Move over Buffalo: These two wings will push you off the heat map

Just wingin’ it

Try twice the spice this Super Bowl Weekend with these two piquant wing recipes that will give plain old Buffalo a run for its money.

‘Hot as hell’ wings

From Executive Chef Eric Gburski, Estelle’s Southern Cuisine

1/4 cup yellow mustard
1 cup ketchup
1 each x 12 oz PBR or similar beer
1/4 cup molasses
1 cup pineapple juice
1 tablespoon Cajun spice mix
1/2 cup brown sugar
1 cup onions, diced
1/2 cup cider vinegar
1 cup diced tomatoes

Sauté onions and chiles.
Deglaze with beer and reduce by half.
Add remaining ingredients. Bring to boil, reduce heat to a slow simmer.
Continue to simmer until volume reduces by roughly ¼.
Remove from heat and puree.
Rub 2-3 pounds of wings with Cajun spice mix and pop on the grill. Toss with sauce. Enjoy!

Chipotle wings

From Executive Chef Brian Poe, Poe’s Kitchen at the Rattlesnake

For marinade:
1/2 gallon garlic chili paste
1/2 cup ground coriander
1 can chipotle in adobo
1/2 cup chili flakes
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup paprika
1/2 cup chili powder
1 cup cayenne
1 cup cumin powder
1 cup celery salt

Mix ingredents together until a very thick paste forms.
Rub 10 pounds of wings thoroughly and marinate wings for one day.
Roast the wings in a 500 degree oven for about 15 minutes or until cooked through. Finish off on the grill if weather permits.