Turkey Meatloaf with Wing Sauce:
Heat up the stove to 350 degrees Fahrenheit. While the oven's warming, slice one onion, a mid-sized carrot, then 1 stalk of celery into a finely diced blend. Add in the minced vegetables to a lb of ground turkey along with 1 egg, a tbsp. of Worcestershire sauce, together with a tbs of wing sauce. Blend in pepper fresh or died thyme and salt to taste, then include about a third of a cup of bread crumbs; you want the blend to hold its shape, but not turned into too dry to stay together.
Form a combination perfectly into a loaf and coat using a mixture of 1/2 a cup of brown gravy together with a tablespoon of wing sauce or use the same amount of tomato sauce and also that magic tablespoon of wing sauce. Bake at 350 degrees for 90 minutes.
Steamed Clams or Muslims with Wing Sauce:
Steam fresh mussels or clams until finally they open. As the shellfish are steaming, melt butter (how much will depend on how many clams are served) and combine the wing sauce to the melted butter. Add more wing sauce to get a powerful "wingy" flavor, or substantially less for a subtle hint of it.