Recipe courtesy Bill Smith
Show: FoodNation With Bobby FlayEpisode: Tailgating in Philadelphia PA
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Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5 minutes, stirring. Slowly add the hot sauce, while whisking constantly to avoid lumps, and add vinegar. Put on low flame and cook until thickened and the roux has cooked out. Cool and pack for transport.
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By svherbert@yahoo.com
on August 28, 2011
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Wings should be spicy and I thought this recipe was great!
By mjswizzle_12180922
New Braunfels, 83
on September 27, 2009
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I tried making this recipe exactly and it didnt work out as planned. However, I took the basics and made a larger batch and tweeked a few things. The amount of hot sauce in the recipe is way too much and too hot to eat for me and my family. So, I blended some smoked tomatoes from my BBQ pit into the hot sauce blend.
I made this recipe at 2 1/2 times the amount of things listed in the recipe.
I used:
5 tbsp - flour
6 1/4 oz. - butter
5 cups - smoked tomatoes (pureed
1 1/4 cup - Lousiana Hot Sauce (add 1 squeezed lime juice to tomatoes
2 1/2 tbsp - minced garlic
3 1/4 tbsp - red wine vinegar
I kept the times the same and kept the heat medium-low (about 4 1/2 on my electric stovetop.
While leting the finished product thicken on the stove, I added 5 cups of 100% orange juice from concentrate to the mix.
They came out totally awesome and very heat tolerant!
I allowed the final product to stay on the stove heat on low for about 15 minutes and everything turned out perfect!
By davidfallo_11453185
Brooklyn, NY
on December 10, 2008
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"Frank's" is a Louisiana Hot Sauce. I don't believe it has ever been made in western NY. I know for sure that it was started in Louisiana. Also to my knowledge a Louisiana hot sauce is just a blend of cayenne pepper/ hot peppers vinegar and salt that has a mild heat. (As opposed to like a much hotter tabasco, or habanero sauce. I thought this sauce was pretty tasty, some tough critics out there.
Read all 9 reviews