Recipes and more....

Recipes, hints, tricks and cooking hacks to make you a real Devil in the kitchen...

Chipotle Wings

Here's a sweet and smoky wing recipe that utilizes our Droolin' Devil Chipotle Sauce.

It's super simple and super delicious.

Prep Time 8 minutes

Cook Time 50 minutes

Total Time 0:58

Yields 4 to 6 servings

Sweet and smoky with a touch of heat, these baked Brown Sugar Chipotle Wings are crisp and fall-off-the-bone tender and are the perfect recipe for hunkering down and getting your fingers sticky!!

Ingredients

3 pounds chicken wings

4 tablespoons melted unsalted butter

2 tablespoons brown sugar

1/4 cup Droolin' Devil Chipotle Sauce (or more depending on taste

1/4 teaspoon kosher salt

Preheat oven to 450°F or deep fryer to 350°F

With paper towels, pat chicken wings dry and place on a large rimmed baking sheet, being careful not to overlap. Roast for 35 minutes, flip wings, and continue to roast for 15 to 20 minutes until golden and crisp.

Deep fry for 7 minutes, pull the basket, poke the wings with a two prong carving fork (shh, secret cooking method) and return to cooking for 5-7 minutes.

While the wings are cooking, combine hot melted butter, brown sugar, Chipotle Sauce, and salt in a large bowl (big enough to hold all the wings). Stir until smooth and sugar has dissolved.

Immediately after the wings come out of the oven or deep fryer, transfer them to the sauce and toss to coat. Plate the wings and serve. Feel free to drizzle more Chipotle Sauce on top, because why not?

Spicy Meat Sauce

Sunday night is pasta night!!

Spaghetti and meatballs ala Droolin' Devil!!

1/2 cup plain bread crumbs

1/2 cup grated Parmesan cheese

1 1/2 teaspoons Droolin' Devil Glorious Garlic Seasoning

1 teaspoon onion powder

1 teaspoon oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 eggs, lightly beaten

1/2 pound lean ground beef

1/2 pound ground pork

1 teaspoon Droolin' Devil Red Chilli Revival

1 teaspoon Droolin Devil Chipotle Hot Sauce

Preheat oven to 350°

Mix your dry ingredients.

Add ground beef/pork mixture.

Wet hands and form 1 1/2" balls

Place on foiled cookie sheet

Bake 15 to 20 minutes until done.

Serve over pasta topped with your favorite sauce.

Mangiare, Mangiare!!

Ramen Crusted

ChickenTenders

Ramen Crusted Chicken Tenders

Yeilds 4 servings

HEAT FACTOR Hot

PREP TIME 15 minutes

COOK TIME 25 minutes

Vegetable oil for frying

3 (2.25-ounce) packages spicy chicken noodle cups

1½ cups flour

1½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon ground cayenne

2 eggs, beaten

2 chicken breasts, cut into strips

1. Preheat the oil to 375°F in a high-walled pot.

2. Place the noodles in a blender and process until broken up into small crumbs. Transfer to a shallow dish and

set aside.

3. Combine the flour, salt, garlic and cayenne in another shallow dish. Place the eggs in a third dish.

4. Dredge the chicken in the flour, then the eggs and finally the ramen crumbs. Fry in batches until golden brown and cooked through, about 5–6 minutes.

5. Drain on a paper towel–lined tray and serve warm.

We suggest our Droolin' Devil Chipotle sauce mixed with mayo for a kick ass dipping sauce...

Fiery Fruit RollUps

Have you ever thought about having our hot sauce with you, but not in liquid form?

Well, here's a way to make that happen.

We call them "heat rollups". Kind of liquid fruit roll up for spice seekers.

Here's what you need to do...

You'll need 3 cups of your favorite Droolin' Devil hot sauce.

We do recommend, Chipotle or Mean Ass Mustard to be the lowest you go on the heat scale. You might find the Red Chilli and the Garlic Chilli to be too thin to firm up properly.

1. Spread one cup of Droolin' Devil sauce over dehydrator leather trays or drying sheets to ¼-inch thickness.

You can use a spoon to spread it out as evenly as possible.

Another cool idea is to use 1 tablespoon at a time and create small circles of sauce to make easy-to-use, single-serving "Devil Drops" which are great for putting in your lunch to take to work. We like them inside sandwiches because they will moisten over time and be ready for action at lunch time.

2. Dehydrate at 130°F for 4–5 hours, or until the leather peels away from the tray easily. Use a knife to get along the edges.

3. Flip the heat roll up and dehydrate for 2 hours, or until completely dry.

4. Cool a bit, then roll the dried sauce leather up. Enjoy now, or wrap in plastic wrap and store in a cool, dry place. It will keep for 6 months or longer.