Free Wings for Life: A Journey into the Inferno Wing Challenge

Kind and captions: Free wings for life, huh? You wouldn't be able to handle those. They're for real men. We're men! No women here. I haven't seen a woman all day. Nobody's ever survived the Inferno Challenge!

The creators of the Inferno Wing Challenge are not afraid to push boundaries and take risks when it comes to food. Their wing sauce is made from mutated ghost peppers, hot magma stripped and black widow venom. The creator of the challenge, known for his culinary expertise, agrees that these ingredients are not for the faint of heart. "Our wing sauce is madefrom mutated ghost peppers,hot magma stripped and black widow venom," he says confidently.

To make this sauce, we need to apply prophylactics to our hands, eyes, and countertop before starting the process. This is a crucial step to ensure that everyone involved in making the sauce stays safe from the extreme heat of the ingredients. Once all the important stuff has been safeguarded, it's time to start chopping up peppers. Simply removing the stem and then cutting the rest of the pepper into one-inch segments will give us about a pound of peppers total.

For added flavor, we're using mostly habanero peppers for their heat, but if you want a milder sauce, you can use other types of peppers as well. The creator of the challenge notes that these peppers are not only hot but also have a unique floral flavor that adds depth to the sauce. "That's what makes it so nice," he says.

The next step is to blend the peppers with some vinegar and spices to create a smooth, creamy sauce. This is where things get really interesting, as the creator of the challenge is experimenting with different combinations of ingredients to create the perfect Inferno Wing sauce. He notes that this process can be time-consuming, but the end result is well worth it.

Once we have our sauce ready, it's time to fry up some chicken wings and toss them in the sauce. This is where the magic happens, as the flavors meld together to create a truly unique and delicious sauce. The creator of the challenge notes that this process requires patience and attention to detail, but the end result is well worth the effort.

Now, it's time to put our Inferno Wing sauce to the test by comparing it to some traditional Buffalo wing sauces. The creator of the challenge notes that his sauce has a slightly different flavor profile than Frank's Red Hot or other popular buffalo wing sauces, but it still packs a punch when it comes to heat and flavor.

To take things to the next level, we're going to add some bourbon to our wings and set them on fire. This is where the fun really begins, as the creator of the challenge notes that this process requires a bit of courage and a willingness to take risks. The result is a truly unique and memorable dining experience.

As we wait for the wings to cook, let's talk about the game of "Which One Is the Hot One?" Sean Evans joins us to play this game, where we have to guess which sauce is the hottest. The creator of the challenge is confident that his Inferno Wing sauce will take the prize, and Sean agrees after a few rounds.

Finally, it's time to plate up our wings and enjoy the fruits of our labor. As we take our first bites, we're greeted with a wave of flavors and heat that is both exhilarating and intimidating. The creator of the challenge notes that this sauce is not for everyone, but for those who are willing to take the risk, it's a truly rewarding experience.

As we continue to enjoy our wings, Sean asks if these qualify as Inferno Wings. The creator of the challenge smiles mischievously and replies, "Your show? Right now?" It seems that this is going to be a memorable dining experience for all involved.

"WEBVTTKind: captionsLanguage: en- Free wings for life, huh?- You wouldn't be able to handle those.They're for real men.- We're men!- No women here.- I haven't seen a woman all day.- Nobody's ever survivedthe Inferno Challenge!Our wing sauce is madefrom mutated ghost peppers,hot magma stripped and black widow venom.- I'll do it.- Hey, what's up guys, welcomeback to Binging with Babish.For this week, we're taking a lookat the Inferno WingChallenge from Regular Show.Now, unfortunately it'sJuly and ghost peppersjust aren't in season yet so Iwasn't able to get any fresh,but with the help of some Fresno peppersfor flavor and a whole bunchof habanero peppers for heat,I think we can make a saucein the 100 to 300,000 Scoville unit range.So before we negotiate these peppers,we need to applyprophylactics to our hands,eyes and countertop.Once all the importantstuff has been safeguarded,it's time to start chopping up peppers.Simply remove the stem andthen cut the rest of the pepperinto one inch segments.You want to end up with abouta pound of peppers total,I'm using mostly habaneros for their heat.If you want a milder, more flavorful saucereminiscent of Franks or Tabasco,just use Fresno peppers.Into a blender they go alongwith four cloves of garlicand maybe a cup of white vinegar.It's gonna seem like not enough,but these peppers liquefy pretty easily.And so on low speed at first,we're gonna start blending these guysuntil they can blend no more.And we need to employ the helpof a big old blender stuffer thing.Then we're gonna blend on high speedfor at least one minuteuntil the mixture is completely smoothat which point we're going to evacuateinto a nonreactive container.Cover loosely with plastic wrapand allow to sit out at roomtemperature for three daysin order to ferment.You should see littlebubbles rising to the surfaceindicating that the sauce is fermenting,which is going to deepenits flavor and complexity.Next up, we are straining itthrough not too fine a mesh strainer.We want some of those peppersolids to make it throughso it thickens the sauce,but we're gonna catch allthe big stuff like this.Then to both thicken the sauceand mellow out some of theharsher raw pepper flavors,I like to cook the sauce a little bit,maybe 10 to 15 minutes at a bare simmerbefore finally tasting for seasoningand hoo boy, this stuff is hot.A little salt to tasteand a pinch of sugar willhelp round out the flavorsa little bit and I'm alsogoing to add some MSGbecause MSG tastes good.And so now it's time to start dealingwith our chicken wings.After rinsing and thoroughly patting dry,we are placing theminto some vegetable oil,which we have heated toabout 225 degrees Fahrenheit,which might seem like anawfully low temperatureand that's because it is.We're gonna slowlycarefully cook these at 225for about 20 minutes,effectively making chicken wing confitin this method developedby J. Kenji Lopez Alt.After 20 minutes,our wings are going toemerge pretty pale and flabbyand not appetizing to the human eye,but don't worry becausewe're just getting started.These guys are gonna hangout on a cooling rackfor at least one hour at room temperatureor overnight in the fridge.At this point,we're gonna let our oil cool and filter itinto our even bigger Dutchoven where we're gonna heat itto a screaming hot 400 degrees Fahrenheit.Add the cooled chicken wingsand fry for 10 minutes.During the first two minutesof which they are gonna be very stickyso to try to pull them apartif they stick together.And at this point, you might be saying,this is an awful lot ofwork for chicken wings,but this yields the crispiest, juiciest,most tender and flavorfulwings I have ever eaten.Even after saucing, theystay crispy forever.We're frying in small batchesso as to prevent sticking.So once each batch is done,place the wings on a cooling rack,setting the rim baking sheetand keep in a low oven.Now I know that blue cheese dressingis not allowed in this challenge,but I have guests coming overand I want to be more hospitablethan those Backwoods weirdos.So into a medium bowl goesabout a cup of mayonnaise,about three quartersof a cup of sour cream,a little sprinkle of garlic powder,about a tablespoon of white wine vinegar,a healthy sprinkle of kosher salt,and a few twists of freshlyground black pepper.I also like to add about halfa teaspoon of white sugar.Oh, that's too much.And a little squeeze oflemon juice and that's it.Perfect blue cheese, oh yeah,we need to add blue cheese.Maybe about four crumbledounces of the blue stuff.You might want to buythe pre-crumbled kindbecause this gets a little bit messy.Mix together and you have theonly possible accompanimentfor Buffalo wings.Ranch, you can go yourself.Oh, sorry, my heritagejust reared its ugly head.We're gonna keep this coveredand refrigerated until ready to useso the flavors can meldand now it's onto sauce.Our inferno sauce is lookingabout the right consistencyand compared to some Frank'sRed Hot on the right,it's looking pretty orange and mean,but now for the all-important taste test.The Frank's Red Hot tasteslike Frank's Red Hotand the inferno sauce tastes like well,it's hot of flavor becausethat's mostly what it is.But outside of that, it's nicely fermentedand it's got a slightly more floral flavorthanks to all the habaneros.Toss the wings in the sauceas immediately as possible after fryingto ensure sauce adhesion.Toss really high up in the airso each wing gets alittle bit of hang timecause it's fun for them and plate uplike a big old pile of chicken wings.And since I was unableto make a show accuratemutated ghost pepper sauce,I think the least that I cando is set these wings a flame.So into a sauce pan goes the wingsalong with a good glug of sauce,which we're gonna getnice and hot and bubbly.Then we're gonna kill the heatand add some stuff thatwe can set on fire.I went with bourbonbecause I thought bourbonchicken wings sounded good,but in retrospect I would gowith something a little milderor something that wouldcompliment the flavorslike tequila or vodka.So now here to join meis my buddy Sean Evans,with whom I'm going to play a gameof which one is the hot one.Sean, which one is the hot one.- I'm gonna go out on a limband say that's the hot one.- God damn it, you're good.So anyway, before we eat,I'm gonna let all this alcohol burn off,plate these guys up andextend a courtesy to youthat you do not extendto guests on your showin the form of carrots andcelery and blue cheese.- Red carpet treatment, I feel welcome.- And while the bourbon wingsdid not turn out super good,the straight-up sauce wasactually really tasty,what do you think, Sean?- Delicious and the wings are warm.- Do you not have warm wings on your show?- Yeah, we totally do.- All right lastly,do you think that thesequalify as Inferno Wings?- These are not Inferno Wings.You want Inferno Wings,then that means yougot to come on my show.- Your show?- My show.- Right now?- Right now.- Let's go.- Let's go.That stuff is vile.- Bringing back memories?- Yeah of college of tryingto impress my friends.Whoa, did I just hiccup?I haven't hiccuped in like seven years.I'm hiccuping, I swear I haven'thiccuped in like seven...This is magical for me, are you crying?- Listen, I'm not immune to it.I'm just sitting here battling through.- That is so exciting.(chill music)\n"