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