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Gringo Wingo
Gringo Wingo turns Chicken into an Amazing Buffalo Chicken Experience! It makes a great Wing Sauce and
it’s awesome on Beer Can Chicken & Shrimp!

Recipes:

Boneless Buffalo Chicken Breasts-
Coat boneless, skinless, raw chicken breasts in olive oil. Liberally coat both sides of chicken with Gringo Wingo and bake at 400° for 30 min. or until temp reaches 165°.

Buffalo Beer Can Chicken-
Put beer in your beer can chicken cooker. Place your raw chicken on the vertical tower. Mix 8 Tbsp. Gringo Wingo with 4 Tbsp. cold water until smooth. Using a basting brush, paint a thick coating of Gringo Wingo Paste on entire chicken. Cook on grill (using low indirect heat) or in oven at 350° for an hour and a half or until temp reaches 165°.

Spicy Gringo Taters-
Coat raw Yukon Gold Potato wedges in melted butter. Arrange on cookie sheet and sprinkle Gringo Wingo liberally on coated potatoes. Bake in oven at 500° until browned and tender. Serve with sour cream for dipping.

Gringo Buffalo Wingo Sauce-
In a small sauce pan combine 5 Tbsp. Gringo Wingo with 6 Tbsp. cold water and 3 Tbsp. butter. Heat over medium heat stirring with wire whisk until it starts to bubble. Great on all poultry, seafood & for dipping.

 

 

 


 

Preservative Free
INGREDIENTS:
Dehydrated Louisiana Hot Sauce (Aged Red Cayenne Peppers, Vinegar, Salt, Garlic), maltodextrin, modified food starch, Sea Salt, Butter Powder (Butter (Sweet Cream, Salt), Non-Fat Milk solids), Spices including Ancho Chile, Dehydrated Vegetables (Garlic, Onion, Tomato, Celery, Vinegar (maltodextrin, White Distilled Vinegar, modified corn starch), Buttermilk solids, whey, Non-Fat Dry Milk, Natural Smoke Flavor, xanthan gum, guar gum, Citric Acid, less than 2% tricalcium phosphate added to prevent caking.
Contains: Milk