Type what you have

Ingredients

• ✓ cayenne pepper hot sauce
• honey mustard
• butter
• salt
• black pepper

Instructions

1. 1 Combine honey mustard, hot sauce, butter, salt, and black pepper in a saucepan over medium heat; stir until butter melted. Simmer until sauce begins to thicken, about 5 minutes. Use in your favorite chicken wings recipe and serve while hot.

By Stefanie Fun

Ingredients

• ✓ cayenne pepper hot sauce
• water
• white sugar
• ketchup
• pineapple tidbit
• white vinegar
• red pepper flake
• soy sauce
• steak sauce
• cornstarch

Instructions

1. 1 Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

By Nana Nat

Ingredients

• ✓ cayenne pepper hot sauce
• firm tofu
• cornstarch
• all-purpose flour
• vegetarian chicken-flavored bouillon granules
• garlic powder
• cayenne pepper
• soy milk
• canola oil
• margarine

Instructions

1. 1 Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
2. 2 Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
3. 3 Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
4. 4 Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

By LucyDelRey

Ingredients

• ✓ cayenne pepper hot sauce
• pepper
• salt
• lemon juice
• milk
• cornstarch
• sour cream
• water
• beef bouillon
• flour
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• tarragon
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis