How To make Hot N'saucy Turkey Wings
6 Turkey wings
1 tb Butter or margarine
1 Medium onion, chopped
2 ts Dry mustard
1/2 c Sugar
1 tb Cider vinegar
1/4 ts Hot pepper sauce(tobasco)
1 ts Worcestershire sauce
1 c Ketchup
1 ts Celery salt
Pinch cayenne 2 c Beef broth,divided
2 tb Cornstarch
Cut off and discard wing tips. Divide wings in 2 pieces; set aside. To prepare sauce, melt butter and saute onion. Add mustard, sugar, vinegar, hot pepper sauce, Worcestershire sauce, ketchup, celery salt, cayenne and 1 1/2 cups beef broth. Bring to a boil. Meanwhile combine cornstarch with remaining 1/2 cup beef broth. Stir into boiling mixture and simmer 15 minutes. Barbecue wings over medium heat for 20 to 30 minutes, baste with sauce and continue to cook until tnder (approx. 20 minutes). Makes 4 to 6 servings. Source: The Oakville Journal Oct. 29, 1996 ch. -----
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Sweet Potato Habanero Coconut Curry
Sweeeeeeet potato curry! (Buh-buh-buh!) Good times never seemed so good.
Made with our Habanero Hot Sauce, we’re excited to share a new recipe that uses a heritage-inspired food in a new way. We’re always looking for ways to invite more people to the table, and hope that this recipe brings you and your loved ones together.
Ingredients:
1 Large Sweet Potato, peeled and small diced
1 Can Chickpea, Drained & Rinsed
½ Yellow Onion, thinly sliced
3 Garlic cloves, minced
1 tbsp Ginger, minced
2 tbsp Curry Powder
½ tbsp Tumeric Powder
1 Can Coconut Milk, unsweetened, full fat
2-3 tbsp Siete Habanero Hot Sauce
2 tbsp Coconut Oil
1 cup Vegetable Stock
1 cup Fresh Spinach
Salt and Pepper
Directions:
1. Heat a medium sized pan to medium. Add oil, onions, garlic and ginger. Cook until the onions are translucent.
2. Add diced potatoes, chickpeas, curry, and tumeric. Add coconut milk and just enough stock to cover all veggies.
3. Simmer on low until sweet potatoes are fork tender Add spinach and stir until it wilts. Finish with habanero hot sauce, salt, and pepper.
4. Serve alongside Siete Chickpea Tortillas and white basmati Rice.