Butterscotch with a Touch of Sea Salt
4 tbsp. Butter
1 cup Brown Sugar
2 tbsp Light Corn Syrup
¾ cup Heavy Whipping Cream
¼ tsp Sea Salt
2 tsp Vanilla Extract
In a medium saucepan, melt butter over low-medium heat. Add brown sugar and stir until well blended. Stir frequently until the mixture turns from grainy to hot and bubbly.
Watch closely. Just before you add the cream, it will begin to look more liquid. It is a slight change. At this point pour in the cream and whisk until smooth.
Pour mixture into a stainless steel or glass bowl and cool to room temperature.
When cool, stir in vanilla and sea salt.
Store in a glass jar and refrigerate. Butterscotch will thicken as it cools.
To reheat, place jar in microwave or in a small sauce pan of warm water until desired consistency is reached.
Spicy Scotch Wings
1 cup Frank’s Red Hot Sauce (or your favorite cayenne pepper sauce)
½ cup Butterscotch
4 tbsp Butter
Salt and Pepper to taste
2 ½ – 3 pounds Chicken Drummettes and/or Wings
Pre-heat oven to 450 degrees.
Cover a cookie sheet with foil and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in hot sauce and butterscotch sauce. Cook until mixture comes together.
Pour ½ of the mixture into a bowl, keeping the remaining sauce in the pan.
With tongs, toss the chicken wings/drumettes in sauce. Place chicken on the foil lined baking sheet. Keep the remaining sauce in the bowl for basting.
Bake for 12-15 minutes. Turn wings, baste with sauce, and bake for an additional 12-15 minutes. Discard the remaining sauce in the bowl.
With tongs, move wings to serving plate; brush with reserved sauce from the pan and serve with Blue cheese dipping sauce and fresh celery.
Serves 4 – 6
Blue Cheese Dipping Sauce
½ cup Greek style Yogurt
¼ cup Mayonnaise
1/3 cup Crumbled Blue Cheese
½ tsp Worcestershire Sauce
Salt and Freshly ground pepper to taste
Whisk together Yogurt, mayonnaise, and Worcestershire Sauce. Stir in blue cheese; salt and pepper to taste.