Quote:
Originally Posted by Clarkey
Why do all the recipes call for adding butter/margarine to the hot sauce?
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It does two things. It makes the total heat a bit milder and it also acts as a thickening agent of sorts.
Mounting butter (beurre monte) is a common method in professional kitchens to finish a sauce when you need it to be a bit thicker. Just before using the sauce, you turn the heat down or completely off and mount in the butter, making sure that it remains emulsified.
As for the wings.
My opinion is always the simpler the better. I think it was HD that suggested just baking with some salt and pepper then tossing in some sauce. That's an awesome method, especially if when you make your own sauce.
If you're breading them, I would soak them in milk over night (the milk acts as a tenderizer and it also helps the rest of your ingredients adhere better)
Also, season your bread crumbs (salt, pepper, dried oregano, cajun spice, garlic powder, onion powder, smoked paprika) ->for a nice creole type of flavor.
Then to cook, set your oven from 350 to 375. In a frying pan large enough to hold all the wings, melt a little bit of butter. Add the wings and turn the temperature up a bit in the pan (what you want to do is give the breading a nice golden color without burning or fully cooking the wings.) When both sides of the wings are golden, place the pan in the oven for about 25 to 30 minutes.
When finished, toss in your favorite sauce or, simply serve as is with a dipping sauce (ranch or blue cheese)