Spooniful Dishes: Ghost Pepper Glazed Wings

Ghost-Peppers photo by Maggie Louie

spoon-xl

INGREDIENTS

 

Vegetable or peanut oil, for frying
4 pounds chicken wings
1 cup (2 sticks) unsalted butter
2/3 cup tomato sauce
2 whole Ghost Peppers
1 green bell pepper (optional)
1 red bell pepper (optional)
1 yellow bell pepper (optional)
½ cup orange blossom honey
2 teaspoons kosher salt
Juice of 1 lime
Chopped fresh cilantro, for garnish
2 tablespoons white sesame seeds, for garnish

Want to make something insanely hot for tonight’s game? Try our recipe for Ghost Wings. Just as the name implies these wings are so hot you just might die! No, not really but the ghost peppers are one of the hottest peppers on the planet! The Bhut Jolokia (Ghost Pepper)  ranks 1,041,427 SHU on the Scoville Scale,  making it number 6 of the 10 hottest peppers know. The Ghost Pepper is known for it’s sneaky cumulative heat. It take roughly 5 minutes to feel the heat of the pepper. It’s delicious flavor and slow heat make it a perfect pepper for wing. Just make sure to wash your hands!

Not that daring? You can always substitute Ghost Peppers for something a bit more tame like the Trinidad Scorpion CARDI  which measures at 990,000 SHU.

DIRECTIONS

Rinse all three bell pepper (just the bells not the Ghost). Slice into long strips and saute in large saute pan with 2 tablespoons peanut oil. Once peppers are tender, turn heat off and set aside.

Preheat the oven to 200 degrees. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.)

While oil heats to 350 degrees, wash and dry your wings. Once wings are dry salt on each side and lower individually into oil using metal tongs.

Fry the wings in batches for 10-12 minutes, until crispy and golden brown. Be careful not to crowd the pan, which will cause your wings to steam in the oil instead of fry…no body likes soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until all the wings have been fried.

Turn you bell peppers back on medium heat. While the wings are frying, melt the butter into the bell peppers. Add the two Ghost Peppers, tomato sauce, honey, salt, and lime juice, stirring with wooden spoon to combine. Keep warm over low heat.

Put the cooked wings in a large mixing bowl and toss with the pepper mixture. Plate the coated wings on a large platter, garnish with bell the cooked bell peppers, cilantro and sesame seeds.

Perfect with IPA or a good Red Ale

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