Ingredients Weight Measure
Polenta mix 3 oz.
Scallions, fresh, chopped 1 bunch
Chicken wings, fresh, thawed and washed 12 ea.
TABASCO® brand Original Red Sauce 1 cup
Seasoned flour 2 cups

TABASCO®-spiced Ranchero Sauce

Ingredients Weight Measure
Enchilada sauce 1 cup
TABASCO® brand Original Red Sauce 1 Tbsp.


  1. Prepare polenta according to package directions. Combine scallions with polenta.
  2. Marinate the wings in 1 cup of TABASCO® Sauce for approximately 1 hour.
  3. Make a small incision about 1/4" wide across one end of the wings, and push into the incision to create a pocket.
  4. Push 1/4 oz. of the polenta mixture into each wing. Toss wings in seasoned flour mixture and deep-fry for 3-4 minutes or until cooked through. Remove and drain well.
  5. To make TABASCO®-spiced Ranchero Sauce, combine enchilada sauce and TABASCO® Sauce. Mix well.
  6. Serve hot with TABASCO®-spiced Ranchero Sauce.

Yield: 1 dozen wings