2 cups liquid margarine
2 cups hot sauce
1/2 cup minced or ground jalapeno pepper, with seeds
1/3 cup cayenne pepper
1/4 cup crushed red pepper flakes
1/4 cup Lefty's Vinaigrette, recipe follows
2 teaspoons ground black pepper
1 large clove garlic, minced
1 1/4 cups red wine vinegar
1 cup canola oil
1 cup extra-virgin olive oil
1/4 cup minced fresh parsley
2 tablespoons balsamic vinegar
2 teaspoons table salt
1 teaspoon dried basil
1 teaspoon ground mustard powder
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 cloves garlic, minced
Put the margarine, hot sauce, jalapeno, cayenne, red pepper flakes, Lefty's Vinaigrette, black pepper and garlic in a medium saucepan. Bring to a boil, stirring often so as not to scorch. Reduce the heat and simmer for 5 minutes. Let cool completely. Refrigerate in an airtight container.
Whisk together the red wine vinegar, canola oil, olive oil, parsley, vinegar, salt, dried basil, mustard powder, dried oregano, sugar, black pepper and garlic in a large bowl. Bottle and refrigerate for at least 24 hours to let the flavors bloom. Shake to blend before using.
Warm up this sauce and toss it with crispy fried chicken wings.
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