August 21, 2003
No, these were real wings. Buffalo Wings. Lovingly individually hand cut and trimmed. Deep fried to a perfection of crispy skin and succulent flesh. Gently spoon turned in the sauce bowl to impart on each a perfect coat of fiery essence. There is no foul vegetable poluting the bowl of wings. No ersatz phallic symbols of watery fibrous celery or (gasp!) foul titian sticks of carrot to profane the perfection of the wing. There is a partner for the wings though. A bowl of luscious thick and chunky blue cheese dressing (no, not bleu - that is a foul spelling fostered on us by evil Canadians). This is not a dressing that is found on the shelf of a supermarket. No! Such watery roqueforts must not be allowed to befoul the wing. This is a dressing that comes from the refrigerated section with words like "Extra Thick" and "Super Chunky" on the label. A dressing worthy of accompanying the wing.
And the sauce. How do I even begin to describe the sauce? Its thick reddish brown appearance can only allude to the smallest hint of the cullinary delight that even the tiniest sample can evoke. When taken into the mouth of its lucky ruminant it blesses the tongue with a rolling tingle from tip to base. An orgy of sensual delight overtakes the ravaging eater as the sauce fights back with passionate fire and then slowly succumbs to linger on the palate in abject prostration. But this aqua vitae, this veritable milk of the pepper, is not done for it still burns lovingly on the lips in piquant reminder of its spent glory.
Of course there is a price to pay for such unfettered delight. There is a yang to this yin. This price is alluded to in the title for this post. I'll not elucidate further.
3 parts cheyenne pepper sauce (Hot Chix or Bubba Gump work well)
1 part habanero pepper sauce (Dave's Insanity or AssBlaster sauces are very good)
1 part jalapeno pepper sauce (Bufalo is excellent - that's the brand, not the city)
1 part chile pepper sauce (almost any is acceptable as long as it is not salty or vinegary)
1 part chipotle pepper sauce (Bufalo again, great sauce)
Mix in a shallow bowl in the order shown here. The resulting sauce will be thick and dark reddish brown. This is a fairly hot and sweet sauce. For a more bitter sauce omit the chile. This mixed sauce can be safely stored in your fridge for a long, long time. Only put as much sauce as you need to use in the saucing bowl and save the rest. Never reclaim used sauce from the saucing bowl.
There are two acceptable ways to make the sauce milder. Acceptable to sauce weenies anyway. No self respecting pepperphile would stoop to such methods. Anyway, for those who can't take the heat you can add 2 parts melted butter for a medium-hot sauce or 4 parts melted butter for a medium sauce. If you use the butter treatment you cannot save any unused sauce as the oil in the butter breaks down the capicin in the peppers. You may also eliminate the habanero pepper to bring it down to a medium-hot. Do both of these and you'll end up with a mild-medium sauce and may Got have mercy on your soul.
Posted by: Jim at
11:34 AM
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