I’ve never made a brisket before and never thought about trying one until moving here. You see, brisket might well be the staple of Texas BBQ. If a BBQer can cook a mean brisket, well, then they can cook just about anything. After my 2nd trip to Southside Market (I have to travel to Austin for work) - I decided to attempt my first brisket - after all, how hard could it be?

Following some advice that I found online, I picked up a “packer” cut brisket at the market on Friday night and went to work. I seasoned it with the 6 Pepper Blend Seasoning that I picked up at Southside (note: good on brisket, too powerful for ribs) and fired up the BGE. I put the brisket on the BGE around 7pm, with the intention of letting it slow cook all night long. It barely fit on the grill by the way.

Around 11pm, before heading off to bed, I checked it and noted that the temp had creeped up to almost 300 degrees (it was supposed to hold at 200). Seeing that the brisket was cooking way to fast, I pulled it off and wrapped it in foil. I dampered the fire down to 225 and put the brisket back on. Off to bed I went.

At 5am on Saturday, the brisket fumes were getting to me and I dragged myself out of bed and pulled it off the grill. You can see just how tasty it looked - now imagine the smell of that in your house at the butt crack of dawn. We most certainly had brisket for breakfast.

You can see on the brisket, there’s a slight smoke ring to it - but not as good as I would have liked. The meat itself was just slightly tough - the high early temp didn’t allow it to slow cook like I would have liked.

Nevertheless, the brisket was still excellent for sandwiches. Not one I would serve just sliced and on a plate, but it certainly was tasty enough for a good BBQ ‘wich. Next time notes: lower & slower - more smoke. Anyone else have brisket tips to share?

This sauce has a bright label with an obviously male pepper, winkin’ one eye and a big ole cheesy grin makin’ the moves on the female mango, which by the look in her eyes and smile on her face, she is digging. Hearts are floating around the two. Down the mango’s side of the label it says Fat Kid Sauces, down the pepper’s side it says hot outlined in yellow and red. The bottom of the label tells you what you are looking at Mango Amore Habanero Hot Sauce. The label has a thermometer on it to tell you what heat level the sauce is. This one is hot. On the side the label states ” We at Fat Kid Sauces are proud of our signature sauces. Use them on sandwiches, eggs, pizza, steak & chicken. Add flavor and spice to sauces & chili. Also great as a marinade.” The paragraph below states ” We know there are a lot of choices out there. Thank you for choosing Fat Kid Sauces. Whether you like it mild or extreme ( or any level in between), Fat Kid Sauces has a sauce for you. So choose your color, feel the heat, & most of all enjoy!

Ingredients: mango, kiwi, Red Savina Habanero, peaches, apple cider vinegar, lime juice.

Appearance: A nice orange color with lots of kiwi seeds and bits of pepper flesh clinging to the inside.

Now I always take it as a good sign when I can see bits of pepper suspended and clinging to the sides.

Consistency: It has a syrup like consistency, flows nicely. The consistency kind of reminds me of apricot nectar, as it leaves a bit of a trail of it’s fruity contents.

Taste: Wow, I have tried a lot of sweet sauces, this one is definitely unique! The flavors of the kiwi mango and peach all seem to greet the palate as a team of fruity tanginess. I think I can just slightly detect the lime juice. The heat comes almost immediately. The habanero flavor is almost like an aftertaste. A delicious lingering aftertaste. This sauce is fun to taste. Try it straight off the spoon, roll it around in your mouth and try to seperate the flavors.

Heat: I would give this one about a 4-4.5 which for me as a dessert sauce was perfect.

Now let me tell you a little bit about how I enjoyed this sauce. When I first opened it I had not yet had my morning espresso. A quad mocha. I knew Mango Amore would be playing a part in that as soon as I tasted it. I added a teaspoon to the milk before steaming it. Simply delicious, and the foam had a nice warming quality to it. The next thing I used it in was dessert. I made a variation of Bananas Foster, we will call this one Bananas Huvason.

Bananas Huvason

2 ripe bananas

3 Tbl butter

3Tbl brown sugar

6Tbl Fat Kid Sauces Mango Amore Habanero Hot Sauce

4Tbl Cruzan Blackstrap rum

3 bowls vanilla ice cream

1 pint heavy cream

1 whipped cream charger

Peel and cut the bananas into 1/2 ” rounds. In a large skillet, melt the butter. Add brown sugar, bananas, and 4 Tbl of the Mango Amore. Simmer for about 4 minutes turning the bananas to coat. Add the rum, allow to simmer for about 30 seconds then flambe (light it). Allow alcohol to burn off. Remove from heat. Pour heavy cream and remaining Mango Amore into the whipped cream charger. Load charger with gas cylinder (our takes NOS cartridges). Pour warm banana mixture over ice cream. Top liberally with Mango Amore whipped cream.

Now I made this stuff at half the batch above the first night, and it was in high demand for dessert again last night. I’m gonna need a bigger bottle! I wish it was summertime right now because that whipped cream would be fantastic over a bowl of mixed berries straight from the farmer’s market!

I used some of the whipped cream on my espresso this morning. There is something so satisfying about seeing little bits of Red Savina in whipped cream!

At this point I realize that I am not going to have enough of this sauce left to make the meal I planned (chorizo dogs with mango avocado salsa), so I improvised.

Mango Amore Shrimp Wrap

1/2 avocado diced

1/4 C sweet onion diced

1/4C tomato diced

1Tbl sour cream

1Tbl FatKid Sauces Mango Amore Habanero Hot Sauce

6 shrimp peeled deveined tails removed

1 flour tortilla

1Tbl butter

Hickory smoked sea salt, Black pepper, and garlic powder

In a small mixing bowl combine the avocado, tomato, onion, sour cream and Mango Amore, mix well and set aside. Melt butter in skillet. Liberally season shrimp with salt, pepper and garlic. Saute shrimp in butter (do not overcook). Spread avocado mixture across tortilla. Arrange shrimp on top. Roll it up and enjoy! I also added some lettuce to mine.

This wrap is fantastic it brings layers of flavor together. The garlic and salt on the shrimp provide a delightful contrast to the fruity onion avocado mixture.

With so many great sauces out there I didn’t think this one would become one of my top ten favorites. I had heard from others that it was good, and that it went well with bananas. When I made whipped cream with it I knew Iwas going to have more. The shrimp wrap however sent it over the top. Mango Amore, not just for dessert!

Fat Kid Sauces, LLC
sayville, NY 11782
631-278-3176
www.fatkidsauces.com

Happy Valentine’s Day Everyone! In honor of the psuedo-holiday, Alan K of Infusion Hot Sauce has sent over some recipe suggestions that will surely impress your valentine, whether your celebrating tonight or waiting for the weekend. Let them know your thinking of them, all the while you’re really just trying some new ways to cook with hot sauce Enjoy!

MENU

SHRIMP COCKTAIL
WITH
DRAGONFIRE

LINGUINE WITH BABY CLAMS
IN WHITE WINE SAUCE
WITH
FIREPOWER

AND GRILLED PORTER HOUSE STEAK
WITH ASPARAGUS
AND
HYPERNOVA
STEAK SAUCE

SHRIMP COCKTAIL WITH DRAGONFIRE COCKTAIL SAUCE

SHRIMP
½ lb. U-15
pre-packaged brine spices
or
1 tbsp. Sea salt
3 tbsp. Pickling spice

1 lemon quartered
1 small onion quartered
3 cloves garlic

2 quarts water
1 tbsp.white vinegar

SAUCE
1 tbsp. DRAGONFIRE
3 tbsp. Ketchup
2 tbsp. Prepared horseradish
lemon slices for garnish

This appetizer can be prepared well ahead of dinner amour time. Bring the water, brine spices, lemon, garlic and onion to a rolling boil for ten minutes. During this time, peel and devein the shrimp, leaving the tails on. Just before cooking add the vinegar. Boil the shrimp for three to five (3-5) minutes, depending on size. DO NOT OVERCOOK!!! Plunge immediately into an ice bath until the shrimp are completely cooled. Dry with paper towels and store in the refrigerator until dinner. Place four shrimp on the rim of a champagne glass. Mix the dragonfire, ketchup and horseradish and put in glass. Garnish with lemon slice.

LINGUINI WITH BABY CLAMS IN WHITE WINE SAUCE WITH FIREPOWER

1½ dozen baby clams
3 tbps. Olive oil
1 cup each, finely diced onion and carrot
½ cup finely diced celery
1 lemon
3 cloves garlic peeled and sliced
3 tbsp. Chopped parsley
one cup white wine
12 oz. Fresh linquini
2 tbsp. Grated Parmeggiano Reggiano cheese
FIREPOWER
To taste

For this dish you can use any white wine but chardonnay. There’s too much oak flavor for the delicate clams. Have about three quarts of salted water boiling and ready to cook the pasta. In a large deep skillet heat the olive oil. Add the onions, carrots and celery. Sautee the vegetables until they are translucent, four to six (4-6) minutes and add the wine and sliced garlic. Squeeze the juice out of the lemon and put the rind pieces in the liquid. Bring to a boil and reduce the volume of liquid by about half. Add the clams and cover tightly until they open, about four minutes. The fresh linguine should cook in about 3 minutes with a rolling boil. Serve this in a plate that can hold some of the juice and sprinkle with the cheese and parsley. Warm a nice crusty baguette dip in the juice.

GRILLED PORTER HOUSE STEAK AND ASPARAGUS WITH HYPERNOVA STEAK SAUCE

Two fifteen (15) oz porterhouse steaks
One (1) pound of asparagus
3 tbsp. Soy sauce
2 tbsp. Balsamic vinegar
1 tbsp. Freshly ground black pepper
1 tbsp. Granulated garlic
2 tbsp. Olive oil
½ tbsp. Coarse or sea salt
parsley for garnish
4 tbsp. steak sauce f choice
1 (IF YOU DARE) tbsp. HYPERNOVA

Let’s talk about the meat for a minute. Use the best quality you can. These steaks were hormone and steroid free, quality beef. If you don’t have access to a grill, they can be made on a sizzle plate in a very hot oven. In a bowl, combine the soy sauce, balsamic vinegar, pepper and garlic. Mix well and pour over the steaks. Marinate at least for 15 minutes.

The asparagus can be baked as well, and are actually easier to cook that way. They can be served at room temperature so if you cook in the oven do them first. Pre-heat the oven to 400 f. Trim the woody ends from the asparagus. They should break easily at the point the woodiness starts. Place them in a glass baking dish and roll them in the olive oil. Sprinkle with the coarse salt and bake ten to fifteen (10 –15) minutes depending on thickness. Set aside while the steak cooks. If you are grilling the asparagus they will take a little less time depending on your preference for doneness.
BAKING THE STEAK: Use a sizzle plate or other metal oven safe dish to cook the steak. Turn the oven up to 500 f. You won’t get the great grill lines, but some of the best restaurants in the country cook their meat this way and it comes out perfect. For a steak this size, medium rare should take about eight (8) minutes.

GRILLING THE STEAK: The grill should be very hot to sear the meat. For nice grill marks place the steak at an angle against the grate. Close the grill and let the steak cook for about two to two and one half (2-2.5) minutes. Turn over without rotating and cook and additional two to two and one half (2-2.5) minutes. For the next turn rotate the steak 90 . Turn over without rotating for the final time and your steak will have perfect grill marks.

For the HYPERNOVA steak sauce use any brand you prefer. We just like mixing HYPERNOVA with a variety of commercial brands for a special tasty fiery treat that goes great with the meat.

Easy Steak Rub Beef Jerky

I’ve been making beef jerky for about for about ten years now and have made it just about every way you can make it at home without owning a smoker. Cheffy makes the best beef jerky I have ever had but this recipe is easy and quick to make at home and you change the flavor each time very easily.

1. Start with thin cut beef. I buy these packages of pre-cut thin beef round at King Soopers/Krogers. This makes the recipe a snap because I don’t have to hand slice the meat, and the jerky will all be done around the same time because the grocer uses a commercial meat slicer and the thickness is a uniform quarter inch or so.

2. Layout steak on a cutting board and coat top with olive oil. This adds flavor, and keeps the jerky moist in the dehydrator. Infused olive oils make the jerky even better.

3. Shake on a steak rub of your choice. I usually use either Golden Toad Prime Steak Rub or Cajohn’s Chop House Rub. Both are awesome and make great jerky. I have used all kinds of rubs for this jerky and while they turn out good, nothing works better than a good prime steak rub with garlic flavored olive oil. Also, you can add Habanero powder like Zesty Red Boost for a great heat level.

4. Now take a meat tenderizer and beat that jerky into flavor country. Cover all surface areas with a single blow with only the weight of the mallet. Turn the steak over and repeat: oil, rub, mallet.

5. Store in an airtight container and place it in the fridge overnight to let the oil and rub permeate the meat.

6. The next day, put the steak on the dehydrator racks. Layout evenly and allow space for airflow between racks. You can pick up one of these dehydrators at a thrift store for $10 and they rock. Rotate the racks every hour.

7. After 4 hours flip the jerky when you rotate the racks. Also turn them 180 degrees for more even cooking.

8. The jerky will take 6-8 hours to cook like this. Jerky does not need to be brittle, hard or unchewable. I pull it when it barely starts to crack when folded. It almost looks like a well-done steak on the inside and regular jerky on the outside.

9. Store the jerky either in an airtight container or the fridge. I have a vacuum packer that works really well (also at thrift stores for $10).

If anyone decides to give this recipe a shot let me know what you think and if you learned any new tips or found a rub that was great send it my way. Enjoy!

Extract sauces have always been my favorite, but I do enjoy something else every once in a while, and lately I have been in the mood for non extract sauces. in the last month I have eaten every non extract sauce in the house, which was quite a few bottles and other than my occasional toothpick in the 5 mill or da bomb tfa I haven’t had any extracts. I started getting the craving for a real burn at lunchtime today at work so when I got home I grabbed this from the fridge. It has a nice looking label, and a dark red sauce inside, I took a quick look at the label and ingredients and decided it should be just what I was looking for. I first tried a teaspoon of it, and it wasn’t very tasty. I actually like the flavor of some extract sauces, but I have found that tomato based sauces with extracts I don’t like at all, if it’s a pepper and vinager base I usually don’t mind the extract flavor. This one is a tomato base though and it tastes like all other tomato based extract sauces. it is hot though and that makes it worth eating, im just going to have to find the right way to eat it is all. Usually with a sauce like this I either put it in chili, or mix it with something that will overpower the extract flavor a little. Refried beans is great to mix with this type of sauce and since im looking for something quick so I can get to bed, I decided to make nachos. There was also about a cup of refried beans left in the fridge from taco’s the other day so I mixed a tablespoon of sauce into it and evenly distributed it onto a plate of chips then added nacho cheese, tomato’s and shredded cheese and micro waved it. the end result wasn’t what I was hoping for but it was good, the beans did a great job at killing the extract flavor, but unfortunately they also killed the heat. I still got sweaty and red faced and open sinuses that super hot sauces give you but I had very little burn in my mouth. My second taste test was in a batch of buffalo chicken dip, and it was the perfect sauce for it, usually I use blair’s sudden death or maddog 357. this sauce is similar to sudden death and worked nicely in the recipe, which I will include below this review.

All in all it’s a decent sauce for cooking but it really doesn’t stand out from the rest.

Ingredients: Chile peppers(may contain habanero peppers, jalapeno peppers, red savina habanero peppers, red peppers), onion, vinegar, lime juice, tomato paste, garlic and spices, chile extract.
All un-natural ingredient’s no preservatives.

Manufactured for Monty’s Gourmet Foods L.L.C
1006 South Elm Ottawa, KS 66067-3232
1-785-242-3353
www.montysgourmet.com
character artwork by Dave Kellett creator of the Sheldon comic strip www.sheldoncomics.com

Taste: 2/10

Smell: 3/10

Thickness/consistency: it’s a little thicker than I like but the consistence is good and its pour able. 6/10

Heat: I have decide to quit giving a # / # rating for heat because it just seems to confuse people. Some people do it with 10 being the hottest and 1 being not hot, and some people, like I have done in the past, would do it with 1 being the wrong heat level and 10 being the perfect heat level. I have decided instead to just talk about the heat level and try to describe it for this portion of the review. This sauce is not the hottest extract sauce that I have eaten but it is definitely hot enough to satisfy the most extreme chili head out there. In the right amount I can use it directly on my food at the table, but any non chili head probably wouldn’t be able to handle it and would be better off using it in cooking where it is extremely diluted. Hopefully this helps and gives you a good idea of the heat level of this sauce.

Overall: 5/10

Buffalo chicken dip
If your looking for the perfect super bowl snack this is it, I don’t think I have ever made this dip for a new group of people without having at least one person ask me for the recipe. Its fairly easy to make and takes about 45 minutes total with 30 of that being cook time.

Ingredients:
1. 3/4 cup celery (minced fine)
2. 16oz cream cheese
3. 4 oz franks red hot or similar sauce
4. 1 oz of your favorite tomato or vinegar based extract sauce, in this case monty’s death lizard.
5. a few splashes of a thinner sauce ex Tabasco, hazmat, crazy mother puckers liquid lava.
6. 2 13 oz cans of chicken drained
7. 1 cup ranch dressing
8. 1 ½ cup shredded cheddar cheese note: shot glasses are 2oz I use them to measure the hot sauce since I don’t have any oz sized measuring devices. Drain chicken and set it to the side mix celery, cream cheese, franks red hot and Monty’s death lizard in a large saucepan over low heat. Add chicken. Take off heat; add ranch dressing pour into small casserole pan.

Top with shredded cheddar cheese. bake at 350 degrees for 30 minutes. enjoy with tortilla chips or crackers! Note: if you want to make a milder version of this sauce for the whole family to enjoy use 5 oz of franks red hot and leave out the extract sauce, also use Tabasco on top instead of any of the extract sauces I recommended.

I called them North Meets South because of the UBK - Defcon combo. My other option was Polyp Blaster, but it didn’t have the same ring to it. The pics aren’t the best - I need a new camera.

Ingredients:
20 drumettes
Dave’s Insanity Dry Spice
UBK’s Reserve Sauce
Defcon 1 Wing Sauce

Directions:
Preheat oven to 400 F.

Platter 20 wings. Liberally rub the Dave’s Insanity into the wings ( I used 3/4 of the container shown ), and then drizzle and rub in UBK Reserve. Again, I used most of the bottle . You can be smart and use rubber gloves, or be an idiot like myself and just dive in. I’ve been burnt worse cutting peppers, but my hands are still tingling 3 hours later.

Middle rack for 20 minutes, and then flip for 10 - 15. When done, remove, bowl, and sauce with Defcon 1. I used the whole bottle. Give a good toss and dig in.

I found this batch to be pretty hot.

Hot Canuck

Asian Style Sesame Wings
By: Sam McCanless

18 chicken wings
¼ C soy sauce
¼ C honey
½ C chicken stock (I used turkey stock we made from a deep fried bird)
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 Tbl minced shallots
1 Tbl Huy Fong Sriracha
1 Tbl fish sauce
4 pequin peppers broken in half
¼ C sesame seeds

Dipping sauce
2/3 C sour Cream
2 tsp wasabi

Preheat oven to 400o , Arrange chicken wings in a medium sized casserole dish. Combine all other ingredients except sesame seeds in a small bowl. Pour mixture over wings. Bake for 1 hour. While wings are cooking , mix the wasabi and sour cream, then place in fridge until wings are ready to serve. Remove wings. Pour liquid into a small sauce pan over medium heat and reduce to about ½ C. Return wings to casserole and broil for about 10 minutes to crisp up skin and add some color. Remove wings to a large skillet. Pour reduced liquid mixture over wings. Place skillet on stove top on medium heat turn wings to thoroughly coat. Sprinkle with sesame seeds. Serve with wasabi sour cream dip.

Naga Wings with Oyster Dipping Sauce
By: Sam McCanless

18 chicken wings
½ C flour
1 tsp onion powder
1 tsp garlic powder
1 tsp hickory smoked sea salt
1 tsp Naga Jolokia powder
Danny Cash Naga Sabi Bomb
Dipping sauce
2 large oysters in their liquor
1 Tbl minced shallot
1 Tbl scallion
1 tsp crushed garlic
1 baby peeled carrot minced
½ C sour cream

For the dipping sauce place the oysters and their liquor in a blender or food processor, liquefy. Add the rest of the ingredients and pulse to blend them thoroughly, chill in fridge for one hour.
Combine the dry ingredients and wings in a large Ziploc bag. Shake to coat wings evenly. Deep fry wings in batches of 6 at 385o for about 5 minutes or until they are golden brown and floating remove to a plate with several thicknesses of paper towels. Dust liberally with Naga Powder. Apply a generous amount of Danny Cash’s Naga Sabi to each wing . These should be served with a freshly shucked oyster on the half shell. Dust top of dipping sauce with Naga Powder for presentation.

A Pirate’s Death Wings AKA; Why the rum is always gone!
By: Sam McCanless

18 chicken wings
½ C flour
1 tsp onion powder
1 tsp hickory smoked sea salt
1 tsp garlic powder
¼ C Blair’s Jersey Death sauce
¼ C butter (melted)
1 Tbl minced shallots
1 tsp minced garlic
!/4 C Cruzan Blackstrap Rum

Combine flour, onion powder, salt and garlic powder in a gallon size Ziploc bag, Add the chicken wings, shake to fully coat all wings. Fry wings in batches of 6 in deep fryer at 385o F for about 5 minutes wings should be golden brown and floating at the top of the fryer.
Remove wings to a plate lined with several thickness of paper towels. When all wings are cooked and drained place the wings in a large non stick skillet. In a large glass measuring cup combine Death sauce, butter, shallots and garlic. Pour sauce mixture over wings. Place skillet on the stove top on medium high. Make sure the ventilation is on high or these will choke you out! (I had to open the back door and my wife and two year old were still choking and had to go down stairs). Turn wings to thoroughly coat. Now add the rum. Use caution when cooking over gas as these can ignite at any time (flames can be over 12″ and facial hair may be in jeopardy). Simmer one minute then light it. The flambé’ is quite impressive (don’t know if the photos do it justice). Serve with celery sticks baby peeled carrots and blue cheese dressing. Have a beverage ready ’cause these are f’ing hot , I prefer a rum and whatever I can find to mix with it , milk would be a good choice!

“Better Than a Big Screen TV at a Super Bowl Party” Habanero Pomegranate Chicken Wings
By: Jay Calvert

I have done nothing but make chicken wings and developing new recipes since I entered last years HSB Wing off. I have come up with a few unique combinations, such as the Curry Wings that I submitted at the Turkey Day Recipe Contest in November. When trying to think of something unique for this contest, I came up with this recipe.

I made the first batch, not even knowing if it would work out. It did, and I haven’t changed a thing since.
I made another batch the next morning to bring into my official taste testers at work and was told by all that these were amazing. One person even said, after only having one wing ‘This is the best chicken wing that I have ever had’.

I know that if you serve these wings at your Super bowl party, you will be the king or queen of the block. They have a real kick to them, but the sweetness encourages even the amateur chili head to keep coming back for more. The pain is worth it.

I really hope that everybody enjoys them!

Thanks again for this opportunity,

Jay Calvert
London, Ontario, Canada

Finished Product

Habanero Pomegranate Glaze (Makes enough for 4 LBs of Wings. Make this amount even if making only 2 lbs, would be great on ribs, pork tenderloin or chicken)

2 Cups 100% Pomegranate Juice (1 Personal Drink size of POM available at the grocery store in the produce section)
3 Crushed Garlic cloves
1 1/2 Cups Liquid Honey
1 Tsp Dried, crushed Habanero (I used White Habanero that I grew and dried out last summer)

Chicken Wing Seasoning (Divide portions by 2 if only making 2 lbs)
1 Tsp Onion Powder
2 TBSP Garlic Powder
2 TBSP Seasoned Salt
1 TBSP Cayenne Powder

4 Lbs of Chicken Wings

Preparation
1. Mix the seasoning blend in a small bowl

2. In a large Zip lock bag divide wings into 2 - 3 batches, and 1/2 to 1/3 of the season to the bag and shake until all wings have been covered, put in refrigerator while you reduce the glaze.

3. Mix ingredients for glaze and place on stove at low to medium, reduce for about an hour until there is about 1 1/2 cups and the mixture is a syrup consistency. Stir occasionally ensuring it doesn’t burn or boil over. If it leaves a nice glaze on the spoon after letting it drain for 30 seconds, you are done. Let cool to thicken more.

4. Place seasoned wings skin side up for crispy wings, on a baking sheet. (I use a wire grate sprayed down with PAM to prevent sticking on top of the baking sheet), repeat with the remaining wings

5. Preheat oven to 400 F

6. Bake wings for 40 minutes

7. When the wings are done let sit for a few minutes then place them in a Tupperware container and add some glaze, cover and shake it up to coat the wings.

Enjoy!

The Ingredients

White Habanero

Good Consistency

Shaken Wings

Cooked Wings

Adding the Glaze

Finished Product