Directions
- 1Remove the stem and cut the peppers into 1 inch segments.
- 2Add the chopped peppers, garlic, and white vinegar to a blender.
- 3Blend on low speed until combined, then blend on high speed for at least 1 minute until smooth.
- 4Pour the mixture into a non-reactive container, cover loosely with plastic wrap, and allow to sit at room temperature for three days to ferment.
- 5Strain the sauce through a mesh strainer to remove any large pieces.
- 6Cook the sauce over low heat for 10-15 minutes to thicken and mellow the flavor.
- 7Season the sauce with salt, sugar, and MSG.
- 8Rinse and thoroughly pat dry the chicken wings.
- 9Place the wings in vegetable oil heated to 225°F and cook for 20 minutes.
- 10Remove the wings from the oil and place them on a cooling rack to rest for at least an hour, or overnight in the refrigerator.
- 11In a bowl, mix together the mayonnaise, sour cream, garlic powder, white wine vinegar, kosher salt, freshly ground black pepper, white sugar, and lemon juice.
- 12Add crumbled blue cheese to the mixture and mix well.
- 13Heat the oil to 400°F and fry the rested chicken wings for 10 minutes, separating any wings that stick together.
- 14Toss the wings in the sauce immediately after frying.
- 15Add the wings to a saucepan with a good amount of sauce, heat until bubbly, then flambé with bourbon.
Ingredients
- 1 pound Fresno peppers
- 1 pound habanero peppers
- 4 cloves garlic
- 1 cup white vinegar
- 1 salt
- 1 pinch sugar
- 1 MSG
- 1 pound chicken wings
- 225 °F vegetable oil
- 1 cup mayonnaise
- 0.75 cup sour cream
- 1 sprinkle garlic powder
- 1 tablespoon white wine vinegar
- 1 sprinkle kosher salt
- 1 twist black pepper
- 0.5 teaspoon white sugar
- 1 squeeze lemon juice
- 4 ounces blue cheese
- 1 bourbon
Equipment
knifecutting boardblendermason jarplastic wrapmesh strainersaucepanstovecooling rackbaking sheetbowlspoonsaucepantongsdutch oventorch
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