For hot wings, I'll stick with the original idea: Franks
and butter. One thing that may help those who think butter makes for a greasy result is to use a higher quality butter. There are some store brands (and a lot of butter in restaurants) that are not worth the trouble. Margarine is then comparable or even better. For those where they are available, Land O Lakes
and Costco's Kirtland
butters are both good. Always use an unsalted butter. Add salt if you want, but don't depend on the butter for that job.
I like most of the hot sauces named above for other uses and have tried them at one time or another. Generally I ask for "what ever is handy" if hot sauce is not on the table. Tabasco
is always welcome, a standard, but I guess many places cut corners with some of the others. Franks
would be welcome also but I don't see it as often. Ditto for the Siracha
, whick generally I see only in Thai places and Cholula
which is genrally limited to Mexican places.
One thing, if you want to season the chicken in the hot wings, and not just make for a more piquant sauce, season the chicken before cooking
, Trying to add salt or pepper after is never so effective.
<message edited by Born in OKC on Thu, 06/11/09 7:53 AM>