Baked Red Snapper with Creole Cooking Sauce

This creole sauce is excellent on fish (fried, baked, poached, grilled) and other grilled meats. You can certainly make this in advance and keep it in a sealed container in the fridge for at least a week. Just heat and serve when you’re ready to add a classic Caribbean flavor to your dishes.

INGREDIENTS

• 1 ½ cup Baron Classic Pepper Sauce
• 1 tablespoon Baron Tomato ketchup
• ½ stick of Butter
• ½ cup Baron Mayonnaise
• 30 Wings

STEPS

1. Add all ingredients in a pan or pot and let cook until heated and combined.
2. Taste and adjust the seasoning to suite you, add sugar if too HOT! or add more Classic Pepper if you need it HOTTER!
3. Clean Wings and grill or bake them.
4. Add the prepared classic pepper- hot wing sauce to the baked or grilled wings and toss until all wings are completely quoted with the sauce.
5. Serve with Baron Ranch Dressing on the side with celery sticks.