This was the recipe that was born from the announcement that the 1996
Olympic Games would be held in Atlanta, Georgia. The five different fresh
hot peppers represented the five Olympic rings.
This is for professional wing eaters only - not for the weak of stomach!
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon red pepper
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon Old Bay Seasoning
Stir this mixture until smooth, then add:
2 teaspoons TULKOFF brand extra hot horseradish (look in the dairy case at
the grocery)
3 medium size chopped fresh jalapeños (chopped into 1/8" square cubes)
2 hungarian hot wax peppers (chopped into 1/8" square cubes)
2 red hot chili peppers (chopped into 1/8" square cubes)
2 serraño peppers (chopped into 1/8" square cubes)
2 habañero peppers (chopped into 1/8" square cubes)
Stir until smooth again, then place on a burner over medium-low heat and
simmer for approximately 45 minutes. STIR CONSTANTLY TO KEEP THE SAUCE
BLENDED, otherwise separation will occur. After 45 minutes the sauce
should be thickening and reaching a rich, brown color. Set the sauce aside
to cool.
Deep-fry individual wing pieces (about 10-15 per order) for 10 minutes at
400°F. Drain wing pieces and dip into the sauce with tongs
individually, coating each piece with the mixture. Spash with Frank's
RedHot® to dress the wings. Serve with celery and blue cheese dressing.