Spicy Buffalo Wings

Spicy Buffalo Wings - This spicy adventure of a dish presents 3 different chili levels all brought together by melted butter to further accentuate the spicy flavor. The ketchup and steak sauce provide the initial range of flavor from salty barbeque to sweet umami (from the tomatoes) while the spicy hot backload of the chilies bring about the lasting taste.

INGREDIENTS:

• Fried Chicken – Mom's Fried Chicken

GLAZE:

• 2 sticks of melted butter
• 5 tbsp Tabasco Hot Sauce
• 2 tbsp Cayenne pepper
• 3 finger chilies, minced
• 1/3 cup Tomato ketchup (alternately, you can use ripe, red tomatoes and blenderize the whole thing, while seasoning with salt, pepper, and a touch of sugar)
• 1/3 cup A1 steak sauce
• ½ tsp refined sugar
• Salt and pepper to taste
• Roux –room temp water (1/4 cup) + cornstarch (1 tsp) | or mix in melted butter and flour
• Optional: A coleslaw salad on the side

PROCEDURE:

1. In a sauce pan, mix together the butter, Tabasco, cayenne, minced finger chilies, ketchup, steak sauce, sugar, salt, pepper, and roux.
2. Place the sauce pan over low heat and continue mixing all the ingredients until the chilies give off their spicy flavor.
3. The texture we are looking for should be like that of a light syrup. One way to test is to dip a spoon and see if the sauce drips too fast when you lift up the spoon.
4. Once the desired viscosity of the mixture is reached, transfer the contents into a microwavable container big enough for both the glaze and the fried chicken pieces. Cover the container with the accompanying top and shake to evenly coat the surface of the chicken.
5. Serve and consume immediately. Coleslaw would be a recommended accompanying side dish for this entrée.

NOTES:

• The best douser for a spicy, hot mouth is milk. Eating something sweet will also help a bit.
• Warning: never eat spicy oils (in this case, spicy melted butter) with chapped lips. This may cause severe pain and further damage.
• Tip: Spiciness is also affected by the temperature with which you serve this dish. When let cool for a long time, the dish tends to lose its spiciness. Also, if you are cutting a lot of chilies, it would be advisable to protect your hands with gloves, or better yet, use a kitchen chopper to save you time, energy, and a lot of pain.