Ghost Pepper Wings

Wings, wings, wings. We loooove some wings on DHF. These Ghost Pepper Wings were fiery, but sweet and fruity. The sauce came directly from Ghost Peppers we grew in the backyard…  so these wings were months in the making! Paired with the perfect Ranch Dressing, they we’re absolutely amazing. 

Ghost Pepper Wing Sauce

• About 20oz gallon apple cider vinegar

• 1 head of garlic 

• 5 ghost peppers

• salt

• 3/4 cups sugar

• 1/2 stick of butter

• 2 carrots

Coat the garlic in olive oil then roast in the oven for about an hour. We roasted ours on an improvised ‘oven’ just off the fire pit. Once the garlic is roasted combine it with the juice of 2 carrots, the ghost peppers, salt and sugar in a food processor. Pulse it up until smooth. Pour mixture into a pot, add in the vinegar and reduce down until almost a syrupy consistency. Right before you are ready to pour over wings, melt 1/2 stick of butter into the sauce and drizzle that!

Perfectly Fried Wings

• Lotsa wings

• Lotsa oil

Fry the wings for about 20 minutes at 250º. Then remove, bring oil up to 400º and fry again until brown.

Ultimate Ranch

• 2 cloves of garlic

• 1 cup of buttermilk

• 3/4 cup Duke’s mayonaisse

• Salt

• Paprika

• Black pepper

• A few sprigs of dill

• Juice of 1/2 lemon

Mince the garlic finely then combine it with the buttermilk, mayo, salt, pepper, paprika, black pepper (season all to taste) and lemon juice. Pour mixture in a jar over the dill sprigs. Shake up, refrigerate and enjoy!