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Message: <blockquote data-quote="R_J_K75" data-source="post: 9153615" data-attributes="member: 6921294">Red Wine Vinegar sounds good, never thought of that I'll have to try that next time I make sauce. You have to play to the room, if they don't like them hot then you have a harder job to make them tasty as opposed to face melting. When it comes to making my own wings I'm my worst enemy, I don't like wings to be super-hot or spicy but it's hard to find that line sometimes. I always season my wings ahead of baking them. I season them with olive oil then put them in a 350-degree F oven for 30-45 minutes. Then I sauce them.There was a place around here for a very long time called the Red Brick Inn until they closed 15-20 years ago. They had great wings. They put something in their spice that made them very unique. I've known a few people that worked there and owners never gave them the recipe. We've often suspected it was nutmeg, but I've never been able to recreate it even remotely.</blockquote>