Ghost Pepper WingS
4-6
35
minutesWhile we realize the thought of Ghost Chile may frighten some, but if you’re here for the heat, Louisiana Pepper Exchange is ready to party. Bring the heat to your next batch of wings with Ghost Pepper Puree. What’s a pepper puree? It’s not a salsa or a hot sauce. These pepper mash concentrates are ingredients to stock in your pantry. Grab them for your next pot of chili, tortilla soup or to create signature sauces – like this Wing Sauce. We know that some like it hot. If you’re one of them, this one’s for you!
Ingredients
For the Sauce:
2 sticks salted butter
1 Tbl Louisiana Pepper Exchange Ghost Pepper Puree
1/4 cup vinegar
1/4 tsp garlic powder
1 tsp Worcestshire sauce
1 Tbl Cane Syrup
For the Wings:
3 lbs wings
Salt & pepper
Caramelized Onion Avocado Oil
Instructions
- Preheat oven or grill to 400°F.
- Season the wings with salt and pepper. Drizzle with Caramelized Onion Avocado Oil and rub to coat all sides.
- Roast or grill the wings until fully cooked – turn often and watch for flare ups on the grill. Cook for 15-20 minutes or until the meat is opaque white and the juices run clear when pierced.
- While the wings are cooking, combine the butter, Ghost Pepper Puree, vinegar, garlic, Worcestershire and cane syrup. Heat slowly on medium heat until the butter is melted.
- While still hot, move the cooked wings to a large bowl. Drizzle the sauce over the wings and serve immediately.
