FW: RecipeClips OT: Superbowl 'Wings' Results - for Chileheads only
John Shotsky
We didn't make the planned habanero wings for Superbowl. We just had too much other food. (I smoked beef ribs.) When I went to buy the wings, they cost twice as much as legs at Costco, so I got legs instead. Yesterday, I made Habanero Chicken Legs.
My sauce consists of 3/4 cup Bullseye Original barbecue sauce, 2 fresh habanero peppers, 2 tablespoons lime juice, 2 tablespoons Molasses, and a half cup of apple cider. Stemmed the peppers, and threw it all into the Vitamix to smooth it out. Seeds and all, of course. Onto the stove to reduce to the proper consistency.
The sauce came out at the consistency of, and color of melted dark chocolate. Kathleen avoided the kitchen, with good reason. I got into a coughing fit when I got a whiff of that stuff. I had the fan on, but got my nose into the steam, which was a big mistake. Ever sniff a bottle of fresh horseradish? Multiply that by about 10.
The legs were Frenched, rubbed with salt, garlic, paprika and pepper, then smoked.
That took about 1 1/2 hours, then I plated them.
Kathleen made a teriyaki sauce for her legs. She really liked it. No photos, but the sauce was translucent and mahogany in color. Very nice.
My 'wings' got the habanero sauce:
They were excellent. This sauce isn't the hottest I've had, but it was up there. Tons of flavor, and the molasses came right through. They say a good sauce should provide sweet, sour and heat. This did that perfectly. The legs were so juicy that they dripped juice while eating them. The leg with the bite taken out shows how juicy they were.
I must say that I prefer this to wings. There is less to throw away, no skin, more in a bite, and a handy handle. (all at half the price of wings!) J