The perfect blend of Honey, Natural Smoke Flavors and Roasted Jalapenos form a thick, rich, Sweet-Hot flavor that transforms an ordinary meal into an Effin extraordinary meal!  

pour some Effin Hot Sauce over a block of cream cheese & enjoy with crackers or chips; mix some with ranch dressing & use as a dip; try it with sour cream & serve with quesadillas or potato planks; mixed with mayo & served on a sandwich or used as a marinade on fish or chicken ... or just straight out of the Effin bottle!

EFFIN TEXAS ROASTED JALAPENO HONEY LIME CHICKEN WINGS

INGREDIENTS

24 Whole Chicken Wings - THAWED

2 TBL. Effin Texas Roasted Jalapeno Honey Hot Sauce for mild/medium heat - add more if    you want to live dangerously.

3 1/2 TBL. fresh lime juice

1 1/2 TBL. grated lime zest

1 TBL. Cilantro minced

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. ground black pepper

1 stick unsalted butter

1. In a medium sauce pan over medium-low heat, mix together the butter, lime juice, lime zest, garlic, salt, course ground black pepper, and Effin Texas Roasted Jalapeno Honey Hot Sauce.

2. Arrange wings in a single layer on a greased cookie sheet, coat with cooking spray or “paint” them with vegetable oil to help in browning. Season lightly with salt and pepper.

3. Bake thawed wings at 400 for 45 minutes, skin side up turning once after 30 minutes. 4. After 45 minutes, take one good sized wing and check to make sure they are done. If they aren’t browned to your liking, feel free to zap them with the broiler for a couple of minutes to crisp them further.

5. Place cooked wings a dozen at a time in a large bowl. Pour some (not all – gotta save some for the next dozen) of the Effin Texas Roasted Jalapeno Honey Lime sauce over the wings and toss so they are all evenly coated. Serve hot with a sprinkle of the minced cilantro on top, chunky bleu cheese on the side and of course an ice cold beer of your choosing.

6. Burrrrrp. Take a nap.

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EFFIN SOUR CREAM & CHICKEN ENCHILADAS

 INGREDIENTS

1 c. Effin Roasted Jalapeno Honey Hot Sauce, divide & reserve ½ for topping

4 oz. can green chiles (chopped & drained) or 10 oz. can green or red enchilada sauce

5-6 chicken breasts – cooked and shredded/chopped

1 24 oz. container sour cream, divide & reserve ½ for topping

3 c. shreddedMonterey Jack cheese

1 small yellow bell pepper, chopped

1 large onion, chopped

2 jalapenos

½ stick butter

1 c. un-sifted flour

6 c. hot water

3 chicken bouillon cubes

Salt & freshly ground pepper to taste

2 packages large flour tortillas

TOPPING:

sour cream

shredded cheese

Effin Hot Sauce

sliced jalapenos

* layer sour cream, cheese, hot sauce then sliced jalapenos as final garnish

 Par-boil chicken breasts for 20-30 minutes in 6 c. water with bouillon (reserve broth for later use). Preheat oven to 350. Allow chicken to cool, then shred or finely chop.  In medium saucepan, cook onion & yellow bell pepper in butter until tender. Add 3 c. broth; stirring until mixture has come to a boil.  Slowly whisk in flour (you can also mix & dilute flour with a little hot water to make a paste before adding to avoid clumps) reduce heat and continue to stir until mixture thickens – remove from heat.  In large bowl combine ½ c. Effin Hot Sauce, 12 oz. sour cream, shredded chicken, 2 c. cheese, salt & pepper and green chiles or enchilada sauce with mixture.  Dip each tortilla into left over warm broth to soften & avoid splitting; fill each with equal portions of chicken mixture.  Roll up & place seam-side down in 2 greased 13 x 9-inch baking dishes.  Spoon remaining any remaining mixture over top, then layer toppings (sour cream, shredded cheese, Effin Hot Sauce, sliced jalapenos).  Bake 25 minutes or until bubbly.  Makes 6 to 8 servings.

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