Original “Buffalo Wings”

2 lbs. Chicken Wings
¼ cup Crystal Hot Sauce
¼ cup melted butter or margarine
Oil for frying ( if you do this on a BBQ Grill omit oil)

Deep – fry wings at 350 degrees (high) for 10 -12 minutes until crispy.
If deep-frying Skin should be firm so that sauce will adhere.  Shake off excess oil and place wings in a large mixing bowl. Baste with butter, then Crystal Hot Sauce. Serve with celery and blue cheese dressing.

If grilling wings, baste on the mixture of Crystal Hot Sauce and melted butter while grilling.

Independent study indicates that a New Orleans Saints victory and
Crystal Hot Sauce brings out the most satisfying taste.  Experiment for yourself.

Number of servings:  6 to 8


Crawfish and Corn Chowder

4 T butter
4 cups seafood or chicken stock
1 large onion, chopped fine
1 bunch green onions, chopped fine
1/2 cup celery, chopped fine
1/4 cup chopped parsley
2 cloves garlic, chopped fine
2 T Crystal Hot Sauce
4 T flour
1 lb. Cooked crawfish tail meat
4 cups fresh or frozen corn
2 cups heavy cream

Saute onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half-and-half or no-fat half-and-half can be substituted for heavy cream. Crabmeat or shrimp can be substituted for crawfish.) Serves 8.
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