Frank-n-Busse

they do have a franks buffalo sauce too. I have some in the fridge actually. Franks is the best though. Adds spice but doesn't overwhelm like tobasco. The extra hot is good too. Congrats on finding some tho!

some suggestions for use:
mix with ranch
pizza
add to pastas with white sauces on them
put on hash browns
put on scrambled eggs
mix with mayo
add zing to any soup! I put some in my clam chowder last week!
obviously can be put in chili
hell I've even put it on a hamburger
the uses of franks are almost limitless :D
 
Rob and Karen,

I have been sooo busy HOWEVER after reading this I will be sending you my favorite Buffalo Wing sauce.....

I LOVE IT:thumbup:(and some other flavors I enjoy as well)


This weekend I will get it and send to you.:):)

I wish you woulda told me I would have sent Frank's to you a long time ago:thumbup:


XOXO, and many hugs to Murray and Pea

Today is Boosay's B-day...She is being so spoiled:)

Amy-0
 
Not anything like Franks, but makes a mean fry wing/shrimp sauce (and is a fantastic dayglow orange color):

7x whole habanero Peppers
35x whole pequin peppers (hard to find, easy to grow)
1x Yellow Onion
5x Cloves of garlic
Tiny Pinch of Allspice, clove, cinnamon, black pepper, salt

Puree/blend & transfer to pan to simmer for 10 min
Thin with apple cider vinegar to thickness & taste

Toss in a gallon bag with your choice of snack, serve with blue cheese and plenty of your favorite beverage. . .
 
Oh man I'm getting hungry looking at the recipes!!! Shame all the sauce is gone already!!!! :eek::eek::eek:









Joking. :)
 
I'm pretty sure Frank's Red Hot is a rebrand of Durkee Red Hot. Danged if I bot Durkee for years, then didn't need it for a while (year or two). Came back and no more Durkee, but Frank's. ????
 
Durkee marketed it for years until they split. Durkee made a hot sauce to replace it, but it was like Ontario is to ESEE.

The trick to great wings is to keep it simple. Deep fry the wings(small batches) until they're crispy, about 8-12 minutes. Equal parts Franks and butter/margarine, more or less hot sauce to taste(more). The Anchor Bar recipe uses melted butter, but liquid margarine gives slightly better results. If you can't find a good Bleu chees dressing, skip it. The celery is just a tool for spreading the bleu cheese, and is imho inedible.
 
WIINNNNGGS!
well done, Rob.
i'm sure you've seen plenty of recipes but for my homemade wings, i use around 2-3 tablespoons melted butter, about 6 oz of Franks (i actually just pour a bunch in the pot so whatever looks right), dash of cayenne (to taste), dash garlic salt (to taste), dash of paprika, couple squirts of Sriracha and BAM! you're getting your finger licking chicken wing on!
obviously, deep frying (in peanut oil) is great but i mostly do mine on a cookie sheet [helps for cleanup to put aluminum foil down] in the oven after tossing them in peanut oil and a dry rub. takes less oil and still gets them good and crispy. i cook at 400 for 25 mins, pull them out and turn them quickly, and put them in for another 25 mins. then pour on my sauce concoction, then eat, then sit around picking my teeth with a Basic 11 :D:D
oh man, i'm ready to do this :thumbup:
 
DeBee said:
I like Frank's Red Hot Sauce on my chicken as well...

If it is too mild for you, a few- and I do mean a few- drops of Dave's Insanity Sauce will kick it up to a new level. The flavors blend nicely.

Tobasco isn't wing sauce, it's gravy!
Click to expand...

It's a little OT, but can you post a pic of this "Insanity Sauce"? I'm currently addicted to Tabasco. My sister, a Chef, buys it in catering size bottles for me. I'd like to find another sauce with the same consistency as Tabasco, just hotter and maybe more flavoursome. I've recently found Habanero Tabasco, which is great, but almost impossible to buy over here. I'd like to try something different. Insanity Sauce sounds like a sensible choice :) Thanks.

Chris.
 
CPC said:
It's a little OT, but can you post a pic of this "Insanity Sauce"? I'm currently addicted to Tabasco. My sister, a Chef, buys it in catering size bottles for me. I'd like to find another sauce with the same consistency as Tabasco, just hotter and maybe more flavoursome. I've recently found Habanero Tabasco, which is great, but almost impossible to buy over here. I'd like to try something different. Insanity Sauce sounds like a sensible choice :) Thanks.

Chris.
Click to expand...

http://www.hotsauceworld.com/davgourinsau.html

You should be aware that tabasco is very mild at around 2000 scoville units. The insanity sauce is 51000. I have their ghost pepper sauce which is rated at 650000 scoville. I prefer the temporary insanity sauce to the insanity, although it is a little hotter at 57000.
 
never too sharp said:
Durkee marketed it for years until they split. Durkee made a hot sauce to replace it, but it was like Ontario is to ESEE.

The trick to great wings is to keep it simple. Deep fry the wings(small batches) until they're crispy, about 8-12 minutes. Equal parts Franks and butter/margarine, more or less hot sauce to taste(more). The Anchor Bar recipe uses melted butter, but liquid margarine gives slightly better results. If you can't find a good Bleu chees dressing, skip it. The celery is just a tool for spreading the bleu cheese, and is imho inedible.
Click to expand...

The celery is for the next morning ;)
 
That gallon jug size should even work on one of your native birds - emu wings!
 
You must log in or register to reply here.
Back
Top