Alas, I have no picture to go along with this post. Maybe some other time when I make them I’ll add one. I stole this recipe wholesale from Gourmeted, and didn’t alter it a bit – and let me tell ya, it has quite a kick.

SPICY GARLIC WING SAUCE:
1 cup Frank’s cayenne pepper sauce (I used Smokin’ Joes since it was on sale at Jewel. $0.88 for a pint! Not bad!)
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

1) Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan.
2) Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes.
3) Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
4) While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. (I used my immersion blender.)
5) Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. (Again with the immersion blender.)
6) Cover sauce and chill until needed.

As far as wings/drumsticks to go with this, I suggest Alton Brown’s method of steaming and baking the parts which is very well illustrated at Paul’s Travel Pictures.

I’d have to say this is one of my favorite new (to me) recipes. I found it on Food Network’s site, and you can too. I left out the ketchup and halved the Worcestershire sauce, just because the last time I thought those flavors were a little overpowering. I also ditched the cilantro because I don’t like it. (I’m one of those weird-palate people who think it tastes like soap.) Oh, I also hit it for a little bit with the stick blender at the end of cooking so it thickens up. Next time, I will probably take the bacon out after it gets crispy and put it back in at the end, as is noted in some of the comments on the Food Network site. Oh, and they’re not kidding about 8-10 servings – this makes a lot of soup.