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

http://bertc.com