I called them North Meets South because of the UBK - Defcon combo. My other option was Polyp Blaster, but it didn’t have the same ring to it. The pics aren’t the best - I need a new camera.

Ingredients:
20 drumettes
Dave’s Insanity Dry Spice
UBK’s Reserve Sauce
Defcon 1 Wing Sauce

Directions:
Preheat oven to 400 F.

Platter 20 wings. Liberally rub the Dave’s Insanity into the wings ( I used 3/4 of the container shown ), and then drizzle and rub in UBK Reserve. Again, I used most of the bottle . You can be smart and use rubber gloves, or be an idiot like myself and just dive in. I’ve been burnt worse cutting peppers, but my hands are still tingling 3 hours later.

Middle rack for 20 minutes, and then flip for 10 - 15. When done, remove, bowl, and sauce with Defcon 1. I used the whole bottle. Give a good toss and dig in.

I found this batch to be pretty hot.

Hot Canuck

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!

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

-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