Heat Index 9 out of 10
Allow 2 hours preparation time.
Don’t be freaked by the long ingredient list. “The sauce is only a once a year proposition,” Quintana says. “But bragging rights go on for the whole year!”
FYI: Quintana advises you may want to use gloves to prepare this seriously spicy sauce to avoid contact with sensitive areas. And PS: your diners may thank you if you give them a bit of lip balm before biting into these.
- 2 1⁄2 pounds chicken wings, cut at the joint and rinsed in cold water
- 1 tbsp salt
- 3 tbsp butter
- 1 clove garlic
- 2 tbsp cayenne pepper
- 1 tbsp whole pequin chiles (Quintana says you can cut this in half to bring down the intensity)
- 12 oz V8 Spicy Hot Vegetable Juice
- 1⁄4 cup chopped pickled red jalapeno and carrots (La Casteno brand)
- 1 tbsp Sriracha Hot Chili Sauce
- 1⁄2 tsp salt
- 3⁄4 tsp smoked salt
- 1⁄4 cup ketchup
- 1 tbsp tomato paste
- 3 tbsp Tabasco Pepper Sauce
- 1⁄4 cup Tabasco Habanero Sauce
- 1⁄4 cup white vinegar
- 1⁄8 tsp pepper
- 1⁄4 tsp celery seeds
Place the wings in a large bowl and add 1 tbsp salt; toss to coat. Let the wings brine for 2 hours in the refrigerator.
Remove wings and dry with paper towels.
In a medium saucepan, heat the butter and garlic, letting the butter brown on low temperature.
Add the cayenne and pequin chiles and let cook for 30 seconds.
Add the juice, pickled jalapeno and carrots, Sriracha, 1⁄2 tsp salt, smoked salt, ketchup, tomato paste, Pepper Sauce, Habanero Sauce, vinegar, pepper, and celery seeds; bring to a boil.
Remove from heat, puree in a blender, and strain. Set aside.
Preheat deep fryer to 260 degrees with the recommended amount of oil for your machine. Cook the wings slowly for 12 minutes. Move wings to a plate and heat the oil to 375 degrees. Place wings back in oil and crisp the skins for 4 minutes.
**Alternatively, you can skip the frying and bake the wings at 350 degrees for 35 minutes. The wings should reach an internal temperature of 165 degrees.
Move wings to a bowl and toss with as much sauce as you desire—or you can serve the sauce on the side so your guests can add as much heat as they want.
Serve with Blue Cheese dressing and these not-your-average crudite: sliced jicama, apples, and Belgian endive.
Heat Index 1 out of 10
Allow 2 hours preparation time.
Have some Italian parsley, chervil, tarragon or mint sprigs on hand to chew on after—and gargle with red wine. Quintana said the combo should help the garlic breath sitch.
- 2 1⁄2 pounds chicken drumettes, rinsed in cold water
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp pepper
- 2 tbsp minced fresh rosemary
- 6 cloves garlic, mashed with 1 tsp salt
- 8 heads of garlic
- 1⁄4 cup olive oil
- 1⁄2 cup white wine
- 3 lemons, cut in half
In a large mixing bowl, add the drumettes, salt, garlic powder, pepper, rosemary, and mashed garlic. Toss to coat and marinate in refrigerator for 2 hours.
Preheat oven to 325 degrees.
Cut the garlic heads in half and place in a large roasting pan with the marinated wings. Add the oil, wine, and lemons. Cook for 1 hour, stirring every 20 minutes.
Remove pan from oven and remove the garlic cloves from the bulbs.
Place the wings in a large nonstick frying pan and crisp the skin when you are ready to serve.
Add the garlic cloves and lemons to the pan with the wings. If you like, garnish with some raw thin sliced garlic and fresh lemon juice.