I like it Hot, the hotter the better. However, I’ve outgrown the recipes that are overpowered by pepper sauces. I like heat as an accent to enhance the flavor of what I’m cooking. I’ve developed Dante’s Inferno Hot Pepper Blend with a mix of my favorite hot seasonings. We combine Ground Chipotle, Ground Cayanne, Crushed Red Pepper Flakes and Hickory Seasoning with our Signature Hot Pepper Blend which consists of Habanero’s, Carolina Reapers and Jalapeno’s. These peppers are grown from seed, dried and ground at our home facility. This recipe delivers both the heat AND the flavor worthy of a great wing.
Ingredients:
For Brine:
- 1lb Chicken Wings
- ¼ Cup White Wine Vinegar
- 2 tbsp Dante’s Inferno Hot Pepper Blend
- 1tbsp Black Pepper
- 1/3 Cup Kosher Salt
- 1/3 Cup White Sugar
- 5 Cups of Cold Water
For Sauce:
- 5tbsp butter
- 1tbsp Garlic Powder
- 1tbsp Dante’s Inferno Hot Pepper Blend
- 1tsp Black Pepper
- 1tsp Smoked Paprika
- Salt to taste
Directions:
1) The ingredients for the Brine can easily brine up to 3 ½lbs of Wings, but the key is to make sure the wings are fully submerged for 4 to 5 hours. Once the wings are brined, remove them and rinse under cold water.
2) Grill or Smoke Wings to your liking (Internal Temp of 165 degrees).
3) While the Wings are cooking, melt butter and place the melted butter and all other sauce ingredients into a mixing bowl. Blend until the spices have fully mixed with the butter .
4) When the wings are done cooking, toss them in the butter mixture thoroughly. Remove and plate. Sprinkle a pinch or two of Dante’s Inferno Hot Pepper Blend over the top.
5) Enjoy with Ranch or Blue Cheese Dressing and a cold Cerveza!
