| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Spices | 1 | Servings | |
INGREDIENTS
| 2 | lb | Chicken Wings cut up Buffalo style |
| 6 | Whole sorano chili peppers | |
| 6 | Whole red chili peppers | |
| 10 | Whole jalapeno peppers | |
| 2 | c | White wine |
| 1 | Bottle Tabasco Sauce | |
| 1/2 | Bottle Worcestershire sauce | |
| 10 | tb | Cayenne pepper |
| 10 | tb | Durkee red-hot sauce |
| 1 | tb | Salt |
| 3 | tb | Pepper |
| 1/2 | c | Vinegar |
| 1 | Fire Extinguisher (Optional!) Don't attempt to eat with an ulcer. |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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