Recipe courtesy of Keith "Button" Hicks

Wangs 'n' Heat

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  • Level: Intermediate
  • Total: 8 hr 35 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.