Roasted Garlic Scorpion Pepper Buffalo Wings

Roasted Garlic Scorpion Pepper Buffalo Wings

Buffalo wings are definitely my all time favorite guilty pleasure food. The spicy, buttery, vinegary sauce on a crispy fried chicken can reach a tier of culinary perfection if done right. 

My lovely girlfriend recently got me an awesome Instant Vortex air fryer oven for Christmas. It really does make some awesome wings. That’s what we will be using to make the skin oh so crispy and delicious. Highly recommend one. 

I have recently come across Tabasco’s new scorpion pepper sauce. The scorpion pepper is said to be the world’s hottest chili pepper. It measures in at over 1 million scoville heat units. A jalapeño is only around 3,500. So this stuff is freaking hot with great flavor. So what if we made some buffalo sauce with it? Oh I did and boy was it good. I only added a teaspoon to my basic garlic buffalo sauce recipe. And wow! It added a lot of flavor and just the right amount of heat. Enough to make your nose run but keep your insides intact. 

The CZ Scorpion Evo 3 S1. Where do I begin about this fantastic, handy little PDW. Much like a Glock, the stock scorpion is a good pistol, but sink some money into it and you have an awesome 9mm sub gun. It runs on a straight blowback bolt design and has a charging handle that’s being to be HK slapped. CZ has very affordable ($20-$30) factory mags in 10, 20, and 30 rounds. And there are several different after market mag options including a 50 round drum by F5 MFG and a new 35 rounder made by legendary Magpul (as seen in picture.) As you can see in the picture of the firearm, the aftermarket has huge support for the scorpion evo. The model in the picture is equipped with:

• SB Tactical brace, a must have for any scorpion. Without it the pistol is rather uncomfortable and meh. 
• Manticore Arms transformer rail makes the barrel free floated and I have noticed a slight increase in accuracy. Plus it adds a slight  length to sight radius and gets rid of the uncomfortable quad rail the stock scorpion has.
• Manticore Arms eclipse flash suppressor
• Yeti wurks switchback pistol grip. Makes the it more comfortable to shoot and ergonomic. 
• Magpul paddle mag release. Makes it even more MP5ish and reloading a dream.
• Magpul AFG so I don’t shoot my support hand off. 
• Shooters element flat trigger shoe. It improves trigger pull and feel.
• Parker mountain machine qd slings Mount
• Sig Romeo 5 on a low qd Mount. One of the best red dots I’ve owned under $200. It’ll turn it’s self off and on with the motion sensor. 
• And the second most essential part, next to the brace, is the $7 trigger spring kit from HB industries. Really makes the absolute terrible stock trigger way better. It’s only $7!

All in all it’s a great 9mm PDW once you get it in the configuration you want. They are a blast to shoot. One of my favorites for sure. It makes a great plate for wings too. Yes. I ate my wings of off a 9mm pistol and it was awesome. 

And now for the recipes...

Roasted Garlic Scorpion Pepper Buffalo Sauce

1 teaspoon of Tabasco scorpion pepper sauce (you can always add more but there’s NO going back.)

1 Cup Franks Red Hot Sauce or Louisiana Hot Sauce or both of your feeling adventurous)

1 tablespoon peeled, minced garlic (about 5 or six good sized cloves)

2 teaspoon of olive oil 

1 stick of butter (more or less depending on heat level and richness, 1 stick was perfect for me)

On medium heat in a sauce pot lightly roasted minced garlic in olive oil 

then add Tabasco scorpion pepper sauce, Franks red hot sauce. Let simmer while stirring with a whisk to ensure it doesn’t burn for about 10 minutes to let the flavors meld together

 Then take off heat and slowly whisk in butter a tablespoon at time until heat and richness level desired is reached. 

Then add to freshly cooked chicken wings, fried chicken tenders, or anything you so desire. Use as soon as possible, the sauce may separate. 

Cajun air fried chicken wings

(Can be done in oven, times and temps will very.)

2# chicken wings

2tbs of your choice Cajun seasoning, ( I like the original Ragin’ Cajun Fixing’s brand) 

2 tbs olive oil

Salt and Pepper to taste (careful some Cajun blends are salty already.)

You can split wings and remove tip or keep them whole. But if you do separate the drum and from the superior flat here is a guide cut on the redlines 

 Toss all ingredients together in bowl and place on air fry tray (if applicable.) preheat air fryer to 400 degrees and fry for 15 minutes. Flip and fry for another 15.

 Carefully remove from over and toss in sauce or keep them plain.