As is our custom, we share every recipe we’ve ever developed, holding nothing back so our readers can sup on the finest foods known to man.
Like Louisiana Hot Wings With Crystal Hot Sauce Beurre Blanc.
This is brand new to the Scrumptious crew though we’re certain that it’s existed for years in America’s finest city: New Orleans.
Iceberg Slim used to get his nose opened up good and wide when a sweet young thing sauntered past, and that’s what this recipe will do for you. It’s not a high stepping philly but it’s definitely the culinary equivalent.
A guide to making the best louisiana fried hot wings you ever put in your mouth
2 c. Crystal Hot Sauce (while it’s true that Tabasco is the national king of hot sauces, here in Louisiana, Crystal wears the crown, it’s on every single table in every diner in New Orleans, and there’s a reason: It’s the best.)
1.5 c. Cream, heavy, whipping
12 oz Butter, cold, cubed
* Reduce Crystal by 1/3 in heavy, non-stick saucepan over medium flame
* In separate pan reduce heavy cream by 1/3
* Combine Crystal with cream and simmer for 2 minutes
* With wire whip, gradually add cold cubed butter til sauce comes together
* Douse crispy fried chicken wings with this magical elixir
This potion goes good on just about anything but it’s a stout sauce so we normally don’t put it on delicate seafood like oysters. Should you have some leftover you can revive it out of the fridge by slowly incorporating it into boiling cream in a saucepan on the stovetop.
Most recently we slathered it over some roasted, country-style pork ribs to good effect.
It also makes a fine slather for a wide variety of sandwiches.
You may also use a glug or two to fire up your bloody mary recipe.
In concert with bleu cheese dressing it makes a fine dip for crudites
To sum up: Crystal Hot Sauce Beurre Blanc is the definitive sauce for “Buffalo” style hot wings but it’s much more than that. It’s a regional wonder that could’ve only sprung out of the culinary Mesopotamia that is New Orleans.