Triple-cooked ghost pepper wings - pain never tasted so good
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Date: 2025-11-01
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Comments and reviews: 20
sam_cooking
Oh hot dam! You must be on destroy your insides kick! LOVE IT! You want to know something that won't destroy your insides and make you feel it twice! Dam son Sushi. Yes I said it! SUSHI! If Nick Di Giovanni can do it I know you can make it better and more fun! Also in the process you can show us some ways to save us a Shit ton of money. Yes my wallet cries when ever I get a craving for SUSHI! It doesn't even have to be fish. They have fusion Sushi now days. They make it with Wagyu! I'd be super curious what you could come up with! I don't think anyone has made this a thing yet. Want to be the first Ok my friend I know you can do it! Have a great Halloween!
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Oh hot dam! You must be on destroy your insides kick! LOVE IT! You want to know something that won't destroy your insides and make you feel it twice! Dam son Sushi. Yes I said it! SUSHI! If Nick Di Giovanni can do it I know you can make it better and more fun! Also in the process you can show us some ways to save us a Shit ton of money. Yes my wallet cries when ever I get a craving for SUSHI! It doesn't even have to be fish. They have fusion Sushi now days. They make it with Wagyu! I'd be super curious what you could come up with! I don't think anyone has made this a thing yet. Want to be the first Ok my friend I know you can do it! Have a great Halloween!
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desertphoenix6980
Minestrone Soup (Can you try my)
Ingredients:
32oz broth
28oz Tomato sauce
1 pkg Tomato flavor hotpot mix
1/3c Soy beans
1 can kidney beans drained/ rinsed
1/3c diced carrots
1/3c peas
1 can green beans drained/diced
1/2 an onion diced
3 Celery stalks diced
4 cloves garlic minced
1/2c mushrooms (optional)
2-3 bay leafs
Salt and pepper to taste
1/3c mini shell pasta
Directions:
Simmer soybeans separately on low heat for 2 hours. Combine all other ingredients in crockpot except pasta for 3 to 4 hours adding soy beans when cooked. Cook pasta separately and add after rest of soup is cooked. Enjoy!
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Minestrone Soup (Can you try my)
Ingredients:
32oz broth
28oz Tomato sauce
1 pkg Tomato flavor hotpot mix
1/3c Soy beans
1 can kidney beans drained/ rinsed
1/3c diced carrots
1/3c peas
1 can green beans drained/diced
1/2 an onion diced
3 Celery stalks diced
4 cloves garlic minced
1/2c mushrooms (optional)
2-3 bay leafs
Salt and pepper to taste
1/3c mini shell pasta
Directions:
Simmer soybeans separately on low heat for 2 hours. Combine all other ingredients in crockpot except pasta for 3 to 4 hours adding soy beans when cooked. Cook pasta separately and add after rest of soup is cooked. Enjoy!
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SurRonAlot
A drummie isn't even really the wing lol. it's the shoulder so to speak. the flaps or flats as you call them are a part of the actual wing. ughhhh city folk. that's why they have so much gristle, ligaments, tendons, etc. gross! Also, the drum/shoulder is what contributes to a chicken from maintaining flight. if you don't know how to eat a flap that boggles my mind. Pinch one of the two bones, split from other bone, and twist it out. soooo simple. then just eat all the meat off in one clean bite. Still don't understand how people haven't figured this out.
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A drummie isn't even really the wing lol. it's the shoulder so to speak. the flaps or flats as you call them are a part of the actual wing. ughhhh city folk. that's why they have so much gristle, ligaments, tendons, etc. gross! Also, the drum/shoulder is what contributes to a chicken from maintaining flight. if you don't know how to eat a flap that boggles my mind. Pinch one of the two bones, split from other bone, and twist it out. soooo simple. then just eat all the meat off in one clean bite. Still don't understand how people haven't figured this out.
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JeffreyTheTaylor
Yeah I'm gonna sick to dry brining over night with corn starch, baking powder and kosher salt and then oven roasting. I've done the smoke thing and it really doesn't add that much unless you are doing a really mild, sweet sauce which ghost pepper is obviously not. Just add some liquid smoke to your sauce for that angle.
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Yeah I'm gonna sick to dry brining over night with corn starch, baking powder and kosher salt and then oven roasting. I've done the smoke thing and it really doesn't add that much unless you are doing a really mild, sweet sauce which ghost pepper is obviously not. Just add some liquid smoke to your sauce for that angle.
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bubbapeppers4354
Sam, you're like ten years behind in the pepper world, Ghost Pepper is passe. About once a year my local HEB gets them in (in season) and I make a Pico de Gallo with them. so good. While Ghost is old news, Pepper X is the new news for Chili Heads. give it a shot. I double dog dare you.
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Sam, you're like ten years behind in the pepper world, Ghost Pepper is passe. About once a year my local HEB gets them in (in season) and I make a Pico de Gallo with them. so good. While Ghost is old news, Pepper X is the new news for Chili Heads. give it a shot. I double dog dare you.
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cbuffalino
I'm sure someone already mentioned to you but the current hottest pepper is called Pepper X by Smokin' Ed Curry who also makes some of the other top peppers. It was recently certified by the Guinness Book of World Records for the highest Scoville level of 2. 693 million Scoville Heat Units
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I'm sure someone already mentioned to you but the current hottest pepper is called Pepper X by Smokin' Ed Curry who also makes some of the other top peppers. It was recently certified by the Guinness Book of World Records for the highest Scoville level of 2. 693 million Scoville Heat Units
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Pr1malWereHouse
My Dude Ghost Pepper IMO is better for Pork, and use those Trinidad Scorpion beauties for Wings. NGL I still enjoy the content, but your sauce May tip the scale a Bit. Thank you for cooking and keeping us all entertained and inspired to try to find ways to improve what we find.
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My Dude Ghost Pepper IMO is better for Pork, and use those Trinidad Scorpion beauties for Wings. NGL I still enjoy the content, but your sauce May tip the scale a Bit. Thank you for cooking and keeping us all entertained and inspired to try to find ways to improve what we find.
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RedRat98074
I really do not understand this tasting extremely spicy foods. Jeesh, it really sounds kinda dumb to do. I taste food for the flavors, the mix of spices and sweet and salty. A small amount of heat is OK, but these extreme spicy hot foods just do no make sense to me.
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I really do not understand this tasting extremely spicy foods. Jeesh, it really sounds kinda dumb to do. I taste food for the flavors, the mix of spices and sweet and salty. A small amount of heat is OK, but these extreme spicy hot foods just do no make sense to me.
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stvnsanders7
White American cheese is a thing. It's not sold all over though. I remember when I was stationed in NC when I was in the Marine Corps I couldn't find white American cheese ANYWHERE. The difference is white is a little sharper than yellow.
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White American cheese is a thing. It's not sold all over though. I remember when I was stationed in NC when I was in the Marine Corps I couldn't find white American cheese ANYWHERE. The difference is white is a little sharper than yellow.
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ywdwarner
flat is a thigh, the drum is a leg. Drum is more ' white' meat while the flats are darker ( I was trying to do a haiku but forgot how they go [ just eat whatever chicken wings you can, but if it's ghost pepper know where the can is ] )
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flat is a thigh, the drum is a leg. Drum is more ' white' meat while the flats are darker ( I was trying to do a haiku but forgot how they go [ just eat whatever chicken wings you can, but if it's ghost pepper know where the can is ] )
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richardi. 2030
I may try this but make the sauce with habaneros. I will see if anyone comes by trick or treating today, I put out a small bucket of habaneros out and labeled them baby pumpkins. Trick or Treat am I right
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I may try this but make the sauce with habaneros. I will see if anyone comes by trick or treating today, I put out a small bucket of habaneros out and labeled them baby pumpkins. Trick or Treat am I right
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george_charette
When you said the ghost pepper was 3rd on the scoville scale, I thought what. Then I remember Pepper X. I thought it was illegal for sale. I guess that doesn't stop it from being the hottest.
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When you said the ghost pepper was 3rd on the scoville scale, I thought what. Then I remember Pepper X. I thought it was illegal for sale. I guess that doesn't stop it from being the hottest.
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paul42171
I grow and dry Carolina Reapers. and grind them into powder. I'd happily send you a bottle if you promise to cook with it! It'll make you see dead relatives and introduce you to your spirit animal!
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I grow and dry Carolina Reapers. and grind them into powder. I'd happily send you a bottle if you promise to cook with it! It'll make you see dead relatives and introduce you to your spirit animal!
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Millaren
I was shocked when you tossed the ghost pepper sauce on those wings. You guys almost died last time with just a small amount, and now you’re pouring it on like nothing! This is going to hurt.
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I was shocked when you tossed the ghost pepper sauce on those wings. You guys almost died last time with just a small amount, and now you’re pouring it on like nothing! This is going to hurt.
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sam_cooking
Hilarious! Today was the first time in all my years watching STCG that I have seen him measure out a liquid ingredient. It's only because it was the feared crazy hot ghost pepper sauce!
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Hilarious! Today was the first time in all my years watching STCG that I have seen him measure out a liquid ingredient. It's only because it was the feared crazy hot ghost pepper sauce!
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iwineverygame1995
Who in TF is gonna boil, smoke and deep fry some wings
Jumped the shark, unbelievably.
You just destroyed a home kitchen cooking for 3 hours for a side.
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Who in TF is gonna boil, smoke and deep fry some wings
Jumped the shark, unbelievably.
You just destroyed a home kitchen cooking for 3 hours for a side.
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johnmarschalk1977
Pull one bone out of the flat. Then holding meat firmly at top, press down on hard surface. All the meat comes off. Never can get all the meat off a drummie
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Pull one bone out of the flat. Then holding meat firmly at top, press down on hard surface. All the meat comes off. Never can get all the meat off a drummie
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neoballa1649
I would toss in sauce. Let sit for a minute. Drop back in fryer for 1 minute. Then toss in sauce again. I do this every time I make wings and it's soo good.
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I would toss in sauce. Let sit for a minute. Drop back in fryer for 1 minute. Then toss in sauce again. I do this every time I make wings and it's soo good.
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stonefarmer3005
As an ex 13 year KFC manager, the Colonel would test the doneness of the chicken by using the flat, if the bones pulled cleanly, it’s done.
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As an ex 13 year KFC manager, the Colonel would test the doneness of the chicken by using the flat, if the bones pulled cleanly, it’s done.
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baronvg
I remember at one time Habanero was the IT heat level. Now everything is Ghost Pepper. I’m sure sooner or later everything will be Carolina Reaper.
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I remember at one time Habanero was the IT heat level. Now everything is Ghost Pepper. I’m sure sooner or later everything will be Carolina Reaper.
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