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Brian Meagher (HotSauceDaily)
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Stout Beer and Mustard Wings

May 11, 2016 (0)

Yield: 8 to 12 servings

2 (12-ounce) stout beers

¼ cup plus 2 tablespoons (¾ stick) butter

½ cup whole-grain mustard

2 tablespoons minced fresh thyme

2 tablespoons minced garlic (6 to 8 large cloves)

1 cup finely grated Parmigiano-Reggiano

3 tablespoons honey

2 tablespoons malt vinegar

1 teaspoon Tabasco, or to taste

1 ¼ teaspoons low-sodium soy sauce

Freshly ground pepper

Vegetable oil for frying

4 pounds trimmed chicken wings, cut at the joints and wing tips discarded (about 3 dozen pieces)

2 to 3 cups cornstarch, for dredging

1. Place the beer in a medium, heavy saucepan over medium heat. Gently simmer the beer until it is reduced to 2/3 cup, about 15 minutes (watch that the beer does not foam over the top of the pan while it is simmering). Remove from heat.

2. Whisk the butter in with the beer, then the mustard, thyme, garlic and cheese. Whisk in the honey and malt vinegar, followed by the hot sauce, soy sauce and several grinds of pepper. Taste and adjust the flavorings if desired. Place the sauce in a large bowl and set aside.

3. Fill a 4-quart pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees.

4. While the oil is heating, dredge each wing in cornstarch, tossing to coat the wing completely. Shake off the excess cornstarch and set aside. For a crunchier texture, dredge the wings a second time just before frying.

5. When the oil is heated, begin frying the wings, several pieces at a time. Fry the wings until the skin is golden and crisp, 4 to 5 minutes. Drain the wings on a rack and continue frying.

6. While the wings are still hot, toss them in the large bowl with the sauce until completely coated. Remove the wings, shaking off the excess sauce, and serve immediately.

Per serving (based on 12): 595 calories; 42g fat; 13g saturated fat; 197mg cholesterol; 24g protein; 31g carbohydrate; 7g sugar; 1g fiber; 333mg sodium; 70mg calcium.

Source:
http://www.stltoday.com/lifestyles/food-and-cooking/recipes/stout-beer-and-mustard-wings/article_9ecfd4e7-a82e-549f-a1fe-3865b721bebe.html
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My haul from the NYC Hot Sauce Expo this past weekend. Yum!
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Somebody's gotta win. Why not you!
Enter your email for a chance a BBQ Sauce Kit of Sugar Taylor Sauce and June Bugg Rub from Ballistic BBQ and Eat Y'all!
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Nice short history of Texas Pete sauce...
On June 9, 1953, the trademark ‘Texas Pete' was registered to the TW Garner Company of Winston-Salem as a hot sauce for use on prepared foods. Made from hot red peppers, vinegar and salt, ‘Texas Pete' was first used commercially in 1936 as a spicier version of the Garner family's popular barbeque sauce.
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i love photo of black and white because this photo is give me a perfume on a my young time and since a go x.... not live me but live there. this photo was so good. wear a suit.hat;'s and vintage carners. in the vox may...alchole?
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The future of pellet grills is with +Grilla Grills
h/t to +Shane Draper 
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Nice article about our new friends Clark Olson and Rudy Andrews and their Mago Hot Sauce.
The hot sauce founder sat in a Mexican restaurant and eyed the competing varieties offered on the table.
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The Hot Sauce Hall of Fame 2016

http://hsd.to/hshof2016 #hotsauce 
Immediate Release March 29th, 2016 Hot Sauce Hall of Fame Class of 2016 The Hot Sauce Hall of Fame Foundation is very proud to announce the Hot Sauce Hall of Fame Class of 2016. The Hot Sauce Hall of Fame will induct 5 people all of which have been very instrumental in the fiery foods. ...
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Sriracha Week - Garlic Sriracha Wings!
One of our all time favorite wings!
And so easy to make.
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Mmm send me the recipe. 
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I eat Hot Sauce. I cook BBQ.
Introduction
I eat HotSauceDaily.com. I cook BBQ. I write about both.

My podcast is HotSauceWeekly

I use the Genesis theme on WordPress

And I love using Apple Computers.
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Ocean City MD
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A hidden gem in Ocean City, right behind the Fountainhead Condominium at 116th St (Jamestown Rd). Pros: - Flavorful menu items - Authentic jambalaya dishes - Great wings (go for the dry rubbed Cajun or wet Garlic Hot Sauce) - Intimate dining with attentive service - We see the Owner / Chef Bryan come out often to chat with customers Cons: - Pricey - entrées start at $20 and up - Fish taco ($20) is really "one fish burrito" according to the server - Bar area is small - Bar is noisy, especially when there is live entertainment Final thoughts: I would give 5 stars if not for the prices. Lots of locals are repeat customers +++
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