Chicken Wing Sauce and Burger Recipes

[freeztar]

I'm having a massive grill session later today and I was hoping maybe I could get some feedback and suggestions for some really good chicken wing sauce and burger recipes.

 

I'm pretty much set on my burger recipe, which is as follows:

 

3lbs. ground beef

1lbs. ground breakfast sausage (spicy)

8tbs. cumin

1/2 large vidalia onion (blended)

1 bulb of garlic (blended)

2tbs. cinnamon

sprinkle of paprika

 

I'd love to hear other people's recipes though. :phones:

 

For the wing sauce, I'm planning on several different sauces. One will be a standard hot sauce with Texas Pete hot sauce (or Frank's Red Hot) and some butter. It will be given a kick with lots of cayenne and a fresh jalapeno.

 

The second sauce will be a ginger-teriyaki sauce. The third will be a garlic-butter sauce. The fourth will be a jalapeno-cilantro oil based sauce.

 

But I'm open to other ideas. What sauces have you made that would be really good for chicken wings?

 

You're all invited btw. ;)

[pamela]

You're all invited btw.

you sure about that?:phones:

[freeztar]

you sure about that?;)

 

Yes, I am. ;)

[pamela]

you know, i have found that simply adding worcestershire sauce to burgers makes alot of difference in bringing out the flavor of beef. i wouldnt add it to your recipe tho, just make a separate batch and add freshly ground kosher salt and black pepper

[Buffy]

you know, i have found that simply adding worcestershire sauce to burgers makes alot of difference in bringing out the flavor of beef.

;)

 

I've also gotten fond of adding garam masala or just straight coriander to ground beef, but that might be a bit to "Indian" for some folks....

 

I am still trying to find a good recipe for a hot sauce that I had ages ago at a real In-Philadelphia Philly Cheese Steak place. They made it at the stand (no I don't remember which one, but it was one of the old famous "original" ones), and it was absolutely dangerously hot, but it was cream-based, and I've never found anything else quite like it anywhere. The problem with cream-based sauces of course is that they don't preserve well at all without gobs of preservatives, so they really need to be made fresh. The closest I've got to it is really following various Tika Masala recipes, but those have too *much* coriander in them! The one I remember is more straight cayenne-flavored. Just looking for an excuse to get back to Philly I guess....anyway I mention this because some of the best wing sauces I've ever had are also cream-based too...

 

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things, ;)

Buffy

[freeztar]

you know, i have found that simply adding worcestershire sauce to burgers makes alot of difference in bringing out the flavor of beef. i wouldnt add it to your recipe tho, just make a separate batch and add freshly ground kosher salt and black pepper

 

I'll have to try that next time. I like worcestershire sauce, and I could see it being good in a burger. How much do you add?

 

I've also gotten fond of adding garam masala or just straight coriander to ground beef, but that might be a bit to "Indian" for some folks....

 

I *love* garam masala and think it's a wonderful idea! How much do you add?

 

I am still trying to find a good recipe for a hot sauce that I had ages ago at a real In-Philadelphia Philly Cheese Steak place. They made it at the stand (no I don't remember which one, but it was one of the old famous "original" ones), and it was absolutely dangerously hot, but it was cream-based, and I've never found anything else quite like it anywhere. The problem with cream-based sauces of course is that they don't preserve well at all without gobs of preservatives, so they really need to be made fresh. The closest I've got to it is really following various Tika Masala recipes, but those have too *much* coriander in them! The one I remember is more straight cayenne-flavored. Just looking for an excuse to get back to Philly I guess....anyway I mention this because some of the best wing sauces I've ever had are also cream-based too...

Interesting. I've never had a cream-based wing sauce, not that I recall anyway.

I could see how it would be good at balancing out some of the heat.

Let me know if you find a recipe.

[Buffy]

How much do you add?

 

How much do you add?

"To taste," silly! Even the actual recipes say that! ;)

 

...but if you insist, I'd go with 1 teaspoon of Garam Masala or 1 tablespoon of Worcestershire sauce per pound. Roughly. According to how it tastes to you. YTBMV.

 

Interesting. I've never had a cream-based wing sauce, not that I recall anyway.I could see how it would be good at balancing out some of the heat.

Let me know if you find a recipe.

Lots of sauces can be turned creamy simply by adding cream to them. I tend to use half and half as opposed to heavy cream simply because of the flavor, although how they cook is different. As I tell my kid though, as soon as you do you'd better not stop stirring or it'll curdle! Having a kid around to hand the whisk to is the handiest trick in creating great sauces! :evil:

 

In my book, recipes are simply starting points. Chemistry tells you what'll happen when you add stuff, and what balances what, so measuring cups and spoons are not frequently used in my kitchen....

 

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good, ;)

Buffy

[freeztar]

"To taste," silly! Even the actual recipes say that! ;)

 

...

 

In my book, recipes are simply starting points. Chemistry tells you what'll happen when you add stuff, and what balances what, so measuring cups and spoons are not frequently used in my kitchen....

 

Yeah, I agree. I usually just eye stuff. I just figured since this was a science forum...;)

 

But certain recipes I like to measure stuff out exactly (I even purchased a kitchen scale for this purpose). I've started making Thai red curry recently and if you don't get the paste to coconut milk ratio exactly right from the beginning, it turns out bad.

 

garlic makes it good, ;)

 

Indeed!

 

I just finished preparing the sauces. I took shortcuts though, so I used some store-bought sauces. One is regular BBQ sauce (Kraft), one is Galbi (which is a Korean sauce typically used as a beef marinade), one is a cooking BBQ sauce (from Wilmington, North Carolina), and then I have a hot and mild buffalo sauce made from Texas Pete and butter.

 

I'm thinking about going back to the kitchen and making a rub out of curry powder and other spices. Hmm...We'll see...

I've got about 64 wings, so it wouldn't hurt to have more flavors. :evil:

 

I want to try the cream idea, but there's no way I can grill and whisk constantly. I might have to wait until I have kids. ;)

[pamela]

I'll have to try that next time. I like worcestershire sauce, and I could see it being good in a burger. How much do you add?

geeze Freeze, i dunno, i just dump some on after they are pattied and on the grill-when i flip, i add some more! so maybe a half tablespoon per burger? of course i make big burgers...use your judgement:hihi:

[Buffy]

...i just dump some on after they are pattied and on the grill-when i flip, i add some more!

I do this too, simply because I forget, but if you're making the patties and think about it, its actually even better if you smoosh it in the middle.

 

Another trick if you're doing that is to smoosh in some softened butter, but that totally defeats the purpose of lean beef of course!

 

You do realize that the reason mashed potatoes in those fancy restaurants taste so good is that they're about 50% pure butter.... :rolleyes:

 

All the things I really like to do are either illegal, immoral, or fattening, :phones:

Buffy

[TheBigDog]

When pan frying a steak I always start with a pat of real butter melted and then browned before throwing the steak onto the sizzling bubbling surface. Sear it, flip it, sear it, eat it. Rub with pepper before cooking.

 

Bill

 

* warning!!! there is a large chance of setting off the smoke detectors *

[Michaelangelica]

Wostershire sauce is an incredibly comblex blend of flavours. All WS is made by the one flavour and fragrance company. (In germany not Worshester!)

Buffy can you remember the name of the sauce? Was it from a bottle?

Cream based chilli sauces have a different taste sensation. More all-over-the-mouth than tip-of-the-tounge burn. Oils/fats carry capsaicin better than water.

The same can happen with coco butter, which melts at the same temp as the body. A chocolate with chili and lots of coco butter is better than sex.

 

I love marinated chicken wings. My recipe always starts with a good quality soy sauce (usually Japanese), then i improvise. Fresh French tarragon is nice

[freeztar]

Wostershire sauce is an incredibly comblex blend of flavours. All WS is made by the one flavour and fragrance company. (In germany not Worshester!)

 

Well, my worschestershire sauce was made in the good ol' US of A.

I love it and sometimes substitute it (or Braggs Amino Acids) for soy sauce.

 

Cream based chilli sauces have a different taste sensation. More all-over-the-mouth than tip-of-the-tounge burn. Oils/fats carry capsaicin better than water.

 

Indeed. I love oil based chili sauces because they really meld with the medium.

 

The same can happen with coco butter, which melts at the same temp as the body. A chocolate with chili and lots of coco butter is better than sex.

First of all, I'll have to disagree a priori. :rolleyes:

Perhaps Coco butter is something else in Australia, like fruit flies.

 

I love marinated chicken wings. My recipe always starts with a good quality soy sauce (usually Japanese), then i improvise. Fresh French tarragon is nice

 

I like a good soy sauce myself. I finally found one that is right up my alley. I don't know if you have Kikkoman's in Queensland, but they make a sauce called "milder" that only has 560g of sodium per serving (compared to 1200+ for their other soy sauces). The flavor is impeccable and highly recommend it if you plan to use it as a sauce base.

[freeztar]

When pan frying a steak I always start with a pat of real butter melted and then browned before throwing the steak onto the sizzling bubbling surface. Sear it, flip it, sear it, eat it. Rub with pepper before cooking.

 

Bill

 

* warning!!! there is a large chance of setting off the smoke detectors *

 

I had a friend that loved his steaks like that. He called it "Pittsburgh Style" or something like that. He would sear it for 30 seconds on each side. The juices ran red and he loved it.

 

Not for me though.

[pamela]

The same can happen with coco butter, which melts at the same temp as the body. A chocolate with chili and lots of coco butter is better than sex.

must be dark chocolate atleast 70 percent

now i wouldnt say better than, but how's 'bout damn near close;)

[freeztar]

Ok, I finally tried all of my creations from last night. It took two rounds. :)

 

The burger recipe I posted is golden. The burgers were juicy, even the ones that were overcooked. The sausage did the job of providing the embedded fat that liquified and filled the surrounding meat. I was quite surprised that the sausage was completely unnoticeable. The flavor of the sausage was lost, but the juice was not. :)

 

The wings were equally scrumptious. My favorites were the Galbi wings. If you can find this sauce, buy it and use it! It has a unique flavor that matures on the grill. Everyone loved them.

 

I also cooked some fajita meat (skirt steak) that was marinated in an achiote annato sauce. I highly recommend this combination.

 

I've got left-overs if anyone is hungry. :D

[pamela]

I've got left-overs if anyone is hungry.

i'll be right over, shall i bring the chocolate for dessert?:)