Ghost Pepper Chilli Wings

Ghost Pepper Chilli Wings


3 Tbsps. Light Brown Sugar

6 Tbsp Butter

1/2 Cup Ketchup

1/2 teaspoon Bhut Jolokia Pepper Powder

Pinch of salt

1 Cup Peach Preserves

Salt to taste

1/4 Cup Bourbon

4 dozen fried or grilled chicken wings



1. Slowly boil all ingredients EXCEPT for Bourbon and chicken over medium to low heat until dissolved and well mixed, about 10 minutes, stirring constantly.

2.Add Bourbon and reduce heat to low. Allow to simmer around an hour or longer to thicken. If a thicker sauce is desired, add corn starch as needed, being sure to combine thoroughly.

Apply sauce to fried or grilled wings. Unused sauce can be kept refrigerated for 2 week