Inferno Wings

5 mins
Serves 1
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Directions

  1. 1Remove the stem and cut the peppers into 1 inch segments.
  2. 2Remove the stem and cut the peppers into 1 inch segments.
  3. 3Remove the stem and cut the peppers into 1 inch segments.
  4. 4Add the chopped peppers, garlic, and white vinegar to a blender.
  5. 5Add the chopped peppers, garlic, and white vinegar to a blender.
  6. 6Add the chopped peppers, garlic, and white vinegar to a blender.
  7. 7Blend on low speed until combined, then blend on high speed for at least 1 minute until smooth.
  8. 8Blend on low speed until combined, then blend on high speed for at least 1 minute until smooth.
  9. 9Blend on low speed until combined, then blend on high speed for at least 1 minute until smooth.
  10. 10Pour the mixture into a non-reactive container, cover loosely with plastic wrap, and allow to sit at room temperature for three days to ferment.
  11. 11Pour the mixture into a non-reactive container, cover loosely with plastic wrap, and allow to sit at room temperature for three days to ferment.
  12. 12Pour the mixture into a non-reactive container, cover loosely with plastic wrap, and allow to sit at room temperature for three days to ferment.
  13. 13Strain the sauce through a mesh strainer to remove any large pieces.
  14. 14Strain the sauce through a mesh strainer to remove any large pieces.
  15. 15Strain the sauce through a mesh strainer to remove any large pieces.
  16. 16Cook the sauce over low heat for 10-15 minutes to thicken and mellow the flavor.
  17. 17Cook the sauce over low heat for 10-15 minutes to thicken and mellow the flavor.
  18. 18Cook the sauce over low heat for 10-15 minutes to thicken and mellow the flavor.
  19. 19Season the sauce with salt, sugar, and MSG.
  20. 20Season the sauce with salt, sugar, and MSG.
  21. 21Season the sauce with salt, sugar, and MSG.
  22. 22Rinse and thoroughly pat dry the chicken wings.
  23. 23Rinse and thoroughly pat dry the chicken wings.
  24. 24Rinse and thoroughly pat dry the chicken wings.
  25. 25Place the wings in vegetable oil heated to 225°F and cook for 20 minutes.
  26. 26Place the wings in vegetable oil heated to 225°F and cook for 20 minutes.
  27. 27Place the wings in vegetable oil heated to 225°F and cook for 20 minutes.
  28. 28Remove the wings from the oil and place them on a cooling rack to rest for at least an hour, or overnight in the refrigerator.
  29. 29Remove the wings from the oil and place them on a cooling rack to rest for at least an hour, or overnight in the refrigerator.
  30. 30Remove the wings from the oil and place them on a cooling rack to rest for at least an hour, or overnight in the refrigerator.
  31. 31In a bowl, mix together the mayonnaise, sour cream, garlic powder, white wine vinegar, kosher salt, freshly ground black pepper, white sugar, and lemon juice.
  32. 32In a bowl, mix together the mayonnaise, sour cream, garlic powder, white wine vinegar, kosher salt, freshly ground black pepper, white sugar, and lemon juice.
  33. 33In a bowl, mix together the mayonnaise, sour cream, garlic powder, white wine vinegar, kosher salt, freshly ground black pepper, white sugar, and lemon juice.
  34. 34Add crumbled blue cheese to the mixture and mix well.
  35. 35Add crumbled blue cheese to the mixture and mix well.
  36. 36Add crumbled blue cheese to the mixture and mix well.
  37. 37Heat the oil to 400°F and fry the rested chicken wings for 10 minutes, separating any wings that stick together.
  38. 38Heat the oil to 400°F and fry the rested chicken wings for 10 minutes, separating any wings that stick together.
  39. 39Heat the oil to 400°F and fry the rested chicken wings for 10 minutes, separating any wings that stick together.
  40. 40Toss the wings in the sauce immediately after frying.
  41. 41Toss the wings in the sauce immediately after frying.
  42. 42Toss the wings in the sauce immediately after frying.
  43. 43Add the wings to a saucepan with a good amount of sauce, heat until bubbly, then flambé with bourbon.
  44. 44Add the wings to a saucepan with a good amount of sauce, heat until bubbly, then flambé with bourbon.
  45. 45Add 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 Fresno peppers
  • 1 pound Fresno peppers
  • 1 pound habanero peppers
  • 1 pound habanero peppers
  • 1 pound habanero peppers
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 MSG
  • 1 MSG
  • 1 MSG
  • 1 pound chicken wings
  • 1 pound chicken wings
  • 1 pound chicken wings
  • 225 °F vegetable oil
  • 225 °F vegetable oil
  • 225 °F vegetable oil
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 0.75 cup sour cream
  • 0.75 cup sour cream
  • 0.75 cup sour cream
  • 1 sprinkle garlic powder
  • 1 sprinkle garlic powder
  • 1 sprinkle garlic powder
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white wine vinegar
  • 1 sprinkle kosher salt
  • 1 sprinkle kosher salt
  • 1 sprinkle kosher salt
  • 1 twist black pepper
  • 1 twist black pepper
  • 1 twist black pepper
  • 0.5 teaspoon white sugar
  • 0.5 teaspoon white sugar
  • 0.5 teaspoon white sugar
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 4 ounces blue cheese
  • 4 ounces blue cheese
  • 4 ounces blue cheese
  • 1 bourbon
  • 1 bourbon
  • 1 bourbon

Equipment

knifecutting boardblendermason jarplastic wrapmesh strainersaucepanstovecooling rackbaking sheetbowlspoonsaucepantongsdutch oventorch