Oh boy, I've been re-invited to the next party! I'm one of those that tries a recipe as written the first time. Usually. I did change things very slightly here. I eliminated the egg and cut the sugar to 3/4 cup. I floured the wings in a plastic freezer bag. Refrigerate the floured wings for 45 minutes. I did everything else according to the recipe. *IMPORTANT* Baste every 6-8 minutes. Now the new. Duplicate, in a sauce pan, the exact sauce recipe that you just used on the wings. Add 2 teaspoons of cornstarch to 2 teaspoons of COLD water. Then add as much cayenne pepper as you like. The sauce will thicken perfectly. If it becomes too thick, just add a couple of tablespoons of water. The original recipe will please everyone, but you can make this as hot as you like with the dip. Enjoy!

Reviewed On: Oct. 19, 2009

Bill, Bill, Bill!! I've prepared this wonderful recipe as a reward to my 28 co-workers in my office for over a year now. Sometimes I make it as per your recipe. Sometimes I use regular sausage and add sage. (Sage sausage I've found to be a little too intense. I use the dried spice) One thing I ALWAYS do is add half bacon drippings and half butter to the roux at the onset. Anyway I've done this, it is jaw-dropping good! Thanks, Bill!

Reviewed On: Sep. 12, 2008

This dish made our Easter. (18 guests, 2 whole legs) It's outstanding. Prep was substantial since I chopped all of the fresh ingredients myself. Well worth the effort. There wasn't so much as a piece of fat left and I'm talking about young kid's and adults alike. Be careful not to overcook it. WONDERFUL!!!

Reviewed On: Apr. 14, 2008