Archive for ‘Recipes’

Pappy’s Quick Pepper Pickling Process

Friday, October 3rd, 2014

Recipe submitted by Farmer Pappy

If you have an abundance of hot peppers, this pickling process is a quick and easy way to preserve them. This recipe yielded two pint-sized jars of pickled peppers which were the perfect topping for sandwiches, wraps, and as an extra kick on Buffalo wings. The jalapenos added the right amount of heat while allowing the pepper’s unique pickled flavor to come through. -Brian

Click here to watch our video demonstration.


  • 2 cups water
  • 2 cups white vinegar
  • 6 Tbsp “Sugar in the Raw”
  • 2 Tbsp kosher salt
  • 4 garlic cloves – minced
  • 1 tsp dried summer savory
  • 20+ Jalapeno peppers sliced into rings


1. Combine water, vinegar, sugar, salt, garlic, and summer savory in a cooking pot over high heat.

2. Bring mixture to a vigorous boil insuring that the salt and sugar have dissolved.

3. Stir in peppers for several minutes and remove from heat.

4. Let mixture cool for 15 minutes.

5. Transfer mixture into 2 pint size glass mason jars and refrigerate for 3 days. Peppers are now ready for consumption and should be kept refrigerated until finished.


Have you tried this recipe? Tell us what you think by leaving a comment below.

Loup Garou Cajun Ghost Wings

Wednesday, September 11th, 2013

Recipe submitted by Heartbreaking Dawns

I made these wings during Labor Day weekend, and man did they deliver. I followed Johnny’s advice by heavily coating the chicken in the Cajun spice blend and threw them on the grill. One thing you should note is to start the grill on a lower temperature, then when you see the juices seeping out, kick up the heat to a medium level. This will prevent the spice rub from burning and give it a great blackened chicken look. Be prepared with the sauce, you heat lovers, because this one is HOT. The main thing I loved about the dish was that it carried that immense heat, but you could still taste the other combined flavors. -Brian



  • Package of Fresh Chicken Wings
  • Heartbreaking Dawns Storyville Cajun Blend
  • 1 ½ Cups Heartbreaking Dawns
    1841 Ghost Pepper Sauce
  • 1/2 Cup Melted Butter
  • 1/2 Cup Cider Vinegar
  • 4 Key Limes
  • Crushed Sea Salt
  • Crushed Black Pepper


1. Pour out a lot of the HBD Storyville Cajun Blend into a dish. Dry the wings with a paper towel, and blot them directly into the Storyville to coat well. (read more…)

Bloody Bat Wings

Wednesday, October 31st, 2012

Recipe submitted by

For Halloween I felt it would be appropriate to add a little freaky creepy to the festivities by making our own Bat Wings! With a bit of prep and a couple of black hands later, these babies were ready to go. Baking them first made them super tender and the basic salt/pepper rub really made the flavors shine. That is, of course, if you can get past the fact that you’re eating black wings. Your eyes tell you it’s disgusting, and yet your taste buds tells you it’s delicious… so it’s a total mind trip. Serve them up for your scary holiday party and watch your friends’ reactions. -Brian



  • 10 Whole Chicken Wings with Tips
  • Salt
  • Pepper
  • 2 Tbsp Olive Oil
  • 1 tsp Black Paste Food Coloring


Matt’s Sweet & Sneaky Hot Wings

Saturday, October 6th, 2012

Recipe submitted by Matt Tierney

Though it had more of a Jerk flavoring than a Buffalo, I was still very impressed with this recipe. I grilled the wings then tossed them in the sauce and threw them back on the grill for about 5 more minutes to let the sauce cake on. This has a strong BBQ flavor that hits immediately, but then the heat comes creeping up quick, so be prepared. This is not for the faint of heart as this dish is a hot one. It is very deceiving, but that’s probably why “Sneaky” is in the name. -Brian




  • 2 packages fresh wings, separate wings at joints
    w/sharp knife to get wingettes and drum sticks.
    Disregard tips. (Can use 10lbs Frozen Wings)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Cayenne Pepper (For more heat use more,
    less heat use less)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika (read more…)

Kramer’s Signature Wings

Monday, September 10th, 2012

Recipe submitted by Kramer’s Gourmet Foods

This is the first Wing Rub that I’ve heard of and had to give it a whirl. The unique spice blend works perfectly in creating that added extra heat. I recommend the Buffalo style because the Frank’s Red Hot hits you with the heat on the lips in the beginning, then the Wing Rub follows that with a smack to the back of the throat. This is a great recipe that is just perfect for the grillers out there that refuse to fry. -Brian



  • Chicken Wings (Thawed if Frozen)
  • Kramer’s Wing Rub: Easy Pickin’ (Mild),
    Finger Lickin’ (Medium) or What Was I Thinkin’ (Hot)
  • Olive Oil


1. Cut wings at joints. Discard tips (can be saved for chicken stock). (read more…)