I had done some research trying to see what options were out there for good chicken wing recipes. Too many recipes I came across just weren’t hot enough. Most sounded too basic and bland. They didn’t even come close to what I was looking for. But then one day I came across a good possibility, so I bookmarked it for a later date.
I’ve had this idea on the back burner for a while, just waiting for the right time to try. For whatever reason I finally decided now is the perfect time. Stop putting it off and just try it. I wasn’t scared of how hot it would turn out. The wings weren’t for me. Not that I’m not a fan of chicken. I love chicken, but I’m not a fan of hot wings drenched in some kind of sauce.
Josh on the otherhand seems to love wings. They seem to be his first choice of appetizer if we go out to a restaurant. I remember many times he would opt for the hotter version offered but then he wound up unimpressed by the heat. If a restaurant is going to call their wings hot in one form or another… volcano wings, feiry chicken from the underworld, or whatever other ridiculous phrase and name you can come up with, then the wings better be insanely hot. I honestly don’t remember a time he was ever truly impressed with the wings. Sure some had good flavor and heat isn’t always what it’s cracked up to be.
My personal goal was to make intensely hot wings that still offered a nice flavor. I had hoped for an entertaining show watching the wings be devoured. Unfortunately while there was a great deal of heat, you don’t get slapped in the face by the heat as you eat the wings. It’s when you lick your fingers or dip the wings in extra sauce that you get that kick. Even though the wings didn’t meat up to the full heat and kick factor as they were eaten, they did prove to be a big hit. Sometimes I have to overlook certain factors and look at the big picture. Okay so I didn’t get sweat your butt off hot sauce unless you dare to lick it straight but as I was happily informed, these were the best wings Josh has ever had – ever! They still offered a good heat and a nice flavor. But still be warned that if you don’t normally eat really hot food, these may not be for you. These should really only be eaten by those who enjoy food with a kick. If you choose to try these, do have bread and milk on hand just in case.
Cook Time: 45-55 minutes
(5 different hot peppers of your choice, I used: )
1 red habanero
1 yellow wax
1 green Italian long hot
1/2C vegetable oil
2lb chicken wings
1 bottle Red Hot original hot sauce (or 1 1/2C of your favorite variety)
1 tbsp garlic
salt and pepper
Preheat oven to 400. Spread chicken out in a deep baking dish. Bake for 30 minutes. Flip wings at the 15 minute mark. Meanwhile, chop and remove seeds from all peppers, add to a small bowl. Chop garlic, add to the peppers.
Melt butter in a medium saucepan or double boiler. When your butter is melted, add hot sauce, peppers and garlic. Stir to combine. Stir mixture occasionally. When the peppers have softened, remove from heat. Carefully pour pepper mixture into a blender. Blend until smooth. The sauce should be a nice bright orange color now if you used similar peppers as I did.
At the 30 minute mark for your chicken, flip wings and cover with hot sauce. There is enough sauce to coat nearly twice as much chicken depending on your pan. If you wish to add more than 2lbs of chicken, know that it will still work without altering the sauce recipe but you will need to rotate and check the chicken more especially once the sauce has been added to the dish. Bake for an additional 15-25 minutes or until the chicken is fully cooked. You want the temperature to get to at least 180.
Serve warm with a side of bread and milk.