Wings #8

I've finally got it! Opuwo! It's finished! And it's really really good!

Okay, here it is:

Buffalo Sauce:
3 T red chili flakes
1/2 t garlic powder
1/2 t paprika
1/2 t black pepper
1/2 t salt
cayenne pepper to taste
1/2 t honey
~1 c water
~1/4 c distilled vinegar
1/4 t dry mustard
1 t cornstarch
2 T butter

Place red chili, garlic, paprika, pepper, salt, cayenne, honey, and water in a pot. Bring the water to a boil uncovered, and boil until you have reduced it to about 1/4 of a cup. Remove from heat. Drain and reserve as much liquid as possible, and then add enough vinegar to bring the mixture to 1/2 c. Stir in dry mustard and cornstarch, and bring back to a simmer. It should thicken enough to lightly coat the back of a spoon. Mix in butter until it melts.

NOTE: The vinegar greatly decreases the heat of the sauce, keep this in mind when adding the cayenne.

Buffalo Wings:
12 wings
1 recipe buffalo sauce

Steam wings for 20 minutes. Take out, and refrigerate overnight. Put in a 450F oven (on parchment paper) for 30 minutes. It should be starting to brown, and the outside should be crispy. Toss the with the sauce.

Serve with carrots, celery, and ranch dressing.