Defcon Sauces - Recipes



Defcon Sauces is proud of their award winning wing prep.  This process has been used in all competitions and continues to win awards.  It is our pleasure to pass this on to our faithful followers:


STEP 1:  Take 3-4 pounds of fresh, naked (no breading or seasoning) jumbo chicken wings and put them into 375 degree canola oil (best in a turkey fryer with approximately 2 1/2 gallons of oil).  Be EXTREMELY careful with this step, hot oil doesn't tickle!!!!


STEP 2: Allow to fry for 4-5 minutes, then remove from oil, and stab each wing section ONCE with a 2 pronged BBQ fork.  After all pieces are punctured, put back in the 375 oil.


STEP 3: Allow to cook for approximately 8-10 minutes, or until crispy on the outside.


STEP 4: Take try basket directly from fryer, shake off most of the oil, and add directly into a roasting pan that has 3/4 inch of the preferred heat level of DEFCON Sauce, preferably heated.  Toss until coated, and ingest!!



Now, there are other ways to prepare wings, baked or grilled, so whatever your preference is, saucing the wings in the end is the same process.  No matter what, we're sure you will enjoy the final result.!




               Yield:  4-6 Servings                                                Heat factor:   Very Hot

               Prep Time:   10 minutes                                         Cook time:   10 minutes


For the Shrimp:                                                                   For the dip:

  • 1  Tablespoon butter                                                        -  8  ounces cream cheese
  • 12 Large Shrimp, peeled and roughly chopped               -  3  tablespoons mayonnaise
  • 1  Onion, shopped                                                           -  3  tablespoons Habby Horse
  • 1  Tablespoon minced garlic                                            -  Parsley and paprika for garnish
  • Salt and pepper to taste                                                  -  Salt and pepper to taste


Make the shrimp: Melt the butter in a saute pan.  Add onion and saute.  Add garlic and shimp, and saute until cooked through.  Set aside and allow to cool.


Make the dip:  Place all ingredients in a food processor (shrimp mixture included) and pulse together until well blended but still chunky.  Transfer to serving bowl and sprinkle with parsley and paprika.  Serve with crackers.





               Yield:   11 ounces                                                     Heat Factor:   Medium to Very Hot

               Prep Time:   5 minutes                                             Cook time:   20 minutes



  • 3  tablespoons melted, unsalted butter
  • 2  tablespoons DEFCON Smokey Dust
  • 1  cup pecans (or other preferred nut)
  • 11 ounces dry roasted almonds
  • 1  tablespoion orange habanero powder (for you hot heads)


Preheat oven to 325 degrees

  • Mix the melted butter, smokey dust, (and habanero powder if preferred) together.  Spread nuts on an ungreased sheet pan.  Pour the butter mixture over nuts, spreading evenly to coat all nuts.  Place pan in oven and bake for 20 minutes.



Defcon Sauces, LLC  -  PO Box 497  -  New Providence, NJ  07974  -  (908) 665-2141