British BBQ Society Forums

I'm crazy about this stuff, its the original and the best. The postage is crippling but this is the only place I know of in the uk that sells it from a 'bricks and mortar' shop, if your close enough to Bristol its worth a visit.

http://www.hotsauceemporium.co.uk/listB ... brandID=23
http://www.hotsauceemporium.co.uk/hotShop.php

Scorchio do it, and yeah its wonderful stuff, although it seems a bit sold out at the minute (but usually isn't)
http://www.scorchio.co.uk/advanced_sear ... b8&x=0&y=0

I regularly get in a shipment from scorchio to keep up my snyders hot wings pretzels and blairs jalepeno sauce habits fed. Postage is very reasonable.

Ady, have you tried Amazon. It's in stock and with all strengths of hotness.

Eddie

Make your own. We do once a week on 'wing wednesday'
http://americanfood.about.com/od/appeti ... icwing.htm

Esselle, fab post, always wanted a decent recipe for wings.

Thanks

Eddie

Eddie wrote:Esselle, fab post, always wanted a decent recipe for wings.

Thanks

Eddie

You won't be disappointed Eddie. Having eaten at the anchor bar I can say in my opinion this version is just as good.

Great post Scott. That's my go to wing recipe too and I fricking love it

Tried the wing recipe and it was wingtastic. Thanks Thanks Thanks

Eddie

I use variations of that recipe, but my fallback is Franks Red Hot Wing Sauce as I can get it in Sainsburies and Tesco's for about £1.20/bottle.

The variations I use (if going the baking method), is as followings -

Flour Mix - Add onion powder , salt, celery powder and bbq rub to the flour, place in a bag.
Lightly dust the wings and place in a container and put this in the fridge for 60 minutes. This allows the wings to become sticky, and when you bake them in the oven they get a better crisp. 20-25mins each side on a wire rack in the oven @ 180 Deg's C. As they are done they go into a 50/50 mix of butter and franks.

If you want extra crispy wings then you need to deep fry and you need to change the flour mix -

- 1/2 rice flour and 1/2 White flour, Salt, Celery Powder, Onion powder, Pepper
- Buttermilk (or 1 teaspoon vinegar for every cup of skimmed milk, stood for 5 mins)

Dredge the wings in buttermilk, then coat in flower, shake off exccess and wait 5mins, then repeat the process again. Leave the coated wings on a wire rack for 60 mins so they can air-dry (this is essential). Deep fry in oil that is at least 340 Deg F for 12-15 mins. Peanut oil gives the best flavour, however sunflower oil suffices. Place on a wire rack or towelling to soak up the oil. Throw into a wing sauce of your choice and enjoy!

My own wing sauce, in event I run out of Franks
1/2 (or the whole thing) bottle Louisanna Hot Sauce (or substiture for your favourite chilli sauce)
1/2 cup white vinegar
1/2 cup ketchup
50G Butter
3x Tablespoons lemon juice
Honey, salt/peper to taste

Place in a pan for 4-5mins on a heat that keeps it hot but not boiling. Serve with wings