King
Full Fledged Farker
Oh my GOD!…what the hell was I thinking!?!?!
Pardon my language, but this was my instant reaction to the infernal pieces of smoked chicken that melted my mouth. I used just about every hot element I could find in my pantry and fridge to come up with this blistering compound, however, I left out my bottle of annihilating extract of pure capsicum known as Colon Blow. I was trying to work my way up to that, but this experiment was an EPIC FAIL! The scorching rub and sauce submitted me half way through the 1 pound plate of wings. I did manage to finish the rest of the wings the next day, but not without getting the cold sweats and anxiety as I remembered the excruciating pain the day before.
The insanity inspiration of this idea came from a local restaurant that had a spicy hot wing challenge. I’m all about hot wings and spicy foods in general, but doing a challenge made me nervous. After some thought about the fiery contest…I bailed. Disgusted with myself for not manning up, I decided to prepare a homemade spicy hot wing challenge. As strange as this may sound, I also wanted to impart some flavor into the sauce. With no spicy rub on hand, I made up my own and a blistering sauce to compliment the blazing spices.
Ingredients
- 1lb Chicken wing pieces
Caliente Rub
- 1 tbsp Brown sugar
- 1 tbsp Smoky paprika
- ½ tbsp Kosher salt
- ½ tbsp Coarse black pepper
- ½ tsp Cayenne pepper
- ½ tsp Chili powder
- ½ tsp White pepper
- ½ tsp Ground jalapeno powder
- 2 cups Ketchup
- 2 cups Valentina’s black label hot sauce (or use Frank’s)
- ½ cup Water
- 1/3 cup Tequila
- 1/3 cup Brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- ½ tsp Cayenne pepper
- Mix all rub ingredients in a bowl, set aside.
- Whisk all sauce ingredients in a small pot to put on the grill.
- Set up grill for a 2-zone indirect grilling, add chunks of fruit wood.
- Apply the rub on the chicken wings.
- Place wings on the cool side of the grill with the lid on.
- Place sauce on cool side of the grill to absorb the smoky scent.
- Cook the chicken for 40 minutes at 325-350 degrees, don’t flip the wings.
- Afterwards, dip the wings in the sauce, place back on the grill, cook for 10 minutes and repeat once more.
- Remove from grill and serve.
- Servings: 1-2
- Prep time: 10 minutes
- Cook time: 1 hour
Before I applied the sauce to the chicken, I took a little sample. It was tangy and fruity with a lot of heat, excellent stuff. My first impression was this may not be spicy after all. I was bold enough to refuse a cup of water or milk at my side. Wrong!…on all accounts.
I took slow, confident bites of chicken and savored the entire flavor. With the first wing down, I was hungry enough to start devouring the rest….huge mistake. The more bites I took, the heat just compounded in my mouth. By the third wing, my lips were throbbing and the tears were flowing, I cough to alleviate my sinuses, but all it did was stoke the fire. During this moment of pause, the after burn started to take effect. I could no longer bear it, I fixed myself a glass of water to extinguish the burn that ignited my face.
I managed to eat four more wings before calling it quits. The after burn was brutal, but the water helped subdue it within a minute. I finished the other 6 wings the next day, but it didn’t seem to be as hot. Maybe it was because I was more aware of how spicy they were and I braced myself for intense heat. Nonetheless, I’m not ready for any spicy hot wing challenge at a restaurant, I need to conquer this one first. If I can do this challenge, I’m ready for the Colon Blow.
Blazing Smoked Chicken Challenge
- Eat 1lb chicken wings, prepared in this recipe as fast as you can
- No drinks allowed
- 2 minute after burn (after eating chicken wings, endure the pain for 2 minutes)
