friends call this the Cock Sauce, because of the rooster, and how hard it is to actually figure out how to say the damn name right. But yeah, I like to mix this with some Franks Red Hot, Heat from the cock sauce, and flavor from franks. Along with a little bit of garlic infused olive oil along with the butter.

That stuff is really good. Unfortunately, I have been unable to find a store anywhere near me that sells it.

[ChronoGrl]

Loooooooooooooooooooove Frank's Red Hot sauce. Classic. Quality. Delicious. Easy.

I bake them instead of frying them. They're luscious, not gooey, and delicious.

• Frank's Hot Sauce bottle - 12 oz. bottle to about 8 to 10 tablespoons of butter (or 3 parts Frank's RedHot Original and 2 parts melted butter) - I'll add some Tobasco, too because I like hot hot HOT
• Melt the butter and hot sauce together for your sauce.
• Lay the wings out on a cookie sheet (lined with foil).
• Brush them with a little sauce; be sure to put some sauce in a small bowl and do not brush directly out of the pot to avoid raw chicken contamination
• Bake 25 minutes, turn them over, brush again with the sauce, and bake another 25 minutes or so.
• Put in bowl and pour remaining sauce from pot over wings.

Homemade blue cheese:

• Blue cheese
• Sour cream
• Mayo
• Tabasco
• Lemon juice

I need to find the measurements - I'll dig them up for you. :)

Originally Posted by Psycom5k

Me and a couple of friends call this the Cock Sauce, because of the rooster, and how hard it is to actually figure out how to say the damn name right. But yeah, I like to mix this with some Franks Red Hot, Heat from the cock sauce, and flavor from franks. Along with a little bit of garlic infused olive oil along with the butter.

Looooooooooooove this stuff too - Good call to mix into the buffalo sauce. Good flavor. We keep TONS of it around the apartment and put it on pretty much... Everything.

[Roderick Usher]

I steam my wings first, then pat them dry, dredge in flour and fry in high heat until crispy, then toss in the sauce which I make with tobasco and butter with a touch or bown sugar.

[illdojo]

Originally Posted by Psycom5k

Me and a couple of friends call this the Cock Sauce, because of the rooster, and how hard it is to actually figure out how to say the damn name right

Sriracha huh? I cook with it @ work and home. I've heard pronounced.....Sir..ah..chee. That was from the guy who sold it to me @ the asian market.

[Rayne]

We have "boneless wings" at my house...I cut boneless chicken breasts into strips, cook them nice and crispy, then drown them in this:

and put them in the oven under the broiler for a few minutes until the sauce is soaked in good

[Psycom5k]

Originally Posted by illdojo

Sriracha huh? I cook with it @ work and home. I've heard pronounced.....Sir..ah..chee. That was from the guy who sold it to me @ the asian market.

Yeah, well.... I get mine from walmart. No asians there. I still like calling it the cock sauce.

Originally Posted by ChronoGrl

Looooooooooooove this stuff too - Good call to mix into the buffalo sauce. Good flavor. We keep TONS of it around the apartment and put it on pretty much... Everything.

Chrono dear, I <3 you a little more now.

[missmacabre]

Highjacking this thread for a Red Velvet Cake recipe. I would just grab one from google but I'm hoping someone here who likes baking and is maybe southern or something would have a tested and loved recipe for me to use for my first attempt. Is it just a chocolate cake from scratch with a whole thing of red food colouring in it, and then cream cheese frosting?