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ChefRD wing question.....

Toe 49Toe 49 Posts: 193
edited 11:20PM in EggHead Forum
I have about 45 minutes before this is hopefully answeres, but does anyone know the ratio of the LA hot sauce and butter for basting the wings?[p]Thanks a lot!![p]

Comments

  • PainterPainter Posts: 464
    Toe 49, One to one is common. Adjust to you liking.
    GoodLuck
    Painter

  • djm5x9djm5x9 Posts: 1,342
    Toe 49:[p]I know this does not help much, but "to taste". If you are using Red Rooster, Crystal, Louisiana, Cholula or similars you can get away with more than Tabasco and hotter sauces.

  • MarkMark Posts: 295
    Toe 49,
    Some good advise already. My advise... Just wing it![p]oh man, that's terrible!

  • Toe 49Toe 49 Posts: 193
    Mark,[p]shaking my head......pretty bad, but I did laugh!!

  • Toe 49Toe 49 Posts: 193
    Painter,[p]I think I'll try 2-1...the on being butter.
  • ChefRDChefRD Posts: 438
    Toe 49,
    I really didn't mean an 'exact' amount, but like others said, add some to the butter that you think will be acceptable to the tasters. :). you can always add more if its too weak the next time. Just add the amounts you like, and you will know when its right for you :)! after that, its a piece of cake ;).
    later,
    ChefRD

  • Toe 49Toe 49 Posts: 193
    ChefRD,[p]Man......they came out AWESOME!! Just the right amount of bite!! 1/2 cup Louisiana Hot Sauce and 1/4 stick butter. There were only 3 of us and they were gone in minutes!! They will be the featured wings from now on whenever wings are asked for!!

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