- 3 Cups Buffalo Style Hot Sauce
- 2 Cups Habanero Peppers
- 2 Cups Scotch Bonnet Peppers
- 1 1/4 oz Ghost Peppers
- 1/2 Cup Orange Juice
- 5 Pounds Fresh Jumbo Chicken Wings
NOTE: USE GLOVES WHEN TOUCHING THE PEPPERS
Remove stems from habaneros, scotch bonnets and ghost peppers.
Place habaneros and bonnets on the grill and blacken.
Place ghost peppers in a small sauce pot with orange juice and reduce until almost dry.
Place blackened peppers, pepper orange juice mixture and hot sauce in a blender and puree.
Fry wings until an internal temperature of 165 degrees is met.
Toss 4 oz of sauce in a clean bowl with fried wings until well coated.
Serve with your choice of Bleu Cheese or Ranch dipping sauce.