2 lbs cut up chicken wings
6 whole serrano peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups red wine vinegar
1 bottle Tobasco sauce
1/2 bottle Worcestershire sauce
10 tbs cayenne pepper
10 tbs Red Hot Pepper Sauce
1 tbs salt
3 tbs black
pepper
peanut oil
At home, carefully puree all ingredients except
the wings and peanut oil in a blender. Be careful that none gets into your eyes
and wash ands after handling peppers. Put wings into double gallon zip-lock and
pour marinade over them. Let sit 5 days.
At camp, heat peanut oil to just smoking (350 degrees) and fry in batches for 12-15 minutes. Put into medium pot and let drain. Put the left over marinade
into a small pot, add 1/4 cups sugar and boil until thickened. Pour over wings
and serve. Fire extinguishers are optional.
