wing sauce: the report
Remember our buddy S?
Well, his wing sauce is one step closer to being commercially available and we were given one of the test market bottles to rate and discuss.
With guidelines for consumption.
Herewith: our notes.
Wings two ways:
Dredged in corn starch
Both cooked for 12 minutes in a deep fryer with recycled oil at 360 - held in a 200 degree oven while fries were made.
Served with blue cheese dressing (homemade) and the aforementioned fries.
Bottom line - a very enjoyable meal.
Wings without corn starch were preferred by 2 of 3.
Sauce was mixed and heated with butter for about 40 minutes in a non-reactive aluminum pan.
Initial reaction was that there was some greasiness - upon heating on the stove, some oil separation was noted but this was easily remedied by whisking.
The crowd favorite was definitely the non-cornstarch chicken - actually 2-1, contrary to the recommendation of Cook's Illustrated which is a household source.
When the sauce was first delivered to the table a strong vinegar note was mentioned - but as it cooled this diminished . All three testers agreed that the spiciness level was, in fact, SORTA HOT, as advertised, with a nice build of hotness.
Hotness does not seem to build in aftertaste, allowing the eater to stuff their face with wings to the point of uncomfortable fullness leading to coma.
Lips do continue to tingle long after the tongue area is affected.
Sauce does tend to separate when standing longer than 15 minutes - but this isn't always a problem. Tossing the wings with tongs remixes the oil nicely.
Oil in sauce was found to repel blue cheese - but only once.
Further investigation is deemed necessary.
WE REQUIRE ADDITIONAL SAUCE.
No stomach afterburn noted - but we await Oldest's testing as he tends to inhale his food.
LAST MINUTE REPORT FROM OLDEST:
IT'S GOOD CRISPY
IT'S GOOD WET
NOT TOO OILY, IF THAT'S A CONCERN.
CRISPY (IE. CORN STARCH) HOLDS UP WELL TO RE-HEAT.
"I WANT TO BE A SPOKESPERSON FOR THIS. I CAN REALLY GET BEHIND THIS PRODUCT.
EXCELLENT CONSISTENCY. I LIKE HOW IT'S NOT TOO HOT, BUT IT CREEPS UP ON YOU WITHOUT KICKING YOU IN THE FACE AND I'M NOT EVEN USING THE BLUE CHEESE CAUSE IT WILL RUIN THE FLAVOR. I'M DOING SOMETHING I DON'T NORMALLY DO: I'M EATING CARTILAGE CAUSE IT'S SO DAMN GOOD. IT'S FREAKIN AMAZING SAUCE. I HAVEN'T TASTED ANYTHING BETTER THAN THIS IN THE WING DEPARTMENT. YOU COULD EVEN CALL ME *THE WING MAN* . GOTTA GO I'M DRINKING THE SAUCE IN THE BOTTOM."
"I'm just going to keep yelling how I feel cause I FEEL GOOD. HANDS DOWN, THE BEST WING SAUCE I'VE EVER HAD."
"I will be very upset if I am not put in a commercial for this. Get him on his cell phone!"
"Ya know how Dunkin Donuts are a guilty pleasure? OH MY GOD. CAN I BATHE IN THIS?"
How much do you love hearing about our pal and his sauce?
Icing on the cake? He's the nicest, funniest guy we know.
I know many people in the food service/bar field, and there have been many conversations about the best wings. I have never heard of a corn starch batter.
The sauce/butter recipe is the standard.
Why isn't Oldest on the Food Network? I think he'd be brilliant--he has a way with description that makes Guy Fieri pale in comparison (I know you don't like him, but I can't help myself).
I am curious about why the sauce needs 40 minutes with the butter....but sign me up!
What a fun evening that must have been.
And Caryperk is right. Impressive fryer!
The sauce was held on the stove for 40 minutes only 'cause I made it before frying the wings. 4 pounds of wings in a 1 gallon fryer takes a while. Live and learn.
Damn good sauce!
The wings thing is not big here so I need further explanation.
He has made a wing sauce, but you don't just dip the wings in it once they're cooked - or marinade them in it and then cook them? You have to cook it?