Pepper-Spray Hot Wings Are Deliciously Incapacitating
While I don’t condone the use of weaponry in everyday cooking (or, you know, life), I strongly endorse dousing just about anything in spicy hot sauce. So, I made my own version of edible pepper spray -- the kind that doesn't cause temporary blindness or facial blisters, but might make you cry harder than the time you watched Legends of the Fall and the grizzly killed old man Brad Pitt and you realized how poetic life is. Eat at your own risk.
Pepper-Spray Hot Wings Recipe
Total Time: 1 hour, 10 minutes
Yield: 12 wings (24 pieces)
- 1 quart canola oil for frying
- 12 chicken wings, cut into 2 pieces
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons cayenne pepper, divided
- 2 teaspoons crushed red pepper flakes
- 1 ½ sticks unsalted butter
- 1 (12-ounce) bottle cayenne hot pepper sauce
- 1 ½ cups Dr Pepper
- 1/3 cup Sriracha chili sauce
- 3 tablespoons horseradish
- 1 ½ teaspoons Worcestershire
- 1 ½ teaspoons Tabasco
- 6-8 habanero peppers, sliced including seeds
- Preheat the oven to 350℉. Heat 3 inches of oil in a heavy-bottomed pot to 375℉.
- In a large, resealable plastic bag, combine flour, salt, black pepper, white pepper, garlic powder, onion powder, 2 teaspoons cayenne, and red pepper flakes. Add wings and shake to coat.
- Carefully place half the wings into the hot oil and fry until golden brown and fully cooked, about 15 minutes. Remove and drain on paper towels. Repeat with remaining wings.
- Melt butter in a medium saucepan over medium-low heat. When it starts foaming, whisk in hot sauce, Dr Pepper, Sriracha, horseradish, remaining 1 teaspoon cayenne, Worcestershire, Tabasco, and habaneros. Bring to a simmer; cook, stirring occasionally, for 10 minutes or until peppers are soft.
- Place wings in a large bowl, pour the hot sauce over them; toss to coat. Using tongs, place wings in a single layer on a greased baking sheet. Bake for 15 minutes.
- Strain remaining hot sauce through a fine-mesh sieve and pour liquid into a non-aerosol spray bottle.
- Spray bottled hot sauce on wings before serving, while eating, and then directly into your mouth afterward.