Carolina Reaper Buffalo Wings
with Blue Cheese Sauce and Red Cabbage Slaw
Ingredients
Reaper Paste (Heat Control Base)
- 1 carolina reaper, very finely diced
- Tomato paste: 300 g (mild) / 150 g (medium) / 75 g (hot)
- Olive oil: 2 tbsp / 1 tbsp / 2 tsp
- White wine vinegar: 2 tbsp / 1 tbsp / 2 tsp
- Salt: 2 / 1 / 1 pinches
- Sugar: 2 / 1 / 1 pinches
- Equipment: latex gloves
Buffalo Sauce (Reaper Version)
- 120 g butter
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1-2 tsp paprika
- Reaper paste, to taste
Chicken Wings
- 1-1.5 kg chicken wings
Blue Cheese Dip
- 100 g mayonnaise (Best Foods or low-tang mayo)
- 50 g sour cream
- 125 g blue cheese, crumbled
- 1 tsp lemon juice or white wine vinegar
- 1 small clove garlic, very finely minced
- Black pepper
Slaw
- 1/4 red cabbage, shredded
- 1-2 carrots, shredded
- 3 tbsp mayonnaise
- 1 tbsp vinegar
- 1-2 tsp sugar
- Pinch of salt
Method
Make the Reaper Paste
- Finely dice the carolina reaper (gloves on)
- Mix with tomato paste, oil, vinegar, salt & sugar
- Stir thoroughly until fully combined
- Clean all surfaces thoroughly and remove gloves
Make the Blue Cheese Dip
- Combine all ingredients
- Mix until smooth with some texture
- Set aside
Make the Slaw
- Combine cabbage and carrot
- Add mayo, vinegar, sugar and salt
- Mix well and set aside
Prepare the Wings
- Season with salt and set aside
Preheat Oven
- Preheat oven to 200°C / 390°F
Cook Wings
- Bake 35-45 minutes, depending on wing size
- Turn halfway
Make Buffalo Sauce
- Combine melted butter, olive oil, balsamic vinegar and paprika
- Add reaper paste gradually to reach desired heat level
Toss Wings
- Heat buffalo sauce gently in a pan
- Add hot wings and toss to coat evenly
Plate
- Arrange wings on plate
- Serve with slaw and blue cheese dip in a ramekin