Anchor Bar Wing Sauce

[Ady]

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

[bencops]

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.

[Eddie]

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

Eddie

[esselle]

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

[Eddie]

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

Thanks

Eddie

[esselle]

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.

[Steve]

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

[Eddie]

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

Eddie

[esselle]

[BBQFanatic]

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