1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Bigfat's Garlic Ginger Crispy Baked Buffalo Wings Recipe

Store Peppers - Saturday, November 04, 2017


  • 2 kg (4 pounds) chicken wings cut into drumettes and flats
  • 4 tablespoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • Pinch of cracked pepper
  1. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
  2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
  3. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine. Toss wings through the baking powder mixture until evenly coated.
  4. Arrange on rack, leaving about 1-inch of space between each wing.
  5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
  6. While wings are cooking, whisk together Bigfat's 3o8 Garlic Ginger Hot Sauce, butter and sugar. Toss wings through the sauce to evenly coat.
  7. Serve wings immediately with blue cheese dressing or ranch dressing, and celery/carrot sticks.

​ I Ain’t Afraid Of No Ghost Pepper Crispy Chicken Sandwich Recipe

Store Peppers - Saturday, October 14, 2017


  1. Mix cabbage, carrots, mayo, vinegar, celery seed, sugar, 1 tablespoon I Ain’t Afraid Of No Ghost-Pepper Hot Sauce in a large bowl to combine to make spicy slaw; cover and chill.
  2. Mix flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Whisk buttermilk and 1/4 cup I Ain’t Afraid Of No Ghost-Pepper Hot Sauce together into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  3. Pour oil into a large skillet over medium heat of 350°F. Fry chicken until golden brown and cooked through, about 3 minutes per side. Season with salt.
  4. Place crispy chicken on your choice of roll, top with spicy slaw and your other favorite toppings!!!

Chef Fartenburn’s Buffalo Shrimp Tacos Recipe

Christina Toomey - Tuesday, September 26, 2017


  • 2 tbsp. salted butter
  • 1/4 c. Chef Fartenburn’s Gourmet Hot Sauce
  • 1 lb. shrimp without tails, peeled and deveined
  • 8 small corn tortillas
  • 1 c. Shredded cabbage
  • 2 celery stalks, diced
  • 1/2 c. diced red onion
  • 1 c. sour cream
  • 1/4 c. crumbled blue cheese, plus additional for garnish
  • 1/2 c. Chopped cilantro
  1. In a large skillet over medium heat melt butter and combine with Chef Fartenburn’s Gourmet Hot Sauce. Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
  2. Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
  3. Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with cilantro. Serve immediately.

Asbirin Buffalo Beer Wings Recipe

Christina Toomey - Friday, September 15, 2017


  1. Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish. Add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
  2. Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
  3. Season wings with salt, pepper & garlic, and place on baking sheets.
  4. Bake 30 minutes. Turn wings over and cook 25 to 30 more minutes, or until crispy and no pink remains.
  5. In a large bowl, combine Asbirin (For The Relief Of Bland Foods) Hot Sauce, butter and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately with your choice of ranch or bleu cheese!!!

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