Gunner wrote:
> "Sonoran Dude" > wrote in message
> . ..
>> I checked out a new restaurant here in Tucson while my daughter was at a
>> birthday party. The place is called Brundog's Zy-de-Que a New Orleans BBQ
>> joint.
>> I was able to talk to the Chef Tom and asked him about his sauces. He does
>> a peach based wing sauce and a sweet BBQ sauce that has very little mouth
>> burn but after it goes down you get the same sweating brow as if you had
>> just tackled the hottest sauce around.
>> The key is his homemade dried habenero powder. I didn't get into the
>> details of it but I imagine that he dries the skins and grinds it up
>> without the seeds.
>> The flavor was great without the mouth burn but got the endorphine rush
>> minutes later. Very cool food for a hot summer day here in the Old Pueblo.
>
>
> Here is a wing recipe that I tweak a bit. I leave out the Cayenne and use
> Ancho powder and a Hab or two and throw some apricot halves in with the
> chicken when broiling. also very good grilled. I like grilled stone fruit.
>
> http://www.epicurious.com/recipes/re...s/views/107741
>
>
>
Those look quite abit like the wings I got in the restaurant. I'll give
them a try, Thanks