Wangs 'n' Heat Recipe

Name: Wangs 'n' Heat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 jumbo wangs (chicken wings); 1/4 cup hot sauce of your choice; 1/4 cup peanut oil, plus more for frying; 6 dried ghost chile peppers, boiled and then pureed; 3 fresh habaneros, pureed; 3 cloves garlic, pureed; Sriracha sauce; Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon); 8 ounces Roquefort cheese; 4 cups mayonnaise; 4 dried chipotle peppers, reconstituted and pureed; 4 fresh ghost chile peppers, pureed; Salt and freshly ground black pepper

Servings: persons

16 jumbo wangs (chicken wings)
1/4 cup hot sauce of your choice
1/4 cup peanut oil, plus more for frying
6 dried ghost chile peppers, boiled and then pureed
3 fresh habaneros, pureed
3 cloves garlic, pureed
Sriracha sauce
Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon)
8 ounces Roquefort cheese
4 cups mayonnaise
4 dried chipotle peppers, reconstituted and pureed
4 fresh ghost chile peppers, pureed
Salt and freshly ground black pepper

1
For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic.
2
Pour enough peanut oil in a large frying pan to float the wings in.
3
Heat to 350 degrees F. Deep fry the wings for 15 minutes.
4
Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce.
5
Toss the wings in the sauce.
6
For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers.
7
Season with salt and pepper.
8
Serve with the wings.
9
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2057

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 jumbo wangs (chicken wings), 1/4 cup hot sauce of your choice, 1/4 cup peanut oil, plus more for frying, 6 dried ghost chile peppers, boiled and then pureed, and more.

Yes, Wangs 'n' Heat falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wangs 'n' Heat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions