We always have a jar of this wing sauce in our refrigerator. Not only does it add just the right amount of smooth heat to wings, it can also be substituted for hot sauce in many recipes. We use it in our deviled eggs as well. Brush it on grilled chicken to top a fresh green salad or on a hamburger for an extra spicy kick.

2 cups Frank’s RedHot sauce

1 teaspoon granulated garlic

1/4 teaspoon chili powder

8 tablespoons (1 stick) cold unsalted butter, cut into several pieces

Combine all the ingredients except the butter in a medium saucepan. Cook over medium heat, whisking constantly to prevent scorching. As soon as the mixture begins to simmer, take the pan from the heat and drop in the butter pieces, stirring until melted and incorporated.

Source: Magic Mary Bar from Praise the Lard by Mike and Amy Mills. Copyright © 2017 by Mike and Amy Mills. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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