I had a plan. Make some crispy wings in the oven and smother them in Anchor Bar "Hotter" wing sauce. Hey, I didn't say it was a complicated plan.
Almost immediately after pouring the source I was beginning to feel regret. The sauce is ultra thin, like bright red water and the smack of vinegar could be smelt from the other room.
Right, so all the crispy skin is immediately gone as my wings sit in a red lake at the bottom of the bowl. Each wing only able to retain a super thin, almost completely transparent layer of sauce. I guess just enough to ruin the crispy skin.
Fine. So I can probably get over the poor consistency of the sauce if it blows me away with its heat and delicious flavour. So I dive in. Let's face it, if you don't get sauce everywhere you aren't doing wings right.
The first thing that hits you is the vinegar. Powerful. Like doing a shot of white vinegar. I can't taste the chicken. I can't taste spices. I can even barely just pick up on the chilli. It's all vinegar.
At this stage, I feel like I've given it a fair go but it's fallen flat on all of my expectations. I add in various other hot sauces and make a slurry. It's no good. The damage is done and my wings are cursed. I feel thoroughly unsatisfied as I work my way through the rest of the wings.
