Peppers at the Beach 2011: Wide World of Wings

There was so much going on Saturday at Peppers, but one thing was clear, everyone was involved with wings one way or another. If you weren’t creating some, you were eating them. Chip Hearn of Peppers created 3 different wing challenges- Most Unusual Wings, Restaurant Challenge, and the Buffalo-Style. The restaurant challenge were local places competing for best wings of Delaware. The wings were humongous, but delicious and juicy, thanks to sponsor Mountaire Farms and their donation of 4,000 wings. Mountaire also with the help from Chip are making a cookbook comprised with many of the recipes made for the different challenges.

I didn’t film every last wing nor did I try them all. No one could have because there were over 25 selections from just the Most Unusual round. Such big wings were not really made to be judged, but to be savored. Chip said there were no rules, so I am not sure how the crowd voted since some platters as you will notice in the video were not as plentiful as other dishes. So if one company brought 50 wings on a platter and another only brought 6, well you do the math with that big crowd. It was a feeding frenzy, and I stop the filming at that point. I also filmed two of the restaurants wings in a makeshift review. Then I finished off with Chip Hearn announcing the Most Unusual Wing Winners.

The Winner of the Buffalo Wing Category was Johnny of Heartbreaking Dawns, and Defcon Sauces finished in second. It is great to see our friends make such an impact at an outdoor hot sauce event. I took this off of the Heartbreaking Dawn website, which also included the winning wing recipe. You can see how this man can not be contained in anything he creates. Check this out…

This year we cooked up a Python Gumbo, some Kangaroo Sausage, Heart, Tongue, you name it……BUT our favorite new recipe is for our Loup Garou Cajun Ghost Wings! On Saturday these tasty guys took first place in the Buffalo Wings Category, so we thought we’d let you know how to make your own at home.

You need to start with HBD’s Storyville Cajun Blend, dump out a whole bunch. Dry the wings with a paper towel and blot them directly into the Storyville, you wanna really coat these guys.

Grill them up until they are cooked through and still nice and juicy. While they are cooking you want to mix:
1 1/2 cups 1841 Ghost Pepper Sauce
1/2 cup melted butter
1/2 cider vinegar.

Add the juice of 4 key limes and a little crushed sea salt and fresh crushed black pepper.

When the wings are ready toss them in the Sauce and eat ’em up!! I guarantee you will fall head over heels for this recipe!

Check out both our 1841 Ghost Pepper Sauce and our Storyville Cajun Rub on our website at
This weekend (Memorial Day) you can catch up with us at the North Market Grillmasters Event!

2 thoughts on “Peppers at the Beach 2011: Wide World of Wings

  • May 25, 2011 at 6:23 am

    We’ve been using Mountaire Jumbo Party Wings for about 6 years now at ALL of our outdoor events. I HATE the teeny quail wings many restaurants serve. A dozen of the jumbo party wings is a meal in itself, as it should be.

    It was nice seeing the reps form Mountaire at the show, and we’re currently working with them to create a dual sponsorship. It’s kind of a match made in heaven. College campuses beware, you never know where we’re going to turn up…..

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