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Old 02-18-2011, 04:57 AM
 
Location: SouthCentral Texas
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This is the chili sauce I remember...

quite different than this...




sarsa de chile...chile sauce
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Old 02-18-2011, 08:54 AM
 
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I guess you must be using it as a dipping sauce for chicken wings. Interesting. Around here, Hot wings are pretty universally made with Franks Original Hot Sauce or equivalent, the amount determined by how hot they are desired. And the dipping sauce to be a salad dressing like blue cheese or ranch dressing.

Now, barbecue wings might have a tomato based sauce on them and some people even cook the wings with the sauce on, although I am sure it ruins the taste of the sauce. But I don't think "Chili Sauce" would be found with chicken wings around here.
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Old 02-18-2011, 12:16 PM
 
Location: Charlotte, NC
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I make my own sauce, with the Heinz chili sauce, orange juice, soy, honey, and spices. I used to simmer the cooked wings in the sauce, but the last few years I've been cubing baked chicken breasts, and then I simmer that in the sauce. Just as good, and now I serve it over rice.
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Old 02-18-2011, 12:54 PM
 
10,139 posts, read 23,218,417 times
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Quote:
Originally Posted by cheesehead1 View Post
I make my own sauce, with the Heinz chili sauce, orange juice, soy, honey, and spices. I used to simmer the cooked wings in the sauce, but the last few years I've been cubing baked chicken breasts, and then I simmer that in the sauce. Just as good, and now I serve it over rice.

Oh, that sounds very good. I was thinking you were using the sauce for dipping baked or deep fried chicken wings.

Soy, orange and honey all go great with chicken. Sometimes I will just saute chicken in soy and butter. If you can tolerate spicy hot, you might want to try Asian chilis. I use Sambal Oelek Chili Paste. Its pretty hot though.
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Old 02-18-2011, 03:16 PM
 
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I do the same thing, with chili sauce, I make slow cooked pork ribs, in the crock pot and serve it over rice. Sort of a tomatoey-sweet and sour sauce that makes you want to lick the plate.
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Old 02-18-2011, 08:40 PM
 
Location: Not where you ever lived
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Interesting subject. My grandmothers - both born in the 1880s - made their own sweet, a little hot, a little saucy, pungent, red, Chilli Sauce "that had to sit overnight undesturbed to make. f it didn't make to suit them, the next day they would add a pinch or this, a dab of that and a dollop of somethiing else until it tasted 'just right. It was a more sweet (with a little hot) than sour condiment served cold in our house. Mother always had Cilli Souce and Horseradish on the table when she fixed beef or pork.
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