Ghost Pepper Chicken Wings? Yes, really…and I am not even a fan of spicy foods. But trust me kids, this recipe is a keeper.
Have you heard of Bhut Jolokia? I hadn’t. Lots of sources call it the Naga Jolokia Pepper, some call it the Ghost Pepper. No matter what you opt to name it, it’s HOT. You may think… it’s just a pepper, right? Like Habenero, or Chili, or Jalapeno?
Not quite. Up until recently, the Bhut Jolokia was the absolute hottest pepper on the planet. Hottest. As in 400 times hotter than Tabasco Sauce. That’s pretty freaking hot. So hot, in fact, that in India, residents will smear the pepper on fence posts to ward off elephants, according to National Geographic. It takes a lot of heat to scare away an angry elephant. As if that weren’t amazing enough, it is also being used as a chemical agent in grenades and pepper sprays. You know, to ward off not only elephants, but terrorists, too.
I guess I’m just trying to say – it’s HOT. So why on Earth would you want to eat it? Because you can. And it’s wonderful. I don’t typically like spicy things – but if it’s done right – let’s do it. We combined this “Ghost Pepper” with a soothing dose of peach jelly and brown sugar to create a sassy chicken wing sauce that is hands down one of the most delicious wing recipes I’ve ever eaten. The spice isn’t felt on the tongue, but you get a taste of it as it slides down your throat. Not unpleasant in any way, just a kicking mild heat that perfectly compliments a well done chicken wing.
If you are daring enough to try this recipe (and you should, because today is National Hot & Spicy Day!) for one of your upcoming Football or Basketball watching parties (hello, Superbowl?) – Be sure to come back here and let me know what you think! It’s fantastic, and you’ll certainly impress your guests with your stories about it! Plus, if the stories are right, it is a great natural relief agent for stomach ailments. That, and it pretty much guarantees you a yard that will be free of ticked off elephants.
Ghost Pepper Chili Chicken Wings
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
Yield: 4 dozen chicken wings
3 Tbsps. Light Brown Sugar
6 Tbsp Butter
1/2 Cup Ketchup
1/2 teaspoon Bhut Jolokia Pepper Powder
Pinch of salt
1 Cup Peach Preserves
Salt to taste
1/4 Cup Bourbon
4 dozen fried or grilled chicken wings
Slowly boil all ingredients EXCEPT for Bourbon and chicken over medium to low heat until dissolved and well mixed, about 10 minutes, stirring constantly.
Add Bourbon and reduce heat to low. Allow to simmer around an hour or longer to thicken. If a thicker sauce is desired, add corn starch as needed, being sure to combine thoroughly.
Apply sauce to fried or grilled wings. Unused sauce can be kept refrigerated for 2 weeks.
Do not handle Bhut Jolokia with bare hands, allow it to get in your eyes or come in contact with your skin. It is VERY hot. Wear gloves when handling.
As you read this, I am still lounging around at The Greenbrier, more than likely on the internet, as I seem to have an addiction. However, I am going to do my best to escape it just a bit. If you see me overly tweeting – CALL ME OUT! Tell me to get to the Spa or pool…even the Casino. Something!
Have a great week everyone, and if you’re feeling kind, I’d LOVE a Stumble, Facebook Share, Tweet or Pin on this post! It’s great for the upcoming Game Days, don’t you think? Thanks so much!