Ran it wide open for about 25 minutes. For the sauce, it was franks with garlic, butter, and Cajun seasoning, simmered while wings cooked and removed from the heat about 5 minutes before tossing, which made it almost like a paste. 10/10 would do again
by LifeisWhy
4 Comments
Also had a slab of post oak over the vortex
Noice
Wow, reduced franks is a great idea. Was it too salty?
Man the color of that sauce reminds me of some of the more spicy wings I’ve had.