Inferno Wing Sauce
Presented by Diner 248
- 1 stick butter
- 6 habanero peppers, seeded, deveined and rough chopped*
- 3 jalapeño peppers, seeded, deveined and chopped*
- 2 cloves garlic
- 2 tsp. ground cayenne pepper
- 1/2 tsp. ground cumin
- 1 tsp. black pepper
- 1/4 bunch cilantro, chopped
- 16 oz. Frank’s RedHot® Original Cayenne Pepper Sauce
- Crisply cooked chicken wings
*Wear gloves when cutting or handling the peppers and seeds, and be careful not to touch your face. Also keep the gloves on while washing the knife and cutting board: Capsaicin, the active chemical in chile peppers, is a powerful irritant!
Melt butter in a large skillet over medium heat. Add peppers and garlic and sauté until soft. Remove from heat and cool for about 10 minutes before stirring cayenne, cumin, black pepper, cilantro, and Frank’s RedHot® sauce into pan. Transfer contents to a blender and puree until smooth. Leftover sauce may be refrigerated for later use.
To serve: Toss wings, hot from the oven or deep fryer, with sauce to coat generously. Calculate about 2 servings per pound. Use either whole wings or separate them into drumettes and flats, with tip portions trimmed.
(Instead of tossing them, bag the tips and stash in the freezer for your next batch of chicken stock.)
Yields about 1 1/2 pints
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As seen in the Winter/Spring 2018 Issue
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