3/4 cup Lawry’s seasoning salt
1/8 cup granulated garlic
¼ cup black pepper
1/8 cup of Cajun seasoning (any brand will work)
Mix all ingredients together.
½ cup diced white onion
1 ½ teaspoons of rice wine vinegar
½ cup Frank’s Red Hot
1 teaspoon of Crushed Red Pepper
2 16 ounce can of Sun King Cream Ale
2 teaspoons of Wing Rub (recipe above)
Heat ½ tablespoon olive oil in a sauté pan. Add diced onions to the sauté pan, and cook for 5 minutes on low-medium heat, or until translucent. Add diced garlic and crushed red pepper to the pan and cook for 2-3 more minutes. Add rice wine vinegar to the pan, when most liquid has evaporated, dust the pan with the wing rub, and stir to coat the onions. Turn the heat to medium and add 1 tablespoon of room-temp butter to the pan. Once the butter has melted, add the all purpose flour to the pan and stir continuously until the butter and flour have formed a very light roux. Add ½ cup of Frank’s to the roux and stir vigorously using a metal whisk until the sauce has no lumps and starts to thicken. Add 1 16 ounce can of Cream Ale and bring to a light simmer. Cook the mixture over medium-low heat, stirring occasionally, until the sauce has reduced by half and thickened, around 8-10 minutes. Add 8 ounces of the second Cream Ale and stir to incorporate. Return the sauce to a simmer, and turn off the heat. The sauce can be cooled and kept for up to 5 days.