Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Durkee red hot (used to be Franks Louisana hot sauce) |
| 1½ tablespoon | Honey |
| 1 tablespoon | Butter |
| 1 tablespoon | White wine vinegar |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Cayenne pepper |
| ½ teaspoon | Tabasco |
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .