Best James Worlds Hottest Wings Recipes

James' World's Hottest Wings image

Provided by animalia

Categories Chicken

Time P5DT20m

Yield 1 serving(s)

Number Of Ingredients 12

2 lbs chicken wings, cut up buffalo style
6 whole serrano chili peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups white wine
1 (2 ounce) bottle Tabasco sauce
0.5 (10 ounce) bottle Worcestershire sauce
10 tablespoons cayenne pepper
10 tablespoons durkee brand hot sauce
1 tablespoon salt
3 tablespoons pepper
1/2 cup vinegar

Steps:

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.

The Best Hot Wings Ever image

Provided by L. Duch

Categories Chicken

Time 45m

Yield 36 wings, 4-6 serving(s)

Number Of Ingredients 6

Steps:

**To make the sauce:.
Melt butter. Add hot sauces, soy sauce and peppers. It doesn't matter if the chipotles are dried or in adobo sauce. Either way is good.
Set aside in a pan.
**To prepare wings:.
*Divide wings, discarding the tips.
*Deep fry in batches, until browned.
*Drain each batch on paper towels.
*After each batch is drained, toss into hot sauce mixture.
Note: Once all the wings are in the sauce, toss, cover and simmer for a few minutes. This step isn't absolutely necessary, but lets the wings absorb more of the sauce.

Nutrition Facts : Calories 1366.4, Fat 105, SaturatedFat 37.5, Cholesterol 454.3, Sodium 3779.8, Carbohydrate 4.5, Fiber 0.7, Sugar 2.6, Protein 96.6

Pat's Famous Hot Wings image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/3 cup sour cream
1/4 teaspoon sugar
2 teaspoons apple cider vinegar
Salt and freshly cracked black pepper
2 teaspoons Neely's Dry Rub
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
Peanut oil, for frying
3 pounds chicken wings, cut at joint, washed and dried
1 to 2 tablespoons lemon-pepper seasoning
4 tablespoons salted butter
1 clove minced garlic
1/2 cup hot sauce (recommend: Texas Pete's)
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
Carrot and Celery Sticks, for serving

Steps:

For the dipping sauce:
In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
For the seasoning:
Mix the dry rub, salt, and cayenne together in a small bowl.
Preheat deep-fryer with peanut oil to 350 degrees F.
For the wings:
Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.