Wangs 'n' Heat

Total Time:
8 hr 35 min
Prep:
20 min
Inactive:
8 hr
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Wangs:
  • 16 jumbo wangs (chicken wings)
  • 1/4 cup hot sauce of your choice
  • 1/4 cup peanut oil, plus more for frying
  • 6 dried ghost chile peppers, boiled and then pureed
  • 3 fresh habaneros, pureed
  • 3 cloves garlic, pureed
  • Sriracha sauce
  • Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon)
  • Blue Cheese-Chipotle-Ghost Pepper Sauce:
  • 8 ounces Roquefort cheese
  • 4 cups mayonnaise
  • 4 dried chipotle peppers, reconstituted and pureed
  • 4 fresh ghost chile peppers, pureed
  • Salt and freshly ground black pepper
Directions
  • For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic.

  • Pour enough peanut oil in a large frying pan to float the wings in. Heat to 350 degrees F. Deep fry the wings for 15 minutes.

  • Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce. Toss the wings in the sauce.

  • For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers. Season with salt and pepper. Serve with the wings.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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