Topic: Non Indian Chilli/Hot Sauces

[Tolns]

I've seen the recipe for TA chicken kebab which looks and sounds amazing and I was thinking how I'd like some hot sauce over it inside the pitta bread.

Over the last 10 years or more I have been lucky enough to visit the USA on business and leisure and being a bit of a chilli fan I've usually brought various sauces back with me.

The first one I tried as a good all rounder is called Cholula which is a hot sauce which goes with everything from cooked meats, salads, omelettes, and a multitude of other hot and cold dishes. Cholula is now widely available in supermarkets here but there are so many other good hot sauces too and a lot are made in the UK.

Other standard and widely available (over there) American/Mexican hot sauces are brands such as Texas Pete and Franks, who also do the proper Wing Sauce for chicken wings.

Other UL ones I particularly like are Headhunter from chillipepperpetes, Blairs Death, and a hot but fruity Mango and Habanero from the Upton Cheyney chilli farm which I bought at Grillstock (BBQ festival) in Bristol earlier this year.

Anyone else have any favourite non Indian hot sauces they would recommend ?

[976bar]

Hi Tolns,

Like you I regularly visit the USA but to see my girlfriend who lives near Tampa. A friend over there gave me this recipe which I posted on here a long time ago, which is the sauce that Hooters use for their famous wings, it's almost identical, but not for the faint hearted.... Enjoy!!


Buffalo Chicken Wings

1/4 cup 60ml (56 grams) butter
1/4 cup 60ml Crystal Louisiana Hot Sauce
Dash ground pepper
Dash garlic powder
1/2 cup 120ml all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces or Chicken Breast cut into chunks
Vegetable oil for frying

Heat oil in a deep fryer to 375F or 190C. You want just enough oil to cover the wings entirely, an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.

Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Some people don?t like wings, so you can always do the same with Chicken Breast cut into strips or drumsticks. I would leave the skin on though.

You can get the Crystal Louisiana Hot Sauce from www.wiltonwholefoods.com or from any good spice shop.

I tried it with Tabasco once and it isn?t half as good as the Louisiana Sauce.

[Tolns]

Thanks for the recipe 976bar

A lot of Louisianna sauces in the UK are cheap and watery and are nearly always cheap. They are also quite spirity and can separate in the bottle.

A friend of mine in America has a New Orleans restaurant based in Delaware and he does all of the staple Southern dishes like Gumbo, Jambalaya and Fried Catfish, but his Pierogies with a spicy white gravy with little pieces of bacon are to die for.

He and his Wife are also regular visitors to Mexico and he has the largest collection of chilli sauces I've ever seen at his house!

Most recipes for wings deep fry the chicken but I always trim off the pointy bit (the piece with no meat on it) at the end of the wing and then slow roast them in the oven on the middle shelf for around 40 minutes before dipping them in warmed Wing Sauce and serving.

I always think it's a shame the UK chicken wings are so un-meaty compared to ones I've had in the States at chains like Lone Star.

[Peripatetic Phil]

I always think it's a shame the UK chicken wings are so un-meaty compared to ones I've had in the States at chains like Lone Star.

When you consider that the average English eating fowl is slaughtered at only six weeks of age [1], it is hardly surprising that the poor little b*****s haven't had time to grow proper wings ...

** Phil.
--------
[1] "Forty years ago, a broiler took 84 days to reach market weight; now, it can do so in just 37"
From The Guardian online.

[976bar]

I always think it's a shame the UK chicken wings are so un-meaty compared to ones I've had in the States at chains like Lone Star.

When you consider that the average English eating fowl is slaughtered at only six weeks of age [1], it is hardly surprising that the poor little b*****s haven't had time to grow proper wings ...

** Phil.

And Free Range Chicken is soooo expensive. Just another case of rip off Britain as usual.....

[Peripatetic Phil]

And Free Range Chicken is soooo expensive. Just another case of rip off Britain as usual.....

Interestingly, Buxted Free Range Chicken (2 Sisters Food Group) is quite reasonable.  How they do it, I don't know, but they undercut even Tesco own-label FRC by about GBP 1-00/kilo ...

** Phil.

[976bar]

And Free Range Chicken is soooo expensive. Just another case of rip off Britain as usual.....

Interestingly, Buxted Free Range Chicken (2 Sisters Food Group) is quite reasonable.  How they do it, I don't know, but they undercut even Tesco own-label FRC by about GBP 1-00/kilo ...

** Phil.

Hi Phil,

Sorry, but I don't have the time right now to research their website. Do they have an outlet somewhere, where all us curry lovers can purchase free range chicken at a cheaper price?

[Peripatetic Phil]

Sorry, but I don't have the time right now to research their website. Do they have an outlet somewhere, where all us curry lovers can purchase free range chicken at a cheaper price?

I buy mine from Tesco (Tovil); on the penultimate visit, I found a pack of Buxted free-range breast fillets in their "Remainder" chiller for significantly less than the equivalent (also remaindered) Tesco own-brand factory-reared fillets ...

* Phil.

[hampshire hog]

Encona West Indian Hot Pepper Sauces is one of my firm fav's - Habanero's & Scotch Bonnets

Get it Tesco's and the usual outlets etc

Into kebabs and my fav kebab shop serves a splendid hot chilli sauce, by chance the taste is virtual identical to our firm favourite of 'White Tower' tom puree - just hotter - so I've now got my fav chilli sauce by adding 1/2 & 1/2 of 'White Tower' & water + the above chilli sauce

[natterjak]

What does remainder mean in this context Phil?