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/ck/ - Food & Cooking


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14131263 No.14131263 [Reply] [Original]

Hey /ck/, I manage a small bar in Central Pa and I'm starting to get excited about our weekly wing night starting again. We have a new sauce every week and I was wondering what's your favorite wing sauce flavors and recipes?
Last one I made was a Hot Honey Garlic Parm which was baller.

>> No.14131274

>>14131263
Anything hot. The hotter the better.

>> No.14131309

>>14131274
I made a Habenaro Cajun Hot Sauce with Frank's, Gal of Frank's, 2 cups White Vinegar, 6 Habenaros chopped, 2 tablespoons garlic, 2 tablespoon of Adobo, 2 tablespoons, of Cajun Seasoning, and half a jar of Habenaro Salsa. Simmered for 20 minutes. Came out Salty, Spicy, and Tangy.

>> No.14131314

>>14131274
Seconded. Stay away from gay pretentious bullshit like "jalapeno boysenberry" and just make a damn good, damn hot sauce.

>> No.14131366

>>14131263
Lemon drop peppers make a nice sauce, they have a crisp flavour to them almost reminiscent of lemons, while still being quite hot

>> No.14131517

>>14131314
Listen to this anon if you want to limit yourself to the demographic of people who get mad when they see women in summer clothes and post soyjack images in lieu of arguments on 4chan.

But seriously I would recommend that you be careful with introducing too much variety. Studies have shown that having too much variety actually scares off customers because many people get into a mindset of "I want to make sure I get one that I like, but I can't possibly try them all", and many of them will ultimately pass entirely because the feeling of analysis paralysis is unsettling. See: https://hbr.org/2006/06/more-isnt-always-better

>> No.14131556

>>14131517
We have a set list but we have a weekly special. We mostly stick to hot sauces and some different Bbqs. Before the 'Rona I did a hot sauce with pickle juice brine and dill. A definite winner and I hate pickles.

>> No.14131561

>>14131366
Lemon Drop peppers? Never heard of them honestly. Might have to try growing some this year.

>> No.14131564

>>14131556
That's a good call. Keep a small selection with a bit of variety on the front page with a complete index in the back for the hot sauce autists.

>> No.14131580

>>14131561
They're quite good. Also bright yellow, fitting to the name. I thought that the colour was the only reason for the name until I ate the sauce I made from it and it was like there were lemons actually mixed in even though there weren't, pretty amazing.

>> No.14131594

>>14131263
Theres already a wing sauce thread up, use the catalogue next time newfaggot

>> No.14132072

>>14131594
Not really, just looked and the other covers gravy n shit, I'm looking for inspiration for new sauces so I can plan out the next few months we are open so I can get a jump on things. Doesn't need to be a favorite, just a sauce you liked that happened to be on a deep fried wing.

>> No.14132091

>>14131594
But I'm sure I could have titled it better

>> No.14132113

>>14131263
tell me what restaurant so I can come eat wings

>> No.14132125

>>14131263
imagine preparing food for a living, imagine your ancestors looking down on their legacy and seeing nothing but a little kitchen slave.

>> No.14132257

Just melt some butter into a good hot sauce. Mind you, the butter will make it considerable less hot so go for a strong one. Make sure the wings are covered in this.

>> No.14132391
File: 203 KB, 1024x1024, Why yes I do have a large collection of hot sauces .jpg [View same] [iqdb] [saucenao] [google]
14132391

>>14131274
>>14131309
>>14131314
>>14131366
>>14131517
>>14131556
>>14131561
>>14131564
>>14132072
>>14132257

>> No.14132423

>>14132391
I dislike the obsession with hot sauces as much as anyone, but posting that guy in every single hot sauce thread, however reasonable that thread might be, is just as annoying.