6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 cups White wine [500 ml]
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 tablespoons Cayenne pepper
10 tablespoons Durkee red-hot sauce
1 tablespoon Salt
3 tablespoons Pepper
1/2 cup Vinegar [125 ml]
1 Fire Extinguisher -- (Optional!)
attempt to eat with -- an ulcer.
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