Excellent BBQ Sauce, I make as directed but omit the steak sauce and hot sauce. The chili powder adds some heat and the steak sauce seems redundant with the 1/2 cup of worcestershire sauce. I served this sauce along side a pig at a pig roast and recieved several compliments.

Reviewed On: Jun. 6, 2010

This is the closest thing to hooters that you can make at home, and the chicken comes out delicious. I use a ratio of 75% hot sauce and 25% butter because I like spicy. Take the chicken out of the fridge and let it reach room temperature before you dredge it in the flour. Also, leave the flour coated chicken in the fridge for at least 2 hours before frying. If you want spicy sauceless wings, dip the chicken into the hot sauce before dredging, then coat them in the flour, refrigerate, and fry. They come out really tasty this way, and aren't so messy. Obviously you can also dip them in the hot sauce, dredge them, fry them, and then dip them in the sauce again if you really want a kick. Awesome submission, thanks.

Reviewed On: Jan. 30, 2010

This recipe was a little bland. Here are some suggestions for improvement: Marinate overnight, add 1 tbl spn chopped fresh garlic, increase cumin to 3 tsps, add 1 tsp of chili powder, add 1 tsp of oregano, or mexican oregano, if you like spicy add some paprika and crushed red pepper to the marinade, include a jalapeno on the skewer (halved and seeded). With these changes, I think this recipe becomes 5 stars.

Reviewed On: Jan. 30, 2010