Although delicious, these hot wings have a really bad attitude!
If you’re a fan of hot wings, you’re going to love these. We make use of the habenero, the serrano and the cayenne pepper to pack the punch and a bit of hot sauce to get them to play nice together. We also add a dash of honey to calm down their mean-spirited disposition.
The problem with most hot wings is they rely on just but one type of hot pepper. If you’ve noticed, each type of hot pepper has its own method of attack. Some hit the tip of the tongue, while others concentrate on the back. Others don’t really come to life until they hit your belly. Using only one type of heat source in a hot wing makes it unbalanced, in my opinion. While these angry hot wings may be unbalanced in their attitude, they’re not unbalanced in the heat distribution department. Angry never felt so good!
If you love hot wings give these angry wings a try. Of course, you can make them more or less angry by adjusting the amount of hot peppers. As they say, “No pain…no gain”.
- 24 chicken wings, cut into sections with tips discarded
- 6 habenero peppers, chopped
- 4 serrano peppers, chopped
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup Louisiana-style hot sauce (Tabasco)
- 1 tablespoon butter
- 2 teaspoons garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- Place chopped hot peppers in a food processor and puree. Move peppers to a mixing bowl.
- In a small sauce pan, melt butter and add the remaining sauce ingredients. Whisk until well blended.
- Pour into the mixing bowl with the hot peppers and stir until well mixed.
- Place your oven rack in the middle of the oven and preheat to 375°F (190°C). Arrange the chicken wings on a well oiled baking sheet. The wings should all be aligned in tidy rows without touching one another. Once the oven is up to temperature, place the pan of wings in the center of the rack and set a timer for 15 minutes.
- After 15 minutes, pull the pan and flip the chicken wings being sure to keep them lined up as before. Put back in the oven and set the timer for another 20 minutes.
- After 20 minutes, remove the chicken wings and put in a large bowl. Pour your sauce over the wings and stir so they are completely coated. Place back on the pan and put back in the oven. Turn down the heat to 350°F (177°C). Set your timer for 10 minutes.
- When the timer goes off, you’re almost finished. Take a look at your chicken wings and be sure your sauce is not burning. You may want to brush on more, flip them and brush the other side. Either way, set the timer for another 5 minutes. After that 5 minutes, give a chicken wing the taste test. If not done, keep cooking at 5 minute intervals.
- Once the chicken wings are done, place on a plate and pour the remaining sauce on them. Serve with celery and dressing if desired and enjoy. Keep fire extinguisher handy, should your face ignite.