Cut wings
at all joints and throw away tips.
Deep fry wings for 8
to
10
minutes
until
crispy or bake in oven on cookie sheet
at
450\u00b0 for 45 minutes.
Combine Texas Pete and melted margarine.\tPlace cooked wings in sauce mixture in bowl and
toss and
serve\timmediately.
Serve
with
Bleu
cheese dressing and celery.
Makes 24 to 30 pieces.
In 2-quart saucepan, pour entire bottle of barbecue sauce. Add chili powder and black pepper.
Also add cayenne pepper, Texas Pete hot sauce and brown sugar.
Stir and bring to a boil.
Pour over chicken wings or leg quarters; place in oven.
Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
Place meat in large, sealable container or bag. Add marinade and allow to coat.
Refrigerate 24 hours.
Drain meat before cooking; reserve marinade.
Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.
In a large wok, melt butter.
Add shrimp and when nearly done, add drained okra, salt, pepper and garlic.
Add water, rice, Texas Pete hot sauce and pepper flakes.
Simmer until rice is done.
Add stewed tomatoes by tossing or blending.
Let stand for 30 minutes. A great leftover.
Cut chicken into desired size strips.
Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).
Mix flour and seasonings on a plate.
Pour milk into a bowl.
Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.
Cook about 2-4 minutes on each side or until golden brown, according to strip size.
ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).
Place chicken breast in casserole dish. Sprinkle with black pepper. Pour Texas Pete Hot Sauce over chicken. Bake at 350 degrees for 1 hour and 40 minutes.
Cook shoulder in a slow cooker, in water, overnight; cool. Discard all fat, skin, bones and gristle.
Leave liquid in fridge overnight; discard fat.
(Can be thickened for gravy and seasoning for pork chops.)
Shred meat or cut across grain.
Add salsa and vinegar to taste.
Package and freeze.
Thaw, reheat and serve on hamburger buns.
Sprinkle with Texas Pete hot sauce.
Makes about 20 servings.
Melt margarine in sauce pot.
Add sugar and vinegar.
Bring to boil.
Add remaining ingredients except Texas Pete.
Add black pepper to taste.
Add Texas Pete to taste.
Some like it hot, some like it mild.
Bring to boil, stirring constantly.
Reduce heat; simmer until served.
Cut off and discard tips of chicken wings.
Rinse pieces and pat dry.
Fry wing pieces in deep hot oil until crispy and golden brown and no longer pink.
Set aside.
In a saucepan melt butter, stir in honey and Texas Pete wing sauce.
Heat and add wings turning to coat.
Cut wings from drummettes and loose piece from wing.
Place in sink or bowl in single layer.
Sprinkle Old Bay seasoning on chicken.
Place in deep fryer until done.
Melt butter in pot on stove in Texas Pete sauce (about 1 tablespoon of butter).
Soak wings in sauce until desired taste.
(The longer they sit in sauce, the hotter they are.)
Add water to sauce if it is too hot.
Cook macaroni.
In skillet, add a little oil to cover bottom- cut bacon into small pieces and put in pan.
Add chopped onions, green pepper, hot peppers, salt, pepper, and paprika.
Fry until bacon is done, but not hard.
Add mushrooms and texas pete hot sauce.
Drain macaroni.
Mix all together.
Enjoy!
Mix Catalina, Texas Pete, and Chili Powder into large
Cut wings at all joints. Throw away wing tips. Place wings on paper towels to absorb all water.
Salt and pepper chicken.
Place chicken in a bowl.
Pour 1/2 bottle of hot sauce over chicken.
Toss and let sit for 10 minutes, then toss again.
Put drummettes in a baking pan and pour barbecue and the other half of hot sauce, then pour over chicken.
Cover and bake at 350\u00b0, covered, for 35 minutes and uncovered for 10 minutes.
Mix all ingredients together, baste chicken, pork chops and steak that you have grilling.
You may leave out the hot sauce and vinegar.
It is very good either way when grilling.
Take the meat up when done and use the extra sauce for dipping at the table.
It is also good to use when baking in the oven.
In a heavy saucepan, combine mustard, and vinegar.
Then add chili powder, chipotle, black pepper, and cayenne pepper.
Bring to a simmer over medium high heat.
DO NOT BOIL, as this could cause scorching.
Reduce heat and simmer for about 20 minutes.
Mix in the Worcestershire sauce, butter, hot sauce, and liquid smoke.
Then simmer for another 15 minutes.
Pour into an airtight jar and refrigerate.
This will keep in fridge for a couple of weeks.
Defrost winglets. Deep fry; drain off oil. Pour some hot sauce in container with lid. Drop in wings and cover; shake until well covered.
black pepper, salt and Worcestershire sauce. simmer 6-8 min, then
buttermilk, eggs, food coloring, Texas Pete(R) Hot Sauce and vanilla.
Using a
Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/