-Makes about 12 wings
INGREDIENTS
2 lbs drummettes
3 eggs
1 TBL milk
Some Cornstarch
Carrot sticks
Celery sticks
Danny Cash’s Renegade Ranch
Vegetable oil
Sesame Sauce
1/3 cup Soy sauce
1 cup honey
1 TBL cornstarch as thickener
2 TBL apple cider vinegar
1 TBL peeled & minced ginger root
1 TBL toasted sesame oil
2-3 cloves fresh crushed garlic
1 TSP Cayenne pepper
2 TBL (or more) of Danny Cash’s Naga Sabi Bomb Hot Sauce

To prepare:
1. Heat oil in pan or fryer.
2. Mix 3 eggs and milk together for egg wash.
3. Dip drummettes one at a time into egg wash, and then roll in cornstarch liberally. Place each directly into oil.
4. Deep fry for 10-20 minutes turning frequently or until golden brown and crispy.
5. Add cider vinegar and Soy sauce to a large bowl, then add in cornstarch and stir until it completely dissolves. Add the rest of the ingredients for the sauce, stir and taste. Adjust heat level accordingly.
6. Roll drummettes in sauce, sprinkle on toasted sesame seeds and serve with the DC Habanero Garlic ranch.

NOTE: If you are making this recipe ahead of time to heat up at a party later like I did, save some of the sauce after rolling the wings. Later, place the wings in a pan and pour more sauce over them and heat at 400F for 10 minutes or so. They get all caramelized from the honey and are even better!

We took these to some friends’ house who were having a shrimp boil and they were a huge hit. I added the tablespoons of Naga Sabi Bomb and they were great with respectable heat, but next time I’ll add more for a real burn. So make sure you test the sauce for flavor and heat before rolling the wings in it.

LEE@DC

This is a salute to Dr. Suess!. I first made a rub with Salt and Pepper and Green Chile Powder. I rubbed the wings and grilled them on a medium heat on the barbeque. I then cooked a couple of strips of bacon and reserved the fat. I added a 1/4 cup of melted butter to the reserved bacon fat. I then used one of my favorite hot sauses. I poured a half bottle of ‘El Yucateco into the butter and fat mixture. All that was left was to toss the wings in this mixture.

These wings were Hot!!!!. They were very tasty. How can you go wrong with bacon fat,butter and El Yucateco.

Ingredients:
1lb chicken wings
1/2 bottle of ‘El Yucateco
1/4 cup bacon fat
1/4 cup butter
salt pepper and green chile powder

Lars had a great article recently released in one of his local papers - It’s good to see a dedicated chilehead getting some good press!

By Helen Yanulus
Pocono Record Writer
January 28, 2008

Lars Chigi likes it hot, hot, hot.

The freezer of his home kitchen in Blue Mountain Lakes is packed with such fiery chili varieties as bhut jolokia, naga morich, fatalii, Cayenne Super II Hybrid and rocoto.
“I eat chili peppers in some form every day in at least two of my meals,” Chigi said. “It’s like a drug addiction. Once you get a hankering for flavor and heat, you want more. It’s a healthy addiction.”

Chigi has turned his passionate quest for the ultimate burn into a gourmet food business. Csigi Gourmet — which uses the Hungarian spelling of his surname — has been in business since 2005. His products, which include three varieties of hot sauces, pasta sauce, salsa, barbecue sauce and a balsamic vinaigrette, have won several awards.

And it all started when he was a youngster growing up in Hunterdon County, N.J., where he marveled at how his grandmother made the best pasta sauce. “Every time she made it, it tasted the same though she never measured it,” said Chigi, who watched her grind fresh tomatoes and add spices in a specific order as well as meat for flavor. “I try to emulate what she did in her kitchen in my own way.” Read the entire article here

1 ½ C turkey stock
4 Tbl peanut butter
2 Tbl Huy Fong Sriracha sauce
1 tbl soy sauce
1 Tbl fish sauce
1 Tbl honey
1 tbl chopped scallions
1 tsp minced ginger
1 tsp sesame oil
¼ C crushed cashews
¼ C crushed peanuts
1 Tbl diced scallions

Preheat oven to 400o . Arrange wings in a small casserole dish lined with nonstick foil. Mix all other ingredients (except nuts and scallions ) in a small sauce pan over medium heat, simmer for about 10 minutes. Pour mixture over wings. Cook wings uncovered for 1 hour.

Allow to cool, cover and refrigerate overnight. Place casserole back in oven turn oven on broil. When sauce is re-liqufied remove wings pour liquid into a large nonstick skillet. Return wings to casserole and place back in oven turn as necessary to crisp skin. Transfer wings to skillet as they crisp. When all wings are in skillet, place skillet on stove top on medium high heat. Turn wings to coat thoroughly. Sprinkle ¾ of nuts over wings turn to coat.

Transfer wings to a large serving bowl. Sprinkle the rest of the nuts over top and garnish with scallions. These wings are very rich, they stand alone, but would be great with a bowl of white rice.

Ingredients:
1. Wings
2. CaJohn’s 10 Wing Sauce
3. Defcon Wing Sauce (3, 2, or 1. Your choice)
4. 12 pack PBR

Preparation:
This one’s a doozy, so pay close attention. Recipe is for a single serving. Multiply as needed for anyone with the nuts to join in. Make sure they bring extra PBR.

Step 1: Hit the Drive-Thru at your local Zaxby’s (any wing joint will do, preferebly one that deep fries their wings with no batter.) and order 20 wings, plain, no sauce. This step is more difficult than it sounds. It required me to repeat my order twice at the speaker, and then very slow enunciation when I received the wings and they were sauced (DOH!). A puzzled look by the drive-thru personnel is normal even when this step is completed perfectly the first time. An alternative to this step would be to just deep fry your own wings and continue to step 2.

Step 2: Mix equal parts Defcon Wing sauce and CaJohn’s 10 Wing sauce in large container. One with properly fitting lid would be preferrable, although not required. (see step 4)

Step 3: Add wings from step one while they are still hot from the fryer. Cooking your own will be a bonus here if the closest wing joint is two counties over, but using an extra large propeller on your air boat will work if you choose the preferred take out option.

Step 4: Shake container to completely coat wings with sauce mixture. Once shaken, retrieve them from the floor, counter, behind the microwave, etc. and apply lid to bowl to allow sauce to warm with the wings. Now you see why I said the lid was preferable in step 2. The wings can be eaten once shaken, but allowing the sauce to warm really brings out the flavor. After sitting for about 1 minute, proceed to step 5.

Step 5: Serve ‘em up, and eat ‘em up. But watch out, they’ve got quite a bite! Enjoy!

PS: If you have to ask what to do with the PBR, repeat step 1, but order with sauce instead of plain. Then just skip to step 5.

From Yahoo News:

As vulnerable as naked mole rats seem, researchers now find the hairless, bucktoothed rodents are invulnerable to the pain of acid and the sting of chili peppers.

A better understanding of pain resistance in these sausage-like creatures could lead to new drugs for people with chronic pain, scientists added.

Read the entire story here

Congrats to Rob Derosier from Salem, Mass., the latest winner of the Defcon Deathmatch Torch and a friend of Chilehead Ed’s.

It was a lot of fun (what else is new?)

Hudd drove in from Indiana. I felt really bad when he came in second again. I dare say he’s gonna be at the Jungle Jim’s Deathmatch with a vengeance! The guy who beat him from Massachusettes was a machine. He happened to be in the area on business, and ChiliHeadEd told him about the event. I would LOVE to do one in Albuquerque, but I don’t even know where to begin asking.

~ Defcon Creator

Thanks to everyone that has sent in entries for the 2nd Annual HSB Wing Off - just a friendly reminder that the entries are due tomorrow. Don’t miss out on your chance for some great wing prizes!

Charlottetown drum crafter Amiel LeBlanc brews up four sizzling hot sauces to torch the tongues of like-minded hot sauce aficionados.
MARY MACKAY
The Guardian

Some like it hot.

But hot sauce lovers like it hotter.

And Amiel LeBlanc of Cardigan has ignited his love of tongue-sizzling hot sauces into a business with four fiery delights made with the raging heat of the trademarked Red Savina habanero peppers.

“It’s the hottest habanero in the world,” this P.E.I. drum crafter says from his Funkfactory Drum Shop in Charlottetown where a Wall of Fire section is devoted to his sauces and other specialty brands.

To put the heat into perspective, on the Scoville heat units scale, a jalapeño pepper rates at 2,500 to 8,000, but a Red Savina habanero is a scorching 580,000. And the Red Savina extract that LeBlanc uses in his Give ’Er sauce is 1.5-million Scoville units.

LeBlanc brewed his first big batch of hot pepper sauce nearly eight years ago to send some to a Island friend out west.

He bottled up the rest for Christmas gifts.

Production really heated up when he presented some sauces along with his drums at craft shows a few years ago.

He now produces a series of four sauces: a garlic-flavoured Simply Savina, a mustard-based Yellow Devil, the extra-extra hot Give ’Er Sauce and a mango-peach sauce called Mango Madness. Read the entire story here

Ingredients: Scotch Bonnets, Black Pepper, Soy sauce, olive oil, spices, onions, vinegar, raspberries, honey, molasses, vanilla extract, sugar.

Winters here in Wisconsin (State motto: “It ain’t Here, Whatever It Is”) range from 85 degrees Fahrenheit to -273 degrees depending on the day (if it has an “r” in it, you’re Ok) and the hour (if it has a number in it, you’re screwed). So when Nick sent me JD’s From Hell Honey Jerk Sauce, I got really excited. I’ve been to Jamaica, and I’ve has as authentic as jerk foods can get. And the weather sucks, so anything that heats things up floats my frozen boat.

Jerk seasoning is to the Caribbean what hamburgers are to America-simple, easy ways to make comfort food, with everybody having their own recipe. The key ingredient to any jerk seasoning is the Scotch Bonnet chile. The Scotch Bonnet, one of my all time favorite chiles, is the first cousin of the mighty Habanero. The Scotch Bonnet, though lesser in heat than the Hab, has many of the same aromas (citrusy, floral), and flavors (strong lime with a mango-like finish). An over all great, great chile. So when I saw the list of ingredients, I could feel the cold outside just melt away.

I opened the jar right out of the box. Most jerk sauces I’ve used in the past have been thick, but this one was actually runny and thin. Looking at the ingredients list again, well yeah, soy sauce will do that. A very beautiful dark brown color with specks of spices and what I hoped was the Scotch bonnet. And the aroma is just indescribable- leaning on the soy sauce with undertones of molasses, honey, and vinegar with just hints of raspberry and vanilla. Just fantastic-wait a minute! Why didn’t I smell any Scotch B?

Suddenly, I felt it getting cold again outside.

So out came my trusty tasting spoon and into the jar. My heart was pounding from excitement as my tongue was getting ready for the Scotch B and!…Something was wrong here, really, really wrong here. What I had just tasted was, essentially, flavored soy sauce. Granted a really well flavored soy sauce, but one with absolutely no heat what so ever. Possibly the heat would come out with some cooking? I doubted it, but I marinated both chicken wings and pork steaks in it for eight hours any way. I baked the chicken wings for 40 minutes at 395, and I have to say: Even though there was no heat, this is the best chicken wing marinade I’ve ever used. All I had to do was roll the baked-off wings in my own hot sauce and I was set. The flavor more than made up for the lack of heat.

I grilled the pork, and set it over a salad of bitter greens. The flavor wasn’t as intense as the chicken (I did grill after all) but it was good. Again, the lack of heat impressed my two year old so much that she shoveled it down. Over all, not bad with the pork. So how does JD’s From Hell Honey Jerk Sauce rank? On to my Five Point Scale.

Appearance: 3-This is runny for a jerk sauce, but it did cover well the target foods I used it on, and clung to them. Deep, rich brown color.
Aroma: 4.5- Very rich, crisp, heavy on the soy, finishing on vanilla. I could shower in this.
Heat: 0- Scotch Bonnet is the first listed ingredient, yet there was no heat what so ever. Somebody please tell me I received a mislabeled bottle?
Flavor: 5- With chicken, you will not go wrong-this is a must have if you use it for a marinade. Soy base with hints of honey, sugar, vanilla, and onions. With pork, not too bad, either.
Overall: 3.25- This sauce obviously would have scored higher if it weren’t for the lack of heat. But again, this is the best marinade for chicken that I’ve ever used. I can easily recommend this for that use; just add your own heat (like an extract). So get some if you like to experiment, and JD, who ever you are, take another look at your recipe. Until next time, treat every meal like it was your last!

Land & Sea Enterprises, LLC.
Marlboro, NY 12542