That’s like beyond wrong. Amazingly so. Whoever told you that doesn’t like you. The only thing that works immediately is dairy. I prefer yogurt to milk, but milk is usually handier. All alcohol will do in the short run is spread the heat around and make it sharper.
But yeah, those wings sound mild to medium to me. Break out the Blair’s for them to be hot.
Just serve them with blue cheese for dipping and celery and carrot sticks on the side to cut the heat as needed.
That’s not true, as demonstrated above. Water spreads it around, but high proof alcohol is effective. I haven’t seen any cites yet, so I’m off to read what McGee says on the subject.
You don’t need to recook them, and I would (personally) avoid adding any flavors other than the honey.
That’s it. No need to recook anything and you certainly don’t want to start adding a bunch of other flavors. Frank’s is a great flavor. For future reference, add the heated honey (or cane sugar) to the Frank’s/butter mix before tossing the wings (taste the sauce before tossing!).
It’s not the water, it’s the casein. You’re not dissolving the capascin, you’re binding it with casein rendering it harmless. Or useless, depending on your point of view.
To be clear, it’s Frank’s and butter and garlic. Normally, they’re very good. The extra half bottle (and we’re talking the Costco sized bottle) really made them too spicy for ME.
My personal favorite wing sauce is sweet chile.
10 oz. of 70 proof per ~6 wings? At 1.5% per shot, that is nearly 7 shots for every 6 wings. If that is what you consider effective, then you have the strongest liver in the world.
Now you could, of course, gargle and spit it out if you wanted to. Not exactly something that you want to do in front of polite company, but another option should the problem arise.
And, from anecdotal experience, milk doesn’t work for me at all. It calms the heat while in its in my mouth, but it comes right back. A shot of something seems to work better (once again, for me. Even if all it does is spread the heat around, it spreads it and it doesn’t feel as intense to me), as does eating spongy, soft bread. Some people seem to swear by limes or other citrus; others a bit of sugar.
This is what drives me bonkers about discussions about heat. (Not you, D_Odds) How much pepper are we talking about, here? I wouldn’t bother with any remedy if we’re talking about 6 wings made from 1 oz of Franks Red Hot. If something is burning me so badly that I can’t stand it, I’m not looking to get rid of all traces of the pepper, I’m just going to try to make it tolerable. When I took too large of a bite from one of the habanero peppers I grew last summer, a shot of 80 proof alcohol did a nice job of tempering the heat enough that I wasn’t in pain any longer. That’s pretty much the only time in the past 5-10 years that I’ve even needed to do something like that.
When it comes to capsaicin, nothing I can find is particularly specific (quantities, degree, etc) or backed by hard science. Even Scoville units were initially (and may still be) determined by a very unscientific method that involved squirting sugar water into someone’s mouth.
Sugar will neutralize the heat, the Scoville unit was originally based on how much sugar water would be needed to neutralize a pepper. So, I add my vote to dousing them with honey until you like them.
ETA: Dammit, ninja’d
ETA2: It’s different now. Still subjective, but not reliant on the aim of the tester.
Just to add to the earlier chorus straight Franks is definitely not super hot. My wife and kids eat wings that are tossed in straight Franks and they are hot-food weenies. Yeah if you eat enough of them it will build up to hurt your lips/tongue but it takes way more than 6.
I’m not saying it’s not hot, but I assure you that it is not “wing ruining, inedible” hot. Not even close for most folks.
So what did you end up doing with the chicken wings?
We punted and served hanky panks yesterday, so most of the wings are still frozen. There are still two parties this weekend, so we’ll bring them to the larger one.
My daughter is home from college and has eaten a half dozen. She doesn’t think that they’re too hot. Odd child. I tried a few coated in honey and that worked for me. So I think we’re going to leave half of them as is, served with bleu cheese, and coat the other half in honey.
Thanks for all the suggestions. Lesson learned.
I’m amazed that anyone could consider them hot. At work we often pool our money and buy stuff for lunch that we sit around and eat together. We keep a pretty good array of condiments, particularly hot sauces, in the office. Last year a US candy store opened near me. They sell a huge range of US sauces and since I knew Frank’s RedHot was the original base for Buffalo Wings it was one of the first I bought.
But it isn’t really a hot sauce at all. We have it on hand all the time (we get the big bottles from Costco) because people love the taste of it but even the weakest non-chili types like Frank’s. And as Leaffan says my boss will, while talking to you, pour a line of Frank’s down his finger and lick it off.
What’s a “hanky pank”?
Seconded, what’s handy pank?
If you Google it, you get results for “hanky panky” which appears to be a ground beef, sausage, and processed cheese on bread thingy.
A hanky pank is
1 pound ground beef
1 pound zesty hot sausage
1 pound Mild Mexican Velveeta
Brown the ground beef and sausage together. Drain. Add cubed Velveeta until it’s melted. Then spoon ~a tablespoon or two of the meat/cheese mixture onto a slice of Jewish Rye party bread and cook at 350 until the bread is toasted.
Simple. They are great for winter parties. They usually get eaten as quickly as they are served.
I’d eat that.