Yield: 1 Servings
|½ cup||Durkee red hot (used to be Franks Louisana hot sauce)|
|1 tablespoon||White wine vinegar|
|1 tablespoon||Lemon juice|
|½ teaspoon||Cayenne pepper|
Put all ingredients in a sauce pan and simmer on low temp until everything is mixed well/melted. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darken a little.
When the wings are cooked, put them in a bowl and pour the sauce over them.
The sauce should cover a couple pounds of wings. Stir to coat.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .