Our customers in Texas rave about smoked pork tenderloin soaked in the Smoked Habanero BBQ BATH, but not everyone has a smoker to work with.
A more universal application for this fiery hot flavor is to soak chicken drummettes (6 lbs per bottle) for 30 minutes then lay out on a rack above a baking pan and place on the top shelf in a 450 degree oven.
After about 15 minutes (or when the wings begin to brown) turn them and let go for another 15 minutes.
The result is a baked (low fat) hot wing that is sweet from the caramelized skin and apple juice and lip smacking, fiery hot from the habaneros and spice blend and didn't require extra, often messy, steps.
These took 3rd Place at the Fiery Foods Festival in 2010 and we were the only baked wing in a field of 43 competitors.
Comments
Sorry it took me so long to respond. Technically the recipe on the recipe page is the one used in competition while the recipe on this blog is what I do at home.
Like you, I like my wings fiery hot. If you want to kick up the spice, I recommend passing the used brine through a mesh sieve and using the spices you catch as a wet rub.
Further to my previous comment . . . Do you dilute the concentrate or use it full strength? I just made a batch of wings. While they tasted and looked great, they weren’t “lip smacking fiery hot”. I was a little disappointed. I expected more heat based on your description.
Which cooking method took 3rd place? You have a different cooking method listed on the next page.