I have done nothing but make chicken wings and developing new recipes since I entered last years HSB Wing off. I have come up with a few unique combinations, such as the Curry Wings that I submitted at the Turkey Day Recipe Contest in November. When trying to think of something unique for this contest, I came up with this recipe.

I made the first batch, not even knowing if it would work out. It did, and I haven’t changed a thing since.
I made another batch the next morning to bring into my official taste testers at work and was told by all that these were amazing. One person even said, after only having one wing ‘This is the best chicken wing that I have ever had’.

I know that if you serve these wings at your Super bowl party, you will be the king or queen of the block. They have a real kick to them, but the sweetness encourages even the amateur chili head to keep coming back for more. The pain is worth it.

I really hope that everybody enjoys them!

Thanks again for this opportunity,

Jay Calvert
London, Ontario, Canada

Finished Product

Habanero Pomegranate Glaze (Makes enough for 4 LBs of Wings. Make this amount even if making only 2 lbs, would be great on ribs, pork tenderloin or chicken)

2 Cups 100% Pomegranate Juice (1 Personal Drink size of POM available at the grocery store in the produce section)
3 Crushed Garlic cloves
1 1/2 Cups Liquid Honey
1 Tsp Dried, crushed Habanero (I used White Habanero that I grew and dried out last summer)

Chicken Wing Seasoning (Divide portions by 2 if only making 2 lbs)
1 Tsp Onion Powder
2 TBSP Garlic Powder
2 TBSP Seasoned Salt
1 TBSP Cayenne Powder

4 Lbs of Chicken Wings

Preparation
1. Mix the seasoning blend in a small bowl

2. In a large Zip lock bag divide wings into 2 - 3 batches, and 1/2 to 1/3 of the season to the bag and shake until all wings have been covered, put in refrigerator while you reduce the glaze.

3. Mix ingredients for glaze and place on stove at low to medium, reduce for about an hour until there is about 1 1/2 cups and the mixture is a syrup consistency. Stir occasionally ensuring it doesn’t burn or boil over. If it leaves a nice glaze on the spoon after letting it drain for 30 seconds, you are done. Let cool to thicken more.

4. Place seasoned wings skin side up for crispy wings, on a baking sheet. (I use a wire grate sprayed down with PAM to prevent sticking on top of the baking sheet), repeat with the remaining wings

5. Preheat oven to 400 F

6. Bake wings for 40 minutes

7. When the wings are done let sit for a few minutes then place them in a Tupperware container and add some glaze, cover and shake it up to coat the wings.

Enjoy!

The Ingredients

White Habanero

Good Consistency

Shaken Wings

Cooked Wings

Adding the Glaze

Finished Product

6 chicken wings (drumette portion)
3 slices pastrami
3 slices swiss cheese
½ C sauerkraut
Ass Murdering Hot Sauce
Sliced black olives
12 toothpicks

Preheat oven to 325. De bone wing sections, reserve bones. Lay meat out on cutting board. Spread plastic wrap over meat (it prevents raw poultry splatters.) Pound meat with meat tenderizer to about 1/8” thick. Wash hands and arrange all other ingredients. Place a small piece of pastrami, swiss cheese, sauerkraut and Ass Murdering Hot Sauce on each meat portion. Roll up and fasten together with two toothpicks each. Place in a small casserole along with the bones ( I lined mine with nonstick foil this time!) drizzle with olive oil. Seal foil and cook for 1 hour. Remove from foil broil for about 10 minutes to brown. Add a piece of swiss for the top of each one and an olive or two. Return to broil just long enough to melt the cheese. Serve with a generous amount of Ass Murdering sauce on the side.

Directions:
Heat oil to 375 in fryer or deep skillet.
Crush cereal and Blair’s chips to crumbs in a plastic bag, and spices above.
Beat egg and milk together in a bowl.
Dredge wings milk/egg mixture
Shake pieces to coat in cereal/Blairs chip mixture Fry 5-6 minutes until golden brown.

Drain on paper towels.

Serve with YOUR favourite wing sauce. Id never take the liberty to tell a Chil-pal how to FEEL ALIVE!

The mighty Nick Lindauer of Hot Sauce Blog is hosting his 2nd annual Hot Wing competition. I didn’t make it in last year, but this year is different. I got my act together and put this little recipe up.

Hmmm, I wonder if red savnia chile pepper is hot-like?

When someone mentions hot wings, you’ve got a pretty good idea as to what they’re talking about. Juicy chicken wings with a bright red, spicy sauce all over the place. I love those suckers, you can just slurp the goodness right off the bones. Hooyah!

But I wasn’t in that mood, I wanted something deep fried, spicy, juicy and gave good crunch. A food that caused you to breath in the gathering flood of hotness. MmMmMmm, deep fried gathering flood.

First a marination of Salsa Encino (arbol chiles & vinegar) combined with a little red El Yucateco (habanero action), overnight in the fridge to a day or 3 is best. Let come to room temperature and get your deep oil action going.

My first attempt was with corn meal only, as soon as it crisped up, it fell off. So, I tried adding half that amount more of ap flour. Bingo! Fry till a golden brown and finish with a nice dusting of red savina chile pepper dust. Limes are optional, hey.

The marinade mellowed with the cooking, yet retained some sharp flavors from the vinegar & habanero peppers. The coating on the wings wasn’t too thick, just the right amount, nice & crunchy with the cornmeal action. Finishing with the chile pepper dust gave a nice sharp spike of heat that wasn’t really expected. One does have to be careful eating such things though, that pepper dust translates to the fingers and one decent pick of the nose makes your eyes and nose run for quite some time.

After all was said and done, I enjoyed myself and the food was just as I had envisioned it. Cheers and beers to you all!

xo, Biggles