Moore's Spicy Favorites
This Friday is National Hot & Spicy Food Day, and we’re spicing things up with these Moore’s recipes. The question is…can you handle the heat?
There are hundreds of spices that add a kick to your favorite spicy foods, such as garlic, chilies, onions, allspice, oregano and more. Cayenne pepper gives our Original Buffalo Wing Sauce its medium-hot flavor. We call our fan-favorite Honey BBQ Wing Sauce our “sweet heat” sauce because it brings a spicy kick and a sweet stickiness to your dishes. For milder flavor and a tasty twist, try our Creamy Ranch Buffalo Wing Sauce or Blue Cheese Buffalo Wing Sauce.
Whichever sauce you choose, we have a recipe for you! So, celebrate with these spicy favorites:
Ingredients:
2 cups Moore's Buffalo Wing Sauce
1/2 cup packed brown sugar
2 tbsp. vegetable oil
1 lemon
1 pineapple, cubed
1 ½ lb. shrimp, peeled and deveined
3 scallions, finely chopped
Instructions:
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Combine Moore's Buffalo Wing Sauce, brown sugar and vegetable oil; mix in blender.
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Thread lemon slices, pineapple, and shrimp onto skewers.
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Grill on direct heat while brushing sauce over skewers every 3-5 minutes or every time you flip the skewers.
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Sprinkle with scallions and serve.
Ingredients:
2 cups Moore's Honey BBQ Wing Sauce
1½ lbs. frozen chicken wings, thawed
½ cup all-purpose flour
Dash of paprika
Vegetable oil for frying
Instructions:
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Heat 1 inch of oil in large, deep skillet over high heat until it reaches 375 degrees.
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Mix flour and paprika in dish and coat wings in mixture.
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Fry wings in small batches for approximately 15 minutes, turning as needed until wings are cooked thoroughly and golden brown.
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Using tongs, take wings out and place on a rack to drain.
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Toss wings in Moore's Honey BBQ Wing Sauce.
For extra tips on making the perfect chicken wing, check out our infographic here.
Ingredients: 
½ cup Moore's Original Marinade
½ cup Worcestershire sauce
1 ⅓ cup Moore's Honey BBQ Sauce
16-oz Kraft Zesty Italian dressing, fat free
4 chicken wings, 4 thighs, 4 legs, 4 breasts
Instructions:
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Combine all liquids, reserving ⅓ cup of the BBQ sauce.
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Marinate the chicken pieces in marinade for 30 minutes.
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Remove chicken and discard marinade.
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Grill chicken on low to medium heat, turning often to ensure even cooking.
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Baste chicken with the remaining ⅓ cup BBQ sauce each time you turn, grill until done.