To Eric Ackerson

I used your trick a couple times now....it's great. You told us how you use sriracha as a marinade and I loved the chicken. We went to a superbowl party with my family, and I bought smart chicken wings...they have a good amount of flavor and a balance of meat and skin/fat. I also bought some legs. The wings I soaked in texas pete...I was out of sriracha. I also added garlic cloves crushed, onion powder, pepper and celery salt. I put all that in a freezer bag for a few hours and grilled them over a gas grill pumping out a lot of hickory smoke.....damn. They were perfect. I've never made better wings, and I've been making wings for over 15 years.
I know that the best wings....the ones that hit that wing spot, are those ones breaded and fried and covered in buffalo sauce (texas pete and magarine), but these were WAY healthier, dripping the grease instead of soaking it up, and they had a little smoky flavor too. All without the margarine.
The legs I put in a bag with fresh thyme, lots of cloves of garlic, salt, pepper nice olive oil and a mix of other spices....they turned out, but not as good as the wings.
Last night I bought leg quarters and soaked them in that same texas pete marinade as the wings, and I pan fried them and finished in the oven.
Great!
I just wanted to thank you for the inspiration to use hot sauce as marinade, and pass on that wing trick.

A