When I was in college, there was a restraunt named Ryan’s Tavern in town (not to be confused with the el-cheapo Ryan’s steakhouse chain). They had an all-you-can-eat Wing Night on Wednesdays, and you usually had to wait at least 45 minutes to get a table. It was worth it; Ryan’s had an incredible wing sauce that would open up the sinuses of people in the next state. One night, just as my roomate and I sat down, a couple of rednecks the next table over got their first platter of wings, and one of them leaned over to inhale the aromatic steam.
“Aw hell,” he said. “This is liable to be rough.”
His buddy replied, “Yep. Good thing I put a roll of toilet paper in the freezer before we come out here.”
Anyway, the folks who owned Ryan’s eventually retired and sold the place off. I think it’s a Mexican joint now, but one of the guys who used to work in the kitchen posted the recipe for their wing sauce on an Auburn football board a while back. For your Super Bowl Party sinus-clearing and toilet-paper-freezing enjoyment, here it is:
The sauce for Ryan’s (and you can cut this down to a more managable portion) was:
2 gallons Durkee Red Hot sauce (now sold as Frank’s Red Hot)
1 lb margarine (don’t use butter)
2 cups sugar
black & white pepper to taste (we’d use a couple of tablespoons of each)
Make sure you simmer the sauce for at least 2 or 3 hours before putting the wings in it. We’d bake the chicken juice out of the wings, drain them, then fry them. After that, they’d go into the heated wing sauce. The longer they soaked, the better they were.
Our ‘death sauce’ included finely diced fresh jalapenos (don’t use the pickled ones) and red pepper flakes. It was also made a day in advance to let the ‘heat’ out of the jalapenos and pepper flakes.
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