Anonymous Tue May 23 19:39:18 2006

4 cups butter

4 cups hot sauce

2 tablespoon cayenne

chicken wings

To cut down the heat, use 1 Tbsp. Ground Red pepper plus 1 Tbsp. cayenne. Heat sauce

as needed, for 10 minutes at 350, then dip wings into hot sauce mix. You can double the

sauce recipe if you like. Use as much as you need to coat wings. It will keep indefinitely.

Just shake the jar and pour as much sauce as needed into a pan and reheat to dip

chicken wings. The chef who gave me the recipe makes it a gallon at a time. He uses the

cayenne-red pepper mix, I use all cayenne. Posted to the BBQ List by Carey Starzinger on

Jun 06, 1996.