One of the recipes that started it all! Appearing in the first issue
of Wingazette® Magazine, Turner's Burners has stood the test of time.
WARNING! THIS RECIPE IS NOT FOR THE WEAK OF STOMACH!
PROFESSIONAL WING EATERS ONLY!
Melt 1/4 cup of butter in a non-reactive saucepan. Add 1/2 cup of
Frank's RedHot® cayenne pepper sauce and 1/2 cup of TABASCO® brand pepper sauce to
the butter. Add 2 teaspoons of tabasco vinegar and stir the mixture until
smooth.
Add the following ingredients to the mixture:
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon red pepper
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon Old Bay Seasoning
Stir this mixture until smooth, then add:
2 teaspoons TULKOFF brand extra hot horseradish (look in the dairy case at
the grocery)
4 medium size chopped fresh jalapeños
Stir until smooth again, then place on a burner over medium-low heat and
simmer for approximately 45 minutes. STIR CONSTANTLY TO KEEP THE SAUCE
BLENDED, otherwise separation will occur. After 45 minutes the sauce
should be thickening and reaching a rich, brown color. Set the sauce aside
to cool.
Deep-fry individual wing pieces (about 10-15 per order) for 10 minutes at
400°F. Drain wing pieces and dip into the sauce with tongs
individually, coating each piece with the mixture. Splash with Frank's
RedHot® to dress the wings. Serve with celery and blue cheese dressing.