Buffalo Wings

 
2 lbs chicken wings, cut up 
6 serrano peppers
6 red peppers
10 jalapeno peppers
2 cups white wine
1 bottle Tabasco sauce
1/2 bottle Worcestershire sauce
10 tablespoons cayenne pepper
10 tablespoons red-hot sauce
1 tablespoon salt
3 tablespoons pepper
1/2 cup vinegar

In a blender, carefully puree the peppers, wine, vinegar and all spices. Use caution when
handling hot peppers. Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked
(about 15 minutes). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to
a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve
with soda water for maximum heat effect but keep plenty of ice water handy.

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