Defrost wings & soak them in buttermilk overnight.
Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
Once the sauce boils for a minute or so you can turn it off; it’s done.
When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.
Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.
Add red beans & tomatoes to a large pot. Set to low. Brown ground sirloin in a skillet on medium-high. Add salt & pepper to season. Just a little bit, be sensible.
Now is the good part. Take a couple of pinches of your sugar & add to the browning sirloin. Do the same with the brown sugar. If there is a good amount of fat/grease, drain. Leave a little to help with the chili mix.
Add the Original Chili season mix to the ground sirloin. Add to the pot with red beans & tomatoes.
In a skillet, brown the ground beef. Once again add salt & pepper, pinches of brown & regular sugar.
Take chipotle hot sauce & regular hot sauce & add a couple of shakes around the browning beef. (How much you add here determines the real hotness of the chili. None to little for just a sweet & mild chili or more for sweet & hot, & a good amount like me for the real sweet & fire in your mouth!!)
Keep the fat/grease & add to pot with red beans, tomatoes, & ground sirloin. Add mild/hot chili seasoning. Slice the bacon into smaller bite sized pieces.
In skillet take the thick sliced bacon pieces & cook in previous fat/grease that is left & the seasoning. As the bacon is cooking, add the rest of the sugars to the pot with everything else. When the bacon is finished, add to pot & let simmer.
You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil.
Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
Remove the meat & continue cooking the sauce until it’s reduced by half.
Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
Serve the meat & the sauce over white rice.
Chef’s Note: Some Latin countries have an almost identical recipe, except they add the ingredients above marked as “optional”. These are not traditional in the Philippines.