:-)
Thanks, Chuck. I have a feeling that my gut could do with a little rest from
hot stuff, but that sounds delicious. I might have a hunt around in this
country, especially with the BBQ season here.
Chris
On 8 Jun 2010, at 00:36, Chuck Norcutt wrote:
> My wife made "wangs" for dinner tonight and I happened to pick up the
> wing sauce bottle and discovered I had made a serious error in
> identifying the pepper in Buffalo wing sauce. Many people know that
> Tabasco is a brand name for pepper sauce but, in addition to being the
> name of a state in Mexico, it is also a variety of the red pepper called
> Capsicum frutescens used in the making of Tabasco sauce. I thought that
> tabasco peppers were also used in Buffalo wing sauce but not so. We use
> Frank's Buffalo wing sauce and the bottle states that Frank's Redhot
> sauce (an older product dating to 1920) was the "secret ingredient" in
> the Anchor Bar's original wing sauce. But Frank's sauces are made with
> cayenne peppers (Capsicum annuum) and not tabasco peppers. Can't be too
> careful about what you put on your "wangs" if you want the genuine
> flavor. :-)
>
> Chuck Norcutt
>
> Chuck Norcutt wrote:
>> No doubt they're called "wangs" some places well south of the
>> Mason-Dixon line but, despite being covered with Louisiana tabasco
>> pepper sauce, hot wings were invented at the Anchor Bar in Buffalo, New
>> York. <http://www.anchorbar.com/>
>>
>> This is the history of Buffalo wings
>> <http://www.anchorbar.com/original.php>
>
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