Binging with Babish: Inferno Wing Challenge from Regular Show

Ingredients

• 8 pieces Habanero Peppers (stem removed, cut into 1‑inch pieces)
• 4 pieces Fresno Peppers (stem removed, cut into 1‑inch pieces)
• 4 cloves Garlic (peeled)
• 1 cup White Vinegar (for fermentation and sauce base)
• 1 tsp Salt (kosher salt, to taste)
• 0.5 tsp White Sugar (pinch, to round flavor)
• 0.5 tsp Monosodium Glutamate (MSG) (optional, enhances umami)
• 1 cup Mayonnaise (full‑fat, room temperature)
• 0.75 cup Sour Cream (full‑fat)
• 0.5 tsp Garlic Powder (for dip)
• 1 tbsp White Wine Vinegar (for dip)
• 0.5 tsp Kosher Salt (for dip)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Lemon Juice (freshly squeezed)
• 4 oz Blue Cheese (crumbled, pre‑crumbled optional)
• 2 lb Chicken Wings (whole wings, rinsed and patted dry)
• 6 cup Vegetable Oil (high smoke‑point oil for confit and frying)
• 2 tbsp Bourbon (for flambé (optional))

Instructions

1. Safety First

   Put on heat‑resistant gloves, goggles, and protect your countertop; handle the peppers with care.

   Time: PT5M

2. Prep the Peppers

   Remove stems from the habaneros and Fresnos, then cut the flesh into 1‑inch pieces. Aim for about 1 lb total weight.

   Time: PT10M

3. Blend the Base

   Place the pepper pieces, 4 garlic cloves, and 1 cup white vinegar into the blender. Blend on low speed for 30 seconds, then add the blender tamper to help move the mixture.

   Time: PT5M

4. High‑Speed Blend

   Blend on high speed for 1 minute until the mixture is completely smooth.

   Time: PT1M

5. Fermentation

   Transfer the puree to a glass jar, loosely cover with plastic wrap, and let sit at room temperature for 3 days. Bubbles indicate active fermentation.

   Time: PT72H

6. Strain the Sauce

   After 3 days, pour the fermented mixture through a fine‑mesh strainer into a saucepan, keeping some solids for texture.

   Time: PT5M

7. Simmer and Thicken

   Bring the strained sauce to a bare simmer and cook for 12 minutes, stirring occasionally, until it thickens slightly.

   Time: PT12M

   Temperature: 190°C

8. Season the Sauce

   Add 1 tsp salt, a pinch of sugar, and ½ tsp MSG. Stir and taste; adjust seasoning if needed.

   Time: PT2M

9. Make Blue‑Cheese Dip

   In a medium bowl combine 1 cup mayonnaise, ¾ cup sour cream, ½ tsp garlic powder, 1 tbsp white wine vinegar, ½ tsp kosher salt, ¼ tsp black pepper, ½ tsp white sugar, 1 tsp lemon juice, and 4 oz crumbled blue cheese. Mix until smooth.

   Time: PT5M

10. Prep the Wings

    Rinse the chicken wings and pat them completely dry with paper towels.

    Time: PT5M

11. Low‑Temp Oil Heat

    Heat vegetable oil in a deep pot to 225°F (107°C). Use the thermometer to verify.

    Time: PT10M

    Temperature: 107°C

12. Wing Confit

    Add the dried wings to the oil and cook for 20 minutes, turning once halfway through. Wings will look pale and soft.

    Time: PT20M

    Temperature: 107°C

13. Cool the Confit Wings

    Remove wings with tongs and place on a cooling rack for at least 1 hour (or refrigerate overnight).

    Time: PT60M

14. Heat Oil for Frying

    Drain the confit oil, filter it, and return to a Dutch oven. Heat to a screaming 400°F (204°C).

    Time: PT10M

    Temperature: 204°C

15. Final Fry

    Add the cooled wings in small batches and fry for 10 minutes, turning once. The first 2 minutes will be sticky; separate any pieces that cling together.

    Time: PT10M

    Temperature: 204°C

16. Rest Fried Wings

    Transfer fried wings to a clean cooling rack set over a rimmed baking sheet and keep in a low oven (≈200°F) while you finish the batch.

    Time: PT5M

    Temperature: 93°C

17. Toss in Inferno Sauce

    Place all fried wings in a large bowl, pour the hot fermented sauce over them, and toss vigorously until evenly coated.

    Time: PT5M

18. Optional Bourbon Flambé

    Return the sauced wings to a saucepan, add a glug of bourbon, heat until bubbling, then carefully ignite with a long lighter. Let the flame burn off, then extinguish.

    Time: PT5M

    Temperature: 204°C

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

5 g

Fat

25 g

Fiber

1 g