Inferno Challenge Hot Wings vs Shuriken School Ninja-Approved Riceballs

Ingredients

• 1 piece Ghost Pepper (use gloves; very hot; finely minced)
• 2 tablespoons Hot Magma Extract (store‑bought spicy sauce concentrate)
• 1 tablespoon Black Widow V (black rice vinegar)
• 2 tablespoons Soy Sauce
• 1 tablespoon Honey
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 cloves Garlic (minced)
• 0.25 cup Water
• 2 pounds Chicken Wings (drumettes and flats, pat dry)
• 1 teaspoon Baking Powder (helps crisp skin)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Sushi Rice (short‑grain Japanese rice)
• 2.25 cups Water (for rice)
• 3 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt (for rice seasoning)
• 4 pieces Nori Sheets (cut into strips for wrapping)
• 1 can Canned Tuna (drained)
• 2 tablespoons Mayonnaise
• 1 teaspoon Soy Sauce (for filling)

Instructions

1. Rinse and Cook Sushi Rice

   Place the sushi rice in a fine mesh sieve, rinse under cold water until the water runs clear, then transfer to the rice cooker with 2¼ cups water. Start the cooker and let it finish the cycle.

   Time: PT20M

2. Season the Cooked Rice

   In a small bowl combine rice vinegar, sugar, and 1 tsp salt. Gently fold the mixture into the hot rice using a silicone spatula, being careful not to mash the grains.

   Time: PT5M

3. Prepare the Tuna Filling

   In a separate bowl mix the drained canned tuna, mayonnaise, and 1 tsp soy sauce until smooth.

   Time: PT3M

4. Shape the Rice Balls

   Wet your hands with water, scoop about ½ cup of seasoned rice, flatten, place a teaspoon of tuna filling in the center, then mold into a triangle or ball and wrap a strip of nori around the base.

   Time: PT15M

5. Make the Inferno Wing Sauce

   Melt butter in a saucepan over medium heat, add minced garlic and sauté 30 seconds. Stir in hot magma extract, finely minced ghost pepper, black widow V, soy sauce, honey, and water. Bring to a gentle simmer and cook 10 minutes, stirring occasionally.

   Time: PT10M

6. Prep the Chicken Wings

   Pat the wings dry with paper towels. In a large bowl toss them with baking powder, 1 tsp salt, and ½ tsp black pepper until evenly coated.

   Time: PT5M

7. Bake the Wings

   Preheat the oven to 425°F (220°C). Arrange the wings on a parchment‑lined baking sheet in a single layer. Bake 20 minutes, flipping halfway through, until the skin is golden and crispy.

   Time: PT20M

   Temperature: 425°F

8. Coat Wings in Inferno Sauce

   Transfer the baked wings to a large bowl, pour the hot inferno sauce over them, and toss until each wing is fully coated.

   Time: PT5M

9. Plate and Serve

   Arrange the rice balls on a platter alongside the saucy wings. Garnish with extra nori strips or sesame seeds if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Ghost Pepper: Habanero pepper, Carolina Reaper (use less)
• Instead of Hot Magma Extract: Sriracha, Chili garlic sauce
• Instead of Black Widow V: Balsamic vinegar, Apple cider vinegar
• Instead of Soy Sauce: Tamari
• Instead of Honey: Maple syrup
• Instead of Unsalted Butter: Margarine
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Chicken Wings: Chicken drumsticks (cut into wing‑size pieces)
• Instead of Baking Powder: Cornstarch (1 tsp) + extra salt
• Instead of Sushi Rice: Arborio rice (less sticky)
• Instead of Rice Vinegar: Apple cider vinegar (1 tbsp) + sugar
• Instead of Sugar: Honey (1 tsp)
• Instead of Nori Sheets: Soy paper
• Instead of Canned Tuna: Cooked shredded chicken
• Instead of Mayonnaise: Greek yogurt (2 tbsp)
• Instead of Soy Sauce (for filling): Tamari

Equipment Needed

• Rice Cooker
• Mixing Bowl
• Saucepan
• Baking Sheet
• Oven
• Silicone Spatula
• Sharp Knife
• Gloves (heat‑resistant)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Mincing the ghost pepper while wearing gloves
• Simmering the sauce to develop flavor without burning
• Baking wings at high temperature for crispness
• Forming rice balls without crushing the rice

Chef Tips from the Video

• Toast the nori strips briefly over an open flame for extra aroma.
• Add a squeeze of lime to the sauce for a bright contrast to the heat.
• For extra crunch, broil the wings for 2 minutes after tossing in the sauce.

Troubleshooting

Storage

Refrigerator: Sauce and cooked wings keep up to 3 days in an airtight container; rice balls are best eaten same day but can be refrigerated for 2 days.

Freezer: Wings can be frozen for up to 1 month (reheat and toss in fresh sauce). Rice balls freeze poorly due to texture.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The inferno sauce can be made up to 3 days ahead and stored in the fridge.
• Seasoned rice can be prepared a day ahead; keep covered with a damp cloth.
• Wings can be baked ahead and reheated; re‑coat with fresh sauce before serving.

Frequently Asked Questions