It’s All in the Sauce

5 Mar

I love my mother’s hot wing recipe.  I love my mother’s hot wing recipe so much in fact that when I was a    first year in college, she came to visit me at school for parents’ weekend and her carry-on luggage was in fact a cooler of wings.  Family legend has it that mom got the recipe from a shoes salesman at a department store in Atlanta.  I mean, of course she did.  Who else would have a delicious hot wing recipe but a shoe salesman from Atlanta?  Now, we all know that hot wings are traditionally best enjoyed with a side of blue cheese dressing.  However, when I decided to go kosher the blue cheese had to be left behind.  It was the most challenging decision of my life. I mean, my childhood is scattered with memories of mixing wing sauce with roasted new potatoes, corn nibblets and blue cheese sauce and just loving every second of it.  In fact, I loved the taste so much I used to just snack on side of corn, blue cheese and hot sauce (how is it I’m not 500 pounds?!).  What can I say, it’s the Southerner in me just coming on out.  Anyway, long story short–I love wings and I continue to make them regardless of the loss of blue cheese though this time, I made a little experiment for a dipping sauce that isn’t the real thing but, close enough.

Wings fresh from the grill waiting for their delicious hot sauce.

 

Happy wings swimming in sauce

Ingredients for the Wings:

Family pack o’ chicken wings
Paprika
Kosher salt
Pepper

Wash the wings.  Place chicken wings in a large nonporous glass dish or bowl.  In a small bowl mix together the paprika, pepper and salt. and sprinkle spice mixture over the wings until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.  Meanwhile, get your grill going.  Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the wings over the cool side of the grill, cover, and cook until skins are lightly browned, about 8 minutes. Move the wings to the hot side of the grill and continue to cook until the skins have crisped, about 2-3 minutes. Remove the wings to a bowl. Pour the sauce over the wings and toss to coat evenly. Remove wings to a bowl.

For the Hot Sauce*:

1 cup Frank’s Red Hot Original Hot Sauce
2 Table spoons margarine (I like to use Earth Balance but make sure it is Parve and doesn’t have a D by it for dairy if you’re going kosher)
Cayenne Pepper (to taste – add a little at a time)
2 – 3 Tbsp. Worcestershire Sauce
1 – 2 Tbsp. Brown Sugar

Combine all ingredients in a small sauce pan. Heat on a low light until margarine has  melted, stirring occasionally. Pour over chicken wings.

*Please note the that recipe for hot sauce will vary depending on how much sauce you want and how hot you want it. I like the tanginess the Worcestershire sauce brings and the sweetness of the brown sugar.  At this point, I don’t measure, just combine to my liking.

Parve Blue Cheeze Dipping Sauce

Dash of garlic powder
1 cup or more of mayonnaise or veganaise (either would work)
Juice of half a lemon
1 Teaspoon of apple cider vinegar
* Crumbled extra firm tofu if you want that chunky blue cheese feeling

Method

In medium size bowl, mix all ingredients except the tofu.

You have to be the judge of this recipe and taste as you go…this is the best advice I can give you. The vinegar and lemon juice give it tang, so use them sparingly. I start out with little splashes (like a teaspoon at a time of each!) and just taste until I achieve the taste I want.

Mix until it’s a nice, smooth consistency.

 

 

Ready for enjoying.

2 Responses to “It’s All in the Sauce”

  1. Mama Frishman March 6, 2011 at 10:06 am #

    I truly did get the sauce recipe from a shoe salesman but not a department store….it was Butler Shoes or 1 of those less expensive shoe stores. I still have the inside cover of my checkbook where I wrote down the recipe. Maybe I should get it framed!!!!!

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