Wednesday, August 21, 2013

Wing Sauce

Last week I found myself with quite a few tomatoes that needed to be used soon. I didn't have enough to make a batch of spaghetti sauce, so I thumbed through my Ball book looking for a recipe that called for a smaller amount of tomatoes. I found the recipe for  Chicken Wing Sauce, and it was perfect since I had all the ingredients, I had enough of the right size jars and I love chicken wings!

After simmering all the ingredients for a while, I transferred it to the blender to puree the mixture.

I always forget how hot something like this is when it goes in the blender and it splashes up and burns the palm of my hand! I was quickly reminded of why I almost always use the immersion blender and blend it in the pot. I  don't burn myself with it and there are fewer dishes to wash, and I am all about not washing  dishes.

After pureeing, it still had to cook down for another hour or so before I could can it.

The instructions in the recipe stated you could add more hot sauce if you wanted more heat. I left this one a little on the mild size since I can always add more hot sauce when I open the jars, leaving it a little milder makes it a little more versatile. 

Kip wanted to know if I was planning to make a lot of wings in the near future. Everyone else that knows how much I can always asks the same thing too--how do I use all of my canned goods? I try and can a lot of basics that I can use in different ways. There will be chicken wings in the future, but this also makes a great marinade for almost any meat. A tablespoon or so added into a salad dressing is a nice touch and it also makes a great Buffalo Chicken Dip.

For a quick dinner last night, I cooked some chicken breasts, added the wing sauce after the chicken was fully cooked and let it simmer in the sauce for a couple of minutes. I removed the sauce from the heat and sliced it pretty thin and laid it on a bed of lettuce with some blue cheese crumbles and served with bleu cheese dressing. 

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