Insane Hot Wings

I really like this one. How hot it is is up to you, depending on which HOT sauce you use.

When I created this recipe, there weren’t a lot of good wing places, and there wasn’t the proliferation of really good hot sauces like nowadays. Most just offer pedestrian Buffalo wings. I tolerate very, very hot, and I'm a sucker for wings, but I have a hard time finding really good hot wings. Most of the time they're not as hot as advertised. I want hot and tasty, especially when the heat hits you a few seconds after you've actually tasted the food.

• 12 chicken wings pieces
• 2 tblsp seasoned salt (add a dash of cayenne pepper for extra heat)
• 1/4 cup vegetable oil
• 2 tblsp sambal
• 4 tblsp. of a very hot, hot sauce (preferably made from ghost pepper, reaper, or scorpion)

1. Wash and dry the chicken wings. Mix seasoned salt and vegetable oil in a zip top bag and add the wing pieces. Dump the wings into the bag and slosh around. Let them marinate in the fridge for at least two hours. Take the wings out and pat dry.
2. Pour enough vegetable oil into a cast iron skillet or Dutch oven to coat the bottom and heat on high until very hot. Spread the chicken wings out in one layer and fry for five minutes. Turn the wings over and fry for another five minutes. Add 1/4 cup of water. Turn the heat down to low and cook uncovered for about 10 minutes. Take the wings out and pat dry.
3. In a bowl, mix the sambal and hot sauce. Add the wings and toss to coat.

I use Vulcan Fire Salt, but regular seasoned salt with a dash of cayenne will work equally well. I like using sambal to add color and a bit of sweetness. I find regular hot sauce sometimes a bit too vinegary and not actually hot enough. The heat really comes from the very hot, hot sauce, so choose your hot sauce wisely. Go for one that’s thick, so it coats the wings.