Alabama White Sauce

Ingredients

  • 1.5 cup mayonnaise
  • 1/2 cup apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon cayenne pepper
  • Juice of 1 lemon, to taste

Directions

  1. In a large bowl, whisk together mayonnaise, half of the cider vinegar, horseradish, black pepper, salt, mustard powder, and cayenne pepper.
  2. Whisk in rest of cider vinegar to get the correct consistency.
  3. Whisk in lemon juice to taste. Cover and refrigerate at least 1 hour.

Comments

The purpose of this sauce is to provide an alternative to those who don’t like blue cheese but need a dip to cut the heat.Even though the original recipe is pretty traditional, I thought it was too thin for my taste. Also not flavorful enough. So I decreased the mayo/vinegar to spices ratio. I want this more of a dip than a ‘sauce.’Original Recipe

Sriracha Hot Wings Recipe

Sriracha Hot Wings Recipe

Ingredients

  • 4 tablespoons butter
  • 1/2 cup sriracha
  • 2 tablespoons honey
  • 1 1/2 tablespoons coconut aminos
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon rice vinegar

Directions

  1. Melt butter in a small saucepan over low heat.
  2. Whisk in sriracha, honey, coconut aminos, cilantro, line juice, and vinegar until combined.
  3. Remove from the heat and set aside.

Original Recipe

Comments

Although this sauce seems similar to a buffalo sauce, this sauce is much thinner. It has a similar consistency to vinegar-based BBQ sauces. It can be made spicer by switching out the hot sauce.

Chili Garlic Marcona Almonds

Chili Garlic Marcona Almonds

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 3 cups roasted marcona almonds
  • Kosher salt
  • Black pepper
  • 1 tablespoon minced chives

Directions

  1. In a large skillet, melt the butter. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes.
  2. Add the almonds and cook, stirring occasionally, until coated and hot, about 2 minutes.
  3. Season with salt and pepper. Let cool completely; stir in the chives.

Original Recipe

Oven Fried Chicken Wings

Oven Fried Chicken Wings

Ingredients

  • 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
  • 1 teaspoon (5g) baking powder per pound of chicken wings
  • 1 teaspoon (5g) kosher salt per pound of chicken wings

Directions

  1. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
  2. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
  3. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Original Recipe

Comments

07042018

  • This method works if you aren’t prepping a ton of wings but we don’t have enough fridge space to set them all out on trays to dry overnight. So in previous attempts I’ve just placed them in a mixing bowl in the fridge. This isn’t great because some wings get really dry and some don’t. So this time I placed them vertically in the bowl so they all get equal air time. I also put them in overnight one direction and flipped them over the morning of baking.

Blue Cheese Dip

Blue Cheese Dip

Ingredients

  • 1/4 pound blue cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1/2 lemon
  • 1 tablespoon white vinegar
  • Salt to taste

Directions

  1. Put the blue cheese in a bowl and mash with a fork until a paste forms.
  2. Whisk in the remaining ingredients until you have a smooth sauce.
  3. Season to taste with salt and pepper.

Alton Brown’s Buffalo Wing Sauce

Alton Brown’s Buffalo Wing Sauce

Ingredients

  • 3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt

Directions

Melt the butter in a small bowl along with the garlic.

  1. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
  2. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Chili-Lime Butter Sauce

Chili-Lime Butter Sauce

Ingredients (For 4 pounds)

Extra-virgin olive oil

  • Kosher salt and freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 big, fat rounded tablespoon Thai red curry paste
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 lime, halved
  • Chopped cilantro leaves, for garnish

Directions

Throw the butter, red curry paste honey and soy sauce into a blender.

  1. Season with salt and puree. Scrape into a big bowl.
  2. When the wings come out of the oven put add to the bowl with the curry butter.
  3. Squeeze the juice of the lime over the wings. Give it a toss and you’re done.
  4. Garnish with cilantro.