Proceed-at-your-own-risk wings Recipe

Proceed-at-your-own-risk wings Notes

I am often disappointed by restaurants that list their wings as "hot" or even "suicidal" and have never found a wing dish that lives up to its name. I eat very hot, but I also expect flavor. Numbing doesn't count if I can't taste anything; then it's just boringly hot.

Ingredients

• 16 wing pieces
• For the marinade:
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• a few dashes thin very hot chili sauce (I like Magma)
• For the coating sauce:
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon dried red pepper flakes
• 1/4 teaspoon soy sauce
• 1/4 teaspoon toasted sesame oil
• 1/4 teaspoon freshly chopped chives

Serves / Yields

4

Preparation Instructions

Mix the marinade ingredients in a plastic bag and marinate the wings at least two hours. In the meantime, mix the coating sauce ingredients in a small non-corrosive bowl and let sit for the flavor and heat to develop. Drain and grill the wings until done. Toss the wings in the coating sauce.

Helpful Hints

Obviously you can adjust the heat by adjusting the amount of hot sauce and red pepper flakes, but if you are into HOT wings, use more, not less, if you can stand the heat.

Credit

This recipe was provided by Mabel Menard from Chicago.

Cuisines, Courses and Ingredients

• American, Appetizer, Poultry

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