Ingredients for Recipe
24 to 48 medium size chicken wings
½ jar of Sambal Olek with Garlic
2 bottles of Bullseye Mesquite BBQ Sauce
2 tablespoons of Tabasco Sauce
4 Jalapeno Peppers, chopped
2 Habanero Chili peppers, chopped
Oil for Deep Frying
Notes for Recipe
Warning this recipe is extremely hot and spicy! Despite the fact that most “hot and spicy” chicken wings that I have tried usually fail to live up to my expectations, these have to be the hottest one’s I have come up with. They are not just super hot, they also have a lot of flavour, which is something I think a lot of people do not take into consideration when making their own. Due to the peppers that you will be using for this recipe, I highly recommend that you wear disposable gloves when handling the chili’s, there’s nothing quite like the pain of getting chili’s in your eye! This recipe must be done a day ahead for proper marinating.
Instructions for Recipe
Begin by deep frying the chicken wings, they do not have to be cooked all the way through, just enough to turn them a whitesh colour. In a mixing bowl, pour in half the Sambal Olek, tabasco sauce, 2 jalapeno peppers, 2 habanero peppers and one bottle of BBQ sauce, mix together well, place the wings into the bowl, coating them well, cover and refrigerate over night. In another bowl mix together, the remaining ingredients, cover and allow it to meld together overnight as well. When you are ready to cook the wings, preheat the oven to 350, place all the wings and marinade onto a cookie sheet and pour remainder of the sauce over top. If you prefer, cook the wings with the marinade and heat the other bowl of sauce in the microwave and dip the wings into the sauce as you’re eating them. Either way is perfectly good and cook them for ½ hour to 45 minutes. Don’t forget to serve them with lots of warm garlic bread.