RECIPE # 4250 - HOT WING SAUCES, Friday, January 9, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

BRETT CORRIERI/MAFIAoZA'S

Traditional Wing Sauce

Ingredients

• 32 Ounces Louisiana Hot Sauce
• 1 pound butter
• 1/4 cup cayenne pepper

Directions

Melt butter in Microwave. Place in large bowl with the rest of the ingredients. Stick Blend well.

Spanish Romesco Sauce

Ingredients

1/3 cup extra-virgin olive oil
1 (12-ounce) jar roasted peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves, thinly sliced 
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup Sherry vinegar

Directions

 Heat olive oil in 2 1/2- to 3-quart heavy saucepan, add garlic and almonds, cook until just before browning, add the rest of the ingredients and cook until warmed, hit with the stick blender.

Southwest Wing Sauce

Ingredients

• •·         32 Ounces Louisiana Hot Sauce
• •·         1 pound butter
• •·         1/4 cup cayenne pepper
• •·         3 tablespoons cumin
• •·         1 can chipotle peppers in adobe

Directions

Melt butter in microwave. Place in large bowl with the rest of the ingredients. Stick Blend well.

Jack Daniels Dark BBQ Sauce

Ingredients

•  1 cup strong brewed coffee
• 1/2 cup bourbon
• 1/2 cup packed light brown sugar
• 1/2 cup soy sauce
• 2 tablespoons cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 pound butter-Melted

 Directions

Simmer all ingredients except butter in a 2 1/2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until reduced to about 1 cup, 15 to 20 minutes.  Hit with a stick blender while adding the melted butter in a smooth steady stream.

 Asian Flair Sauce

Ingredients

• 1 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 teaspoon sugar
• 2 tablespoons peanut oil
• 2 tablespoons butter
• 2 tablespoon Chinese fermented black beans, rinsed and drained
• 2 tablespoon finely chopped garlic
• 1 tablespoons finely chopped peeled fresh ginger
• 1/4 teaspoon dried hot red-pepper flakes

Directions

Stir together stock, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.  Heat a 2 1/2- to 3-quart heavy saucepan over medium high heat. Pour in oil add black beans, garlic, ginger, and red-pepper flakes and cook 1 minute. Stir stock mixture. Bring sauce to a boil, then reduce heat and simmer, uncovered, stirring occasionally until thickened. Stick blend.

   Madras Sauce

Ingredients

1 tablespoon Curry Powder

1 tablespoon Garam Masala
24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
1 tablespoon minced garlic
4 tablespoon butter
3 tablespoon tomato paste
1/2 cup coconut milk, fresh or canned
Coarse salt to taste
2 tablespoon lemon juice

Directions

Combine all ingredients in a large pot.  Bring to a boil and reduce heat to simmer, simmer for 15 minutes, until thickened.  Stick blend.