Binging with Babish: Inferno Wing Challenge from Regular Show

- Free

wing

s for life, huh? - You couldn't handle them. They are for real men. - We are men! - There are no women here. - I haven't seen a woman all day. - No one has ever survived the Inferno Challenge! Our

wing

sauce is made from mutated ghost peppers, spicy stripped magma, and black widow venom. - I will do that. - Hello, what's up guys? Welcome back to Binging with Babish. This week, we'll be taking a look at the Inferno Wing

challenge

from A Regular Show. Now, unfortunately, it's July and ghost peppers aren't in season yet, so I couldn't get any fresh, but with the help of some Fresno peppers for flavor and a bunch of habanero peppers for heat, I think we can. make a sauce in the range of 100 to 300,000 Scoville units.

So before eating these peppers, we should apply prophylactics to our hands, eyes, and countertops. Once all the important items have been put away, it's time to start chopping the peppers. Simply remove the stem and then cut the rest of the pepper into one-inch wedges. You want to end up with about a pound of peppers total, I mostly use habaneros for heat. If you want a milder, more flavorful sauce reminiscent of Franks or Tabasco, simply use Fresno peppers. In a blender go along with four cloves of garlic and maybe a cup of white vinegar. It may not seem like it is enough, but these peppers blend quite easily.

And so, at first at low speed, we'll start to liquefy these guys until they can't liquefy any more. And we need to employ the help of a big old stuffing blender. Then we will blend at high speed for at least a minute until the mixture is completely smooth, at which point we will evacuate it to a non-reactive container. Cover loosely with plastic wrap and let sit at room temperature for three days to ferment. You should see small bubbles rising to the surface, indicating that the sauce is fermenting, which will deepen its flavor and complexity. Next we strain it through a not too fine mesh strainer.

We want some of those pepper solids to come through to thicken the sauce, but we'll catch all the big stuff like this. Then, to thicken the sauce and soften some of the stronger flavors of the raw pepper, I like to cook the sauce a little, maybe 10 to 15 minutes on low heat before finally tasting the seasoning and, boy, this is spicy. . A little salt to taste and a pinch of sugar will help round out the flavors a little bit and I'm also going to add a little bit of MSG because MSG tastes good. And now it's time to start dealing with our chicken wings.

After rinsing and drying well, we place them in some vegetable oil, which we have heated to about 225 degrees Fahrenheit, which may seem like a terribly low temperature and that's because it is. We will cook them slowly and carefully at 225 for about 20 minutes, effectively confiting the chicken wings with this method developed by J. Kenji Lopez Alt. After 20 minutes, our wings will emerge quite pale and flabby and not at all appetizing to the eye. human, but don't worry because we're just getting started. These guys will stay on a cooling rack for at least an hour at room temperature or overnight in the refrigerator.

At this point, we'll let the oil cool and strain it into our even larger Dutch oven, where we'll heat it to 400 degrees Fahrenheit. Add the cooled chicken wings and fry for 10 minutes. For the first two minutes they will be very sticky, so try to separate them if they stick. And at this point, you might be saying, this is a ton of work for chicken wings, but it produces the crispiest, juiciest, most tender, most flavorful wings you've ever eaten. Even after dipping, they stay crispy forever. We fry it in small batches to prevent it from sticking. So, once each batch is ready, place the wings on a cooling rack, place on the rimmed baking sheet, and keep them in the oven on low.

Now I know that blue cheese dressing is not allowed in this

challenge

, but guests are coming and I want to be more hospitable than those Backwoods weirdos. So, a medium bowl fits about a cup of mayonnaise, about three-quarters of a cup of sour cream, a pinch of garlic powder, about a tablespoon of white wine vinegar, a healthy pinch of kosher salt, and a few rounds of cheese. cool. black pepper. I also like to add half a teaspoon of white sugar. Oh, that's too much. And a splash of lemon juice and that's it. Perfect blue cheese, oh yes we need to add blue cheese.

Maybe about four crumbled ounces of blue substance. You may want to buy the pre-shredded type because it gets a little messy. Mix them together and you have the only possible accompaniment for Buffalo wings. Ranch, you can go yourself. Oh, sorry, my heritage just reared its ugly head. We'll keep it covered and refrigerated until ready to use so the flavors can blend and now it's on top of the sauce. Our

inferno

sauce seems to be the right consistency, and compared to the Frank's Red Hot on the right, it looks pretty orange and mean, but now on to the all-important taste test.

The Frank's Red Hot tastes like Frank's Red Hot and the

inferno

sauce tastes good, it has a spicy flavor because that's mostly what it is. But other than that, it's well fermented and has a slightly more floral flavor thanks to all the habaneros. Toss the wings in the sauce as immediately as possible after frying to ensure the sauce sticks. Fly it high in the air so each wing has a little time to hang because it's fun for them and place it on a plate like a big stack of chicken wings. And since I couldn't make a precise mutated ghost pepper sauce, I think the least I can do is set these wings on fire.

Then, the wings go into a saucepan along with a good splash of sauce, which will ensure that it remains very hot and bubbly. Then we'll turn off the heat and add some things we can light on fire. I chose bourbon because I thought bourbon chicken wings sounded good, but in hindsight, I would choose something a little milder or something that complemented the flavors like tequila or vodka. So now here to join me is my friend Sean Evans, with whom I'm going to play a game of who's the most attractive. Sean, which one is the most attractive? - I'm going to go out on a limb and say that that's the most attractive one. - Damn, you're fine.

Anyway, before we eat, I'm going to let all this alcohol burn off, set these guys up on a plate, and give them a courtesy they don't extend to the guests on their

show

in the form of carrots, celery, and blue cheese. - Red carpet treatment, I feel welcome. -And although the bourbon wings weren't super good, the pure sauce was actually very tasty, what do you think, Sean? - Delicious and the wings are hot. - Don't you have hot wings on your program? - Yes, we totally do. - Alright, lastly, do you think these qualify as Inferno Wings? - These are not Inferno Wings.

If you want Inferno Wings, then that means you have to come to my

show

. - Your program? - My show. - Right now? - Right now. - Come on. - Come on. That's vile. - Bring back memories? - Yes, from university, from trying to impress my friends. Wow, did I just get hiccups? I haven't had hiccups in seven years. I have hiccups, I swear I haven't had hiccups in like seven... This is magical to me, are you crying? - Listen, I'm not immune to that. I'm sitting here struggling to get ahead. - That's very exciting. (quiet music)