My Bitchin’ Wing Sauce/Spicy Chicken Marinade
The following is one of my many thrown together recipes. I have no formal culinary training, just a passion for food and good beer (and way too much Food Network viewings to not have picked up some ideas!).
My Bitchin’ Wing Sauce/Spicy Chicken Marinade:
OK, so I usually make only enough for about 8 chicken tenders/12-15 wings (boneless as well), so you can scale up from here;
2 tbsp whole butter
1-2 cloves garlic, minced or pressed (depending on size, you can also use about a tsp of pre-minced from a jar)
1/8 tsp fresh cracked peppercorns
1 oz water
1 1/2 oz vinegar based cayenne sauce (brand isn’t important, store brand works just as good as Frank’s or Tabasco)
1/8 tsp polvo de chili powder (I use Badia because there’s a huge latin foods section in my local grocer)
1 tsp light agave nectar (or to taste)
squeeze fresh lime juice (lemon will work, but I prefer the taste of lime with spice)
Heat on low in small pot; begin with butter and garlic, add water, cayenne sauce and chili powder, simmer 5-6 mins, then add cracked peppercorns, lime juice and agave nectar to taste. Cool slightly and toss with chicken implements of your choice!
Side note: I love garlic, so I tend to be a little heavy-handed with it in recipes…feel free to scale back if you’re not into the garlic as much! Enjoy!
Naked 