This recipe was discovered over the Christmas holidays in 2011.  This is the first time we have ever published our BEST recipe without having a better one up our sleeve.  The level of pain can be adjusted with additional drops of the Ghost Pepper sauce.  To quote from the bottle..."more than one drop...Ghost Pepper...is suicide."  This recipe uses 5 drops - not for the faint of heart or novice wing eater - this one is for "seasoned" pros.

1/3 cup RedHot ® Wings Sauce – Buffalo

1 tsp Wingazette Magazine ® Spice Mix

1 tsp Horseradish (Prepared – NOT cream style)

5 drops Tropical Pepper Co ® Ghost Pepper Naga Jolokia Hot Sauce  - available on www.bestdeals4USA.net

In 2007, Guinness World Records certified the Bhut Jolokia as the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce. Since then, the Infinity chilli, Naga Viper pepper, and the Trinidad Scorpion Butch T pepper have surpassed the Bhut Jolokia's Scoville rating.

Mix all ingredients before cooking wings.  We used to dip our wings immediately after cooking, but have now graduated to putting the sauce into a small container for dipping at the table.  This allows 2 advantages over dipped wings – the wings stay crisper through the whole meal and you don’t end up with a lot of sauce under your fingernails.

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