Super Hotwingbasting sauce.

Caution, prepare only under close adult supervision.
If you have a weak stomach, go to KFC or have
yourself some nice ice-cream or something.

I make about 15 lbs of wings at a time, divided
into two pans. The ingredients below will make
one batch of sauce which will cover both pans.

1) - 12oz bottle of Cayenne Pepper Sauce
(Use Louisiana's Pure Crystal Hot Sauce, it has
the least amount of Vinigar and no garlic)

1) - 2oz bottle of Red Pepper Sauce (Regular Tabasco)

2) - 5oz bottles of Habenero Pepper Sauce
Try to find Yucatan Sunshine Habenero Pepper Sauce
made by Reily Foods in New Orleans, I get it at Bakers.

1oz of Garlic Powder

On a heat scale from 1 to 10
Cayenne is an 8
Red Tabasco is a 9
Habenero is a 10
Habenero is considered to be the
hottest pepper known to man

I use only 2 oz's of Tabasco because it has a
has a rather strong taste which will mask
the others so I use just a little bit so it
doesn't dominate the overall taste.

These are not your average restaurant or store
bought hot wings, these can hurt you.

Use 2 aluminum roaster pans with half of the wings in
one pan and the other half of wings in the other pan.

Mix the hot sauces and garlic together in a bowl then
spoon just enough onto the wings to cover them well,
but do not flood the pans. Flip the wings around a bit
to get them all covered. Save the extra sauce to put on
the wings if they start to dry out too fast.

Put the pans on the grill or in the oven and run the temp
up to about 275.
Do not go any hotter than 300.

They will take about 4 hours to cook properly.
Ok, this is critical, Look at the clock when you put them
in the heat. I put them in at the top or bottom of the hour
(?:00 or ?:30) so I can keep track of the half hours easier.

This is still critical, quickly pull them out after 30 min's and
flip them and dribble a touch of sauce on each wing with a
SPOON (a spoon will transfer the Habenero seeds to the
wings while a brush won't), Quickly get them back into the
heat. At the top and bottom of every hour, quickly pull the
wings and repeat the flip/sauce proceedure. You want to
adjust the heat so the sauce just get's dried out before you
are ready to pull them out at each half hour.

As they cook the sauce will dry out and will slowly
start to stick to the wings. Near the end the sauce will
be mostly dried up and the wings will start to stick to
the pans a bit and actually start to fall apart as you
roll them around. I leave them in for a while longer to
let the sauce totally turn to goo and get real sticky.

While they are finishing up for the last 30 minute's or so,
I add honey to one of the pans. Just dribble it on and
roll them around a bit to cover them real well. Probably
about 4 or 5 ounces of honey, but I have never really
measured it, just goop them up real good. Let them cook
for a bit longer until the sauce is real gooey and sticking
to the wings
pretty well.

The secret here is the cooking time. Slow cooking the
wings for three or four hours allows the sauce time to
cook all the way through the meat, down to the bone.
Trust me, the longer the cooking time the better. The
best wings I have ever made took 5 hours to cook at a
regulated temp of 250 and were some of the hottest
and most tender wings I have had the privilege of eating.

Thats about it. Take a pan, add wings and the sauce.
Cook at about 275 until the sauce is cooked all
the way down to a gooey mess and the wings start to
fall apart.