THE CHEF FROM HELL

"The Shuffle-Off-to-Buffalo Chicken Wings?!  What the...?!"  Ah yes, whenever I get the craving to make something really HOT, I pull out my old restaurant recipe book.  Hmmm, let's see.... oh!  How's about this ol' variation on Buffalo Chicken Wings... yes indeed, this dish is so spicy that it will positively make your lips swell up.  Hoo Hah!

1. The First Day: Prepping Your Chicken Wings

Ingredients:

30 Chicken Wings

2 large Bay Leaves

3 TBS Ground Habanero Pepper

1 TBS Kosher Salt

1 pinch Ground Cinnamon

Cooking Procedure:

Put all of the ingredients in a large pot 

Cover the chicken wings with enough water so that it is 2 inches above the wings

Bring this to a boil over high heat

Let this boil for 4 minutes

Then, turn off the heat & let the wings soak for 5 minutes more

Strain the wings through a colander & let them cool down

Once the wings are cool enough to handle:  Take a cleaver & (while thinking of someone you not particularly fond of) hack the wing tips off at the point

Place the wings in a container

Seal this tightly & place in your fridge overnight

2. The Same Day: Make Some Blue Moon Cheese Dressing

Ingredients:

1/2 cup Sour Cream

8 oz Cream Cheese (softened)

4 oz Crumbled Bleu Cheese

1 TBS Scallions, beards removed & chopped fine

1 TBS Malt Vinegar

1 TBS Tabasco Sauce

1 tsp Kosher Salt

`/1 tsp Butcher Cracked Black Pepper

1/4 tsp White Sugar

1/2 tsp Old Bay Seasoning

2 tsp fresh Lemon Juice

Cooking Procedure:

Place all ingredients in a food processor

Process for 1 minute or until dressing is smooth & creamy

Place in a container

Seal tightly & place dressing in the fridge overnight

3.  The Next Day: Doing the Wing Thing!

Ingredients:

Oil for deep frying

5 TBS unsalted Butter (softened)

1 cup Frank's Red Hot Sauce

Cooking Procedure:

Remove the chicken wings & the dressing from the fridge

Let them come to room temperature before beginning to fry off the wings

Heat the oil in a deep fat fryer to 350 degrees

Working in batches, fry the wings for 5 to 7 minutes per batch

The wings should be golden brown & crispy

When removing each batch of wings from the fryer, place them on paper towels to drain off the excess grease & then place the finished wings in a mixing bowl

Once all the wings are fried off & placed in the mixing bowl:  add the softened butter & hot sauce

Toss well, making sure that all of the wings are coated with the hot sauce & melted butter

To Serve:

Place the wings on platters with some of the blue moon dressing on the side

If you want to go the traditional route, place some celery stalks on the platters as well

Another fine recipe from...

THE COOKBOOK FROM HELL