Wash chicken and skin (if you want to).
Place in a large stainless steel or glass bowl (may stain plastic).
Pour Louisiana hot sauce over and let marinate several hours.
I have used it in 30 minutes, but it has a better flavor if marinated longer.
Take chicken pieces out of sauce and roll them in self-rising flour. Coat them good.
Fry in preheated hot oil.
Cook until done (30 minutes).
Done when thick piece is pierced with a fork (deeply) and juice runs clear.
rawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered
Chile in adobo comes in small cans. Remove the chiles and use elsewhere. Strain adobo sauce and add it to the hot sauce. Place in airtight container or recycled hot sauce bottle, and keep refrigerated.
eanut oil to a very hot pressure cooker pot. Brown the
Mix mayonnaise and Durkee's Famous Sauce.
Pour in olive oil gradually.
Beat as if you are making mayonnaise.
Add creole or poupon mustard, beat some more.
Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce.
This is very simple!
Melt butter.
Pour 1 bottle Louisiana Hot Sauce into a mixing bowl.
Stir in butter and whole package of italian dressing.
Pour on chicken or wings- or just use as a dipping sauce!
ENJOY!
Remove flapper from wings and cut remaining piece into two pieces (throw away flapper).
Place pieces skin side down in baking pans (cookie sheets with enclosed sides).
Cover medium with lemon pepper and garlic powder.
Sprinkle Louisiana hot sauce over them.
Bake at 350\u00b0 for 1 hour.
Remove, cool and eat with zest!!!
Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
Pull your pork and let it rest in the marinate.
Serve, with optional barbecue sauce.
Melt butter and add catsup over low heat until blended.
Add brown sugar, stirring until blended.
Add garlic pepper and garlic powder.
Stir.
Blend in oregano and add hot sauce to taste. Simmer briefly.
In a large bowl, season cut-up chicken with garlic powder and salt.
Add hot sauce.
Stir well.
Stir in enough flour to coat the chicken well.
Dip each piece of chicken in dry flour (self-rising is best).
Deep fry in hot shortening until golden brown.
ups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce.
Heat the mixture
Combine marinade ingredient and mix in a large bowl.
Add wing halves, cover, and refrigerate for at least four hours, preferably overnight.
Grill over medium high heat for 20-25 minutes, turning occasionally until crispy and cooked through.
If grilling ahead and reheating, place in 350 over for 15 minutes to reheat and crisp up again.
up butter, 1/2 cup hot sauce, a dash of garlic powder
Cut off tips and separate each wing at the joint.
Sprinkle wings with salt and pepper to taste.
Heat oil in deep-fat fryer or large heavy pot.
When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove them and drain well.
Add remaining wings and repeat process.
Meanwhile, melt butter in saucepan, add hot sauce to taste and vinegar.
Pour hot sauce over wings and shake in bucket.
Serve with Blue Cheese dressing and celery sticks.
an. Add your eggs to hot pan.
Turn temp to
ogether melted butter, hot sauce, cayenne and Worcestershire sauce and keep warm; prepare
Melt butter over medium low heat. Remove from stove and stir in hot sauce and seasoning. Blend well with blend stick or whisk.
Buy or make wings and toss with sauce. A little goes a long way so don't let them swim in the sauce.
In a 3 qouart slow cooker, combine chicken, cream cheese, cheddar, salad dressing and hot sauce.
cover and cook on low for one hour or until cheese is melted.
Serve with chips or celery. Sprinkle with parsley if desired.
n wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black
ell with 2 tablespoons original Louisiana Hot Sauce, rubbing sauce well into skin of