How We Test Our Sauce

Last night Household-6, the kids and I tried out all the 2018 sauces, to see what we wanted to try or change for this year.....

.....and, what is the best way to know, how good your sauce is? Try it on wings!

So, 5 Batches of wings, 6 Wings per batch, 5 Different Opinions later.... and Cassie is back over the witches cauldron in the back yard, Frankensteining Foo Foo Flavors together into the 2019 Flavor Packs.

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Directions for Wings:

- Pat dry the wings.

- Heat oil to 350°

- No more than 6 per batch, for even cooking, in our home unit.

- Deep Fry for 10-minutes. Longer for crisper skin.

- Dry off the excess oil, on a plate with paper towels.

- Toss in a bowl with your favorite sauce.

- Plate, Serve, and Enjoy!
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We have found that our sauces got soaked up, by the crispy skin, and carried the flavor, but none of the heat!

We have heard a few suggestions for how to thicken the sauce.... what is your trick, to make a sauce stick?

Other than the "high fructose corn syrup" and preservatives that the store bought brands use, what would you do, to make the sauce stick?

Our sauce is healthy, homegrown and homemade, straight from the garden, in small batches.

Why ruin a good thing, with preservatives and artificial flavors?