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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers will
burn! Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days. After 5 days, carefully remove the wings and broil them
until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put
it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.
Pour over wings and re-broil for about 5 more minutes, serve with soda
water for maximum heat effect but keep plenty of ice water handy.
From: Sandee Eveland Date: 03-27-93 Reposted by Bud Cloyd
| Ingredients:
2 Pound(s) Chicken Wings cut up Buffalo style
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 Cup(s) White wine
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 Tablespoon(s) Cayenne pepper
10 Tablespoon(s) Durkee red-hot sauce
1 Tablespoon(s) Dozen chicken wings
3 Tablespoon(s) Pepper
1/2 Cup(s) Vinegar
1 Fire Extinguisher (Optional!) Don't attempt to eat with an ulcer. |
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