- Free wings for life, huh? - You wouldn't be able to handle those. They're for real men. - We're men! - No women here. - I haven't seen a woman all day. - Nobody's ever survived
the Inferno Challenge! Our wing sauce is made
from mutated ghost peppers, hot magma stripped and black widow venom. - I'll do it. - Hey, what's up guys, welcome
back to Binging with Babish. For this week, we're taking a look at the Inferno Wing
Challenge from Regular Show. Now, unfortunately it's
July and ghost peppers just aren't in season yet so I
wasn't able to get any fresh, but with the help of some Fresno peppers for flavor and a whole bunch
of habanero peppers for heat, I think we can make a sauce in the 100 to 300,000 Scoville unit range. So before we negotiate these peppers, we need to apply
prophylactics to our hands, eyes and countertop. Once all the important
stuff has been safeguarded, it's time to start chopping up peppers. Simply remove the stem and
then cut the rest of the pepper into one inch segments. You want to end up with about
a pound of peppers total, I'm using mostly habaneros for their heat. If you want a milder, more flavorful sauce reminiscent of Franks or Tabasco, just use Fresno peppers. Into a blender they go along
with four cloves of garlic and maybe a cup of white vinegar. It's gonna seem like not enough, but these peppers liquefy pretty easily. And so on low speed at first, we're gonna start blending these guys until they can blend no more. And we need to employ the help of a big old blender stuffer thing. Then we're gonna blend on high speed for at least one minute until the mixture is completely smooth at which point we're going to evacuate into a nonreactive container. Cover loosely with plastic wrap and allow to sit out at room
temperature for three days in order to ferment. You should see little
bubbles rising to the surface indicating that the sauce is fermenting, which is going to deepen
its flavor and complexity. Next up, we are straining it through not too fine a mesh strainer. We want some of those pepper
solids to make it through so it thickens the sauce, but we're gonna catch all
the big stuff like this. Then to both thicken the sauce and mellow out some of the
harsher raw pepper flavors, I like to cook the sauce a little bit, maybe 10 to 15 minutes at a bare simmer before finally tasting for seasoning and hoo boy, this stuff is hot. 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 some MSG because MSG tastes good. And so now it's time to start dealing with our chicken wings. After rinsing and thoroughly patting dry, we are placing them
into some vegetable oil, which we have heated to
about 225 degrees Fahrenheit, which might seem like an
awfully low temperature and that's because it is. We're gonna slowly
carefully cook these at 225 for about 20 minutes, effectively making chicken wing confit in this method developed
by J. Kenji Lopez Alt. After 20 minutes, our wings are going to
emerge pretty pale and flabby and not appetizing to the human eye, but don't worry because
we're just getting started. These guys are gonna hang
out on a cooling rack for at least one hour at room temperature or overnight in the fridge. At this point, we're gonna let our oil cool and filter it into our even bigger Dutch
oven where we're gonna heat it to a screaming hot 400 degrees Fahrenheit. Add the cooled chicken wings
and fry for 10 minutes. During the first two minutes of which they are gonna be very sticky so to try to pull them apart
if they stick together. And at this point, you might be saying, this is an awful lot of
work for chicken wings, but this yields the crispiest, juiciest, most tender and flavorful
wings I have ever eaten. Even after saucing, they
stay crispy forever. We're frying in small batches
so as to prevent sticking. So once each batch is done, place the wings on a cooling rack, setting the rim baking sheet
and keep in a low oven. Now I know that blue cheese dressing is not allowed in this challenge, but I have guests coming over and I want to be more hospitable than those Backwoods weirdos. So into a medium bowl goes
about a cup of mayonnaise, about three quarters
of a cup of sour cream, a little sprinkle of garlic powder, about a tablespoon of white wine vinegar, a healthy sprinkle of kosher salt, and a few twists of freshly
ground black pepper. I also like to add about half
a teaspoon of white sugar. Oh, that's too much. And a little squeeze of
lemon juice and that's it. Perfect blue cheese, oh yeah,
we need to add blue cheese. Maybe about four crumbled
ounces of the blue stuff. You might want to buy
the pre-crumbled kind because this gets a little bit messy. Mix together and you have the
only possible accompaniment for Buffalo wings. Ranch, you can go [beep] yourself. Oh, sorry, my heritage
just reared its ugly head. We're gonna keep this covered and refrigerated until ready to use so the flavors can meld
and now it's onto sauce. Our inferno sauce is looking
about the right consistency and compared to some Frank's
Red Hot on the right, it's looking pretty orange and mean, but now for the all-important taste test. The Frank's Red Hot tastes
like Frank's Red Hot and the inferno sauce tastes like well, it's hot of flavor because
that's mostly what it is. But outside of that, it's nicely fermented and it's got a slightly more floral flavor thanks to all the habaneros. Toss the wings in the sauce as immediately as possible after frying to ensure sauce adhesion. Toss really high up in the air so each wing gets a
little bit of hang time cause it's fun for them and plate up like a big old pile of chicken wings. And since I was unable
to make a show accurate mutated ghost pepper sauce, I think the least that I can
do is set these wings a flame. So into a sauce pan goes the wings along with a good glug of sauce, which we're gonna get
nice and hot and bubbly. Then we're gonna kill the heat and add some stuff that
we can set on fire. I went with bourbon because I thought bourbon
chicken wings sounded good, but in retrospect I would go
with something a little milder or something that would
compliment the flavors like tequila or vodka. So now here to join me
is my buddy Sean Evans, with whom I'm going to play a game of which one is the hot one. Sean, which one is the hot one. - I'm gonna go out on a limb
and say that's the hot one. - God damn it, you're good. So anyway, before we eat, I'm gonna let all this alcohol burn off, plate these guys up and
extend a courtesy to you that you do not extend
to guests on your show in the form of carrots and
celery and blue cheese. - Red carpet treatment, I feel welcome. - And while the bourbon wings
did not turn out super good, the straight-up sauce was
actually really tasty, what do you think, Sean? - Delicious and the wings are warm. - Do you not have warm wings on your show? - Yeah, we totally do. - All right lastly, do you think that these
qualify as Inferno Wings? - These are not Inferno Wings. You want Inferno Wings, then that means you
got to come on my show. - Your show?
- My show. - Right now?
- Right now. - Let's go.
- Let's go. That stuff is vile. - [Sean] Bringing back memories? - Yeah of college of trying
to impress my friends. Whoa, did I just hiccup? I haven't hiccuped in like seven years. I'm hiccuping, I swear I haven't
hiccuped in like seven... This is magical for me, are you crying? - Listen, I'm not immune to it. I'm just sitting here battling through. - That is so exciting. (chill music)
So I'll say right now - I couldn't find mutated ghost peppers, hot magma extract, or black widow venom - so I will at least revisit this recipe once ghost peppers are back in season!
Frank's Red Hot shoutout
Carrots/celery/blue cheese
Animosity towards ranch
Truly an authentic Upstate New Yorker. Buffalo approves.
u/OliverBabish did you channel your inner Joey Diaz halfway through this? "It's blue cheese with wings or go fuck your mother"
Iām surprised no one here is talking about the hype for Hot Ones later this week.
YESSS BABISH ON HOT ONES FINALLY
Fuck ranch. Iām so proud of you Babby
I'm so pumped for him to be on Hot Ones!
100% agree with Babish on the subject of Ranch with Wings /r/ranchhate
Fans out here waiting patiently for their favorite movie food while Babish rides the Regular Show horse into the sunset