1 tablespoon chili powder
1 tablespoon garlic powder
1/2 cup water
1/2 cup sodium nitrite
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 tablespoon green bell pepper oil
3/4 cup red wine
3/4 cup whole milk
2 pounds chicken legs
1/4 cup dry white wine
1/4 cup heavy cream
3/4 cup olive oil, or as needed
1 small orange, sliced, for garnish
salt to taste
closely related foods to have full, slightly crisp flavor of hot sauce:
bread, scrumptious, dark brown bread balls
crackers, crunchy bread bits
white rice, really well cooked and drained
crab, drained and cubed, with skin
1/2 cup chopped green onions, so it moulds better
garlic powder:
1/2 teaspoon salt
3 tablespoons dry measured white wine
1 teaspoon chopped fresh garlic
In a saucepan bring the chili powder, garlic powder, salt, and water to a boil. Cook, stirring constantly, until the garlic powder is absorbed; remove from heat. In a medium bowl dissolve 3 tablespoons wine in 3 tablespoons salt. Cook until it begins to thicken. Stir in 2 teaspoons garlic powder and 1/2 teaspoon seasoning salt.
Serve the sauce over bread cooked just enough to firm it, and pour in the Parmesan cubes. Allow to cook for 1 minute. Layer the bread pieces on top of the garlic, then join them. Then add the green onions and cook until the onions are almost tender.
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