Spicy Garlic Wing Sauce Recipes

Steps:

• For the wings: Preheat the oven to 325 degrees F. Combine the wings, vinegar, salt, sugar and chile in a large pot. Cover with water and bring to a boil. Once at a boil, remove from the heat, strain the wings and pat them dry. Place the wings on a baking sheet. Bake until the wings are dry, about 15 minutes.
• While the wings bake, fill a large, deep pot with 3 inches of oil. Place over medium-high heat and bring to 350 degrees F on a deep-fry thermometer. Working in batches, fry the wings until crispy and cooked through, about 6 to 8 minutes per batch, raising or lowering the heat as necessary to keep the oil at temperature. Drain the wings on a wire rack set over a sheet pan.
• Meanwhile, combine the garlic and olive oil in a medium saucepan. Place over medium heat until the oil just simmers. Cover the pan, adjust the heat and simmer until the garlic is tender, about 15 minutes. Allow to cool slightly, then transfer the oil and garlic to a blender and blend until smooth. Add the hot sauce and pulse until combined. Add a little water if necessary so the mixture is about as thick as syrup. Pour the sauce into a very large bowl. Add the wings and toss to coat.
• For the chow-chow: Combine the celery, carrots, vinegar, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and let cool. Drain.
• For the dip: Combine the blue cheese, yogurt, mayonnaise, pepper and celery salt in a food processor. Blend until smooth.
• Serve the wings with the dip and chow-chow on the side.

Steps:

• In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes.
• Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved.
• Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion.
• Cover sauce and chill until needed.

Steps:

• Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes. While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Steps:

• Mix butter, Parmesan cheese, garlic power, onion salt, and black pepper together in a bowl.