2 lb Chicken Wings cut up Buffalo style
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 c White wine
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 tb Cayenne pepper
10 tb Durkee red-hot sauce
1 tb Salt
3 tb Pepper
1/2 c Vinegar
1 Fire Extinguisher - (Optional!)
-Don't attempt to eat with an ulcer.

In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy

. From: James Farrow http://www.farrowgalleries.com

Collected by Bert Christensen
Toronto, Ontario