I used to love hot and spicy food, but after trying one of the hottest hot sauces in the world my opinion has changed. I tried a hot sauce called The Last Dab, and believe me this hot sauce is no joke. The Last Dab measures around 2.4 million scoville units, that’s about 1200 times hotter than sriracha! Anyways, The Last Dab is meant to be dabbed on chicken wings, so I made wings.
Chicken Wings Ingredients:
Hot Sauce Ingredients:
When I first looked at this recipe I thought it would be super easy, I was wrong. Start off by cutting the raw chicken wings and make sure to remove the tip of the wing. This is the hardest part of the recipe. I struggled with it, because I kept accidentally cutting through the bone instead of the joints and I kept seeing blood. It got to the point that I was so grossed out my roommate had to help me cut them.
After that traumatic incident, dump the wings into a large bowl and added 2 tbsp of baking powder and ¾ tsp of salt. Then toss the wings around in the bowl until they are completely coated with baking powder and salt.
Now preheat the oven to 250 degrees and then place a sheet of aluminum foil over a pan. Make sure to spray the aluminum foil with PAM so the wings won’t stick to the foil. Once the oven is preheated, slide the pan on to the lowest shelf in the oven and set a timer for 30 minutes.
After 30 minutes, crank the oven up to 425 degrees, slide the pan on to the highest shelf in the oven, and set a timer for 55 minutes. While the wings are cooking, toss all of the hot sauce ingredients into a bowl and mix it until it looks like hot sauce. Once the wings are done, throw them in the bowl with the hot sauce and toss them around until they are coated in hot sauce (just like the step with the baking powder and the salt).
These wings taste amazing, but once you add a dab of the The Last Dab they start to hurt. The Last Dab was so hot that it hurt to even breathe! If you want to see the video of me trying it for the first time then make sure to follow me on Instagram to see my reaction.