Chef Time!

Chef Time!

Thursday, June 19, 2014

You Say That Your Hot Wings Are Hot? I Don't Think So.

Hot Wings, Buffalo Wings, whatever name they are given. The people that makes them claim that there's are the hottest. Yeah right as I bite into one, tears running down my cheeks, sweat pouring from places that I never knew had sweat glands. But my pride prevents me from admitting that they won, instead it sends me on a quest to make mine the hottest of them all.
So you think you make the hottest hot wings huh? Well then think again, for I'm about to unleash the burning of a lifetime. There are many techniques and secrets to making these little balls of fire.
I have developed a couple of recipes, that is almost guaranteed to give you the bragging rights amongst your friends and family. But I will not be held responsible for any damages to egos, tastebuds, or sweats from places where there weren't any sweat glands before. You are on your own.

Suicidal Wings

One part to three parts hot sauce and one part Tabasco.
Wash and remove tips from the wings, separate wings. Allow wings to dry on a rack overnight in the fridge to let blood and water drain out of the wings.
Deep fry the wings until thoroughly done and golden brown. Hold cooked wings in the oven if necessary, until all the wings are done.
Combine butter, hot sauce and Tabasco until thoroughly mixed. Toss wings in sauce to coat well. Serve with celery and ranch dressing.

Hot Wings From Hell

6 serano peppers
6 red chili peppers
10 jalapeño peppers
2 c. White wine
1 bottle Tabasco
10 tbsp. Cayenne pepper
10 tbsp. Durkee red-hot sauce
1 tbsp. Salt
1 tbsp. Pepper
1/2 c. Vinegar

In a blender, carefully puree the peppers, wine, vinegar and all spices. Put puree in a bowl and marinate the wings in the fridge for five days. After five days, remove the wings and broil them until thoroughly cooked, about 15 minutes.
Take the marinade and pour it into a saucepan, place on stove. Add 1/4 cup sugar and heat to a boil. Reduce heat and cook until thick. Pour over wings and re-broil for 5 minutes.
Serve with soda water for maximum heat effect, but keep plenty of ice water handy.

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