James' World's Hottest Chicken Wings Recipe
2 pounds Chicken Wings cut up Buffalo -- style
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 cups White wine
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 tablespoons Cayenne pepper
10 tablespoons Durkee red-hot sauce
1 tablespoon Salt
3 tablespoons Pepper
1/2 cup Vinegar
1 Fire Extinguisher -- (Optional!)
attempt to eat with -- an ulcer.
In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers will
burn! Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days. After 5 days, carefully remove the wings and broil
them until cooked. Usually approx 15 mins (+/- 5 mins). Take the
marinade, put it on the stove, add 1/4 cup sugar and heat to a boil.
reduce until thick. Pour over wings and re-broil for about 5 more minutes,
serve with soda water for maximum heat effect but keep plenty of ice water
handy.
Janice Okun's Buffalo Wings
24 Chicken wings (4 lbs.)
Salt -- optional
1 dash Fresh gr. pepper -taste
4 cups Peanut oil
4 tablespoons Butter
4 tablespoons Louisiana Hot Sauce
1 tablespoon White vinegar
2 1/2 cups Blue cheese dressing-CC
Celery sticks
Cut off and discard the small tip of each wing.
Cut the main wing bone and second wing bone at the joint. Sprinkle the
wings with salt, if desired, and pepper to taste. Heat the oil in a
deep-fat fryer or large casserole. When it is quite hot, add half of the
wings and cook about 10 minutes, stirring occasionally, when the chicken
wings are golden brown and crisp, remove them and drain well. Add the
remaining wings and cook about 10 minutes or until golden brown and crisp.
Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and
vinegar. Put the chicken wings on a warm serving platter and pour the
butter mixture over them. Serve with blue cheese dressing and celery
sticks.
|