Wangs 'n' Heat

Name: Wangs 'n' Heat
Ingredients: 16 jumbo wangs (chicken wings); 1/4 cup hot sauce of your choice; 1/4 cup peanut oil, plus more for frying; 6 dried ghost chile peppers, boiled and then pureed; 3 fresh habaneros, pureed; 3 cloves garlic, pureed; Sriracha sauce; Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon); 8 ounces Roquefort cheese; 4 cups mayonnaise; 4 dried chipotle peppers, reconstituted and pureed; 4 fresh ghost chile peppers, pureed; Salt and freshly ground black pepper

13 ingredients

10 steps

Ingredients

16 jumbo wangs (chicken wings)
1/4 cup hot sauce of your choice
1/4 cup peanut oil, plus more for frying
6 dried ghost chile peppers, boiled and then pureed
3 fresh habaneros, pureed
3 cloves garlic, pureed
Sriracha sauce
Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon)
8 ounces Roquefort cheese
4 cups mayonnaise
4 dried chipotle peppers, reconstituted and pureed
4 fresh ghost chile peppers, pureed
Salt and freshly ground black pepper

Directions

1

For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic.
2

Pour enough peanut oil in a large frying pan to float the wings in.
3

Heat to 350 degrees F. Deep fry the wings for 15 minutes.
4

Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce.
5

Toss the wings in the sauce.
6

For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers.
7

Season with salt and pepper.
8

Serve with the wings.
9

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
10

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.