18 chicken wings
¼ C soy sauce
¼ C honey
½ C chicken stock (I used turkey stock we made from a deep fried bird)
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 Tbl minced shallots
1 Tbl Huy Fong Sriracha
1 Tbl fish sauce
4 pequin peppers broken in half
¼ C sesame seeds

Dipping sauce
2/3 C sour Cream
2 tsp wasabi

Preheat oven to 400o , Arrange chicken wings in a medium sized casserole dish. Combine all other ingredients except sesame seeds in a small bowl. Pour mixture over wings. Bake for 1 hour. While wings are cooking , mix the wasabi and sour cream, then place in fridge until wings are ready to serve. Remove wings. Pour liquid into a small sauce pan over medium heat and reduce to about ½ C. Return wings to casserole and broil for about 10 minutes to crisp up skin and add some color. Remove wings to a large skillet. Pour reduced liquid mixture over wings. Place skillet on stove top on medium heat turn wings to thoroughly coat. Sprinkle with sesame seeds. Serve with wasabi sour cream dip.

18 chicken wings
½ C flour
1 tsp onion powder
1 tsp garlic powder
1 tsp hickory smoked sea salt
1 tsp Naga Jolokia powder
Danny Cash Naga Sabi Bomb
Dipping sauce
2 large oysters in their liquor
1 Tbl minced shallot
1 Tbl scallion
1 tsp crushed garlic
1 baby peeled carrot minced
½ C sour cream

For the dipping sauce place the oysters and their liquor in a blender or food processor, liquefy. Add the rest of the ingredients and pulse to blend them thoroughly, chill in fridge for one hour.
Combine the dry ingredients and wings in a large Ziploc bag. Shake to coat wings evenly. Deep fry wings in batches of 6 at 385o for about 5 minutes or until they are golden brown and floating remove to a plate with several thicknesses of paper towels. Dust liberally with Naga Powder. Apply a generous amount of Danny Cash’s Naga Sabi to each wing . These should be served with a freshly shucked oyster on the half shell. Dust top of dipping sauce with Naga Powder for presentation.

18 chicken wings
½ C flour
1 tsp onion powder
1 tsp hickory smoked sea salt
1 tsp garlic powder
¼ C Blair’s Jersey Death sauce
¼ C butter (melted)
1 Tbl minced shallots
1 tsp minced garlic
!/4 C Cruzan Blackstrap Rum

Combine flour, onion powder, salt and garlic powder in a gallon size Ziploc bag, Add the chicken wings, shake to fully coat all wings. Fry wings in batches of 6 in deep fryer at 385o F for about 5 minutes wings should be golden brown and floating at the top of the fryer.
Remove wings to a plate lined with several thickness of paper towels. When all wings are cooked and drained place the wings in a large non stick skillet. In a large glass measuring cup combine Death sauce, butter, shallots and garlic. Pour sauce mixture over wings. Place skillet on the stove top on medium high. Make sure the ventilation is on high or these will choke you out! (I had to open the back door and my wife and two year old were still choking and had to go down stairs). Turn wings to thoroughly coat. Now add the rum. Use caution when cooking over gas as these can ignite at any time (flames can be over 12″ and facial hair may be in jeopardy). Simmer one minute then light it. The flambé’ is quite impressive (don’t know if the photos do it justice). Serve with celery sticks baby peeled carrots and blue cheese dressing. Have a beverage ready ’cause these are f’ing hot , I prefer a rum and whatever I can find to mix with it , milk would be a good choice!