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Elephant & Castle chicken wings? Read first post!

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  • Closed Accounts Posts: 14,483 ✭✭✭✭daveirl


    This post has been deleted.


  • Banned (with Prison Access) Posts: 1,822 ✭✭✭Ballyman


    That is her. Jaysus, I just spotted I was calling it Franks HotSauce, some clown am I!! It is of course, "Franks RedHot Sauce"

    It's available in those tub sizes from BR Marketing at the moment in boxes of 4 (which is 4 gallons!!!).
    I'm waiting for the more user friendly bottles to arrive!! :)

    Do you have it? It's the real deal isn't it, although I see you're in Cork so probably have no idea what E&C is!!


  • Registered Users Posts: 1,608 ✭✭✭Victor_M


    Chicken Wings

    Ingredients:

    24 chicken wings and thighs
    1 onion, peeled and finely sliced
    30 g butter
    40 g brown sugar
    1 tblsp white wine vinegar
    1 tblsp tomato ketchup
    2 tblsps Piri Piri sauce
    12 celery stalks, trimmed and washed
    For the blue cheese dip
    75 ml mayonnaise
    1 clove garlic, peeled and crushed
    15 ml cream
    30 g Cashel Blue cheese
    1 dtsp lemon juice
    Salt and black pepper

    Method

    Place the onions in a pot with the butter and sauté over a medium heat until soft but not brown. Stir in the sugar, vinegar, tomato ketchup and Piri Piri sauce and season with salt and black pepper. Place the sauce in a blender and pulse until smooth.

    To make the dip, place all the ingredients in a blender and pulse until smooth. Place the dip in the fridge for a hour to chill.

    Pre-heat the deep fat fryer to 200°C. Cut the chicken wings in half and deep-fry until they are crispy. Remove from the oil and dry on some kitchen paper.

    Transfer the crispy wings to an oven tray and coat generously with the hot sauce. Then place in a hot oven, Gas 4 / 180°C, for 5-10 minutes until hot.

    Serve the chicken wings in a bowl with the blue cheese dip and some celery sticks for garnish
    :)


  • Registered Users Posts: 308 ✭✭Oirthir


    That recipe plucked outta yer head or you got an inside source in E&C? ;)


  • Closed Accounts Posts: 14,483 ✭✭✭✭daveirl


    This post has been deleted.


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  • Registered Users Posts: 2,284 ✭✭✭wyndham


    daveirl wrote:
    This post has been deleted.

    Got this in Musgraves (Ballymun) today. 20euro for the 1 gallon bottle. Equivalent to 3.78litres. They also had an extra hot version. Remembered this thread and picked up a bottle. It says to use butter on the label, but I shall try it with margarine.

    Any suggestions for a wing dealer in Dublin? Is the supermarket as good a place as any? Will need about 30lbs to use all this up!! Wings everyday for breakfast for the next month.


  • Registered Users Posts: 308 ✭✭Oirthir


    wyndham wrote:
    Any suggestions for a wing dealer in Dublin? Is the supermarket as good a place as any? Will need about 30lbs to use all this up!! Wings everyday for breakfast for the next month.

    Just pick a good butchers and they'll sort you out.


  • Banned (with Prison Access) Posts: 1,822 ✭✭✭Ballyman


    Whereabouts in the mun is musgraves?


  • Registered Users Posts: 308 ✭✭Oirthir


    It's just over by the M50, near that new hotel.


  • Closed Accounts Posts: 291 ✭✭imeatingchips


    wyndham wrote:
    Got this in Musgraves (Ballymun) today.

    nice one. it should be available to the non-business owning plebs among us pretty soon!


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  • Closed Accounts Posts: 8,245 ✭✭✭drdre


    Their wings are amazing :)


  • Registered Users Posts: 16 Cause


    Hey, I’ve come across the E&C recipe in other places around Dublin. Tribeca in Ranelagh for one anyway. I’ve also had them as far a field as Ashbourne village…


  • Registered Users Posts: 2,284 ✭✭✭wyndham


    Cause wrote:
    Hey, I’ve come across the E&C recipe in other places around Dublin. Tribeca in Ranelagh for one anyway. I’ve also had them as far a field as Ashbourne village…

    The owner of Tribeca used to be a chef in Elephant and Castle.


  • Banned (with Prison Access) Posts: 1,822 ✭✭✭Ballyman


    Obviously as pointed out above in the pic the sauce is widely available now.

    I feel violated in a way :)


  • Banned (with Prison Access) Posts: 16,397 ✭✭✭✭Degsy


    I used to work in a well known pub chain a a couple of years ago, their chicken wings were fantastic, they used to make the sauce from tomato puree, OJ & tomasco sauce... hope this helps you on your quest

    The porterhouse?Thier wings are amazing!


  • Moderators, Recreation & Hobbies Moderators Posts: 10,427 Mod ✭✭✭✭Mr Magnolia


    Kenny 5 wrote:
    I'm going to get shot for saying this but I had these a while back and was not impressed all that much :eek:

    Same as that, wasn't that impressed, way too much vinegar the day we were there, maybe the chef was having an off-day.

    On the basis of this thread I'm going to give them a go at the weekend, I'll report back with the results :)


  • Registered Users Posts: 7,449 ✭✭✭Blisterman


    Any plans on bringing out a reasonable sized bottle of the sauce?


  • Closed Accounts Posts: 1 kazx77


    has anyone come across franks redhot sauce in any non- cash n carry shops yet?


  • Moderators, Category Moderators, Arts Moderators, Entertainment Moderators, Social & Fun Moderators Posts: 16,584 CMod ✭✭✭✭faceman


    as great as the E&C wings are, what the hell is with those celery sticks??


  • Registered Users Posts: 2,284 ✭✭✭wyndham


    Blisterman wrote:
    Any plans on bringing out a reasonable sized bottle of the sauce?

    I hope not. It would make it less special for me.:p


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  • Hosted Moderators Posts: 5,555 ✭✭✭tSubh Dearg


    faceman wrote:
    as great as the E&C wings are, what the hell is with those celery sticks??
    That's the healthy bit! :)


  • Closed Accounts Posts: 702 ✭✭✭Lexus1976


    Ballyman wrote:
    It can't be purchased at a reasonable price anywhere unfortunately unless you're in the states. The guy I was talking there was Charles Ramseyer and his number was 0044 23 8078 8155 and his email is charles@socal.co.uk

    Give him a shout and see what the story is with your order.

    On a side note, the sauce that is actually used in Elephant and Castle, along with some margarine, salt and pepper is going to be available in Ireland from June.

    I have gotten a bottle of it, "Franks HotSauce" from ebay and it's the real deal when mixed with margarine and a little pepper and salt. I contacted the manufacturers in the States to see where I could get more of it as shipping on ebay was extortionate and the bottle I bought was gone very quickly when I realised I'd hit the jackpot!!

    Anyway, it turns out that their distributor in Ireland, BR Marketing, will start distributing in June!! I have been talking to them and they will let me know when and where it will be available.

    If you don't succeed with the anchor bar stuff then not to worry. This is the same, 100% exact match when margerine is added to it. Honestly.

    My year long crusade to find the stuff in Ireland is almost at an end!!

    Is this sauce on sale yet over here?


  • Banned (with Prison Access) Posts: 1,822 ✭✭✭Ballyman


    Lexus1976 wrote:
    Is this sauce on sale yet over here?

    Nope. I sent an email to the distribution company and they have told me that it won't be on the shelves here until January 2008.

    However they did send me a complimentary 1/2 litre bottle to keep me going :D


  • Banned (with Prison Access) Posts: 1,822 ✭✭✭Ballyman


    I rang up these people http://www.barbecue-online.co.uk/acatalog/Anchor_Bar.html, after a bit of explaining and being put on hold - most likley to be laughed at - the fella says he'd ship 12 bottles for 15 stg. Grand job.

    Unfortunately, the sauce still hasn't come. Nothing was charged to my card either though. I don't really want to ring them up again cos it was a bit embarrassing.

    Does anyone know where else this sauce can be purchased from at a reasonabe enough price?

    Did you ever get the sauce delivered to you??


  • Closed Accounts Posts: 697 ✭✭✭gent9662


    Lexus1976 wrote: »
    Is this sauce on sale yet over here?

    Did anybody hear anything about when the sauce will be made available in Ireland?


  • Closed Accounts Posts: 3 swampy2000


    I bought the big bottle of franks hot sauce in Musgraves today in Robinhood ind. est. It cost 20 euros. Cant wait!!!


  • Registered Users Posts: 926 ✭✭✭Cal


    I got a Gallon of Franks sauce in Musgraves (Sallynoggin) today for €14.99. I think it is on special at the moment.

    MMmmmmmmmmmmmmmm!!!!!

    Cal.


  • Closed Accounts Posts: 8,245 ✭✭✭drdre


    I will go get some of the sauce.Do they have any in musgrave in sallynoggin.


  • Registered Users Posts: 1,313 ✭✭✭Mr.Boots


    I didnt think they were anything that special...had them in Tribeca anf they tasted rubish.

    E&C taste like

    Butter
    Cayene Pepper
    Good Fruit Vinegar
    Dash of Tabasco


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  • Closed Accounts Posts: 38 finkaboutit555


    EL_Diablo wrote: »
    I don't think you'll find anyone with the recipe, The E&C keep the recipe a secret. But here's one that's pretty close (apparently, I haven't tried this myself)

    Get a pack and a half of chicken wings from your butcher or supermarket. Remove the wing tip, leaving the little V joint. Cut that in half again so you have a mini drumstick and a slightly smaller piece. Deep fry your chicken wings for about 6 to 8 minutes, just until they're really crispy and the juices are completely clear.
    In the meantime melt about 4oz of butter add in 2 tablespoons of cider vinegar and 4 to 6 tablespoons of tobasco sauce. Mix all that together. When the wings are done, toss them in the butter mixture then drain them. Serve them as quickly as possible with a blue cheese dip. To make a blue cheese dip, mix the following ingredients together.

    Half a cup of sour cream
    Three quarters of a cup of mayonnaise
    Half a cup of blue cheese crumbled
    1 clove of Garlic, crushed
    1 teaspoon of lemon juice
    1 tablespoon of cider vinegar
    2 tablespoons of chopped fresh parsley

    (This is straight out of a book so don't blame me if it's totally wrong and manky :) )

    This was taken word for word from the FIXED book, it was sent in by a former chef that worked there in E+C..
    So it should work..


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