Here is what dehydrated Ghost Chili flakes look like. Even cold from the freezer they are strong enough to burn your nose if you get too close. They are an incredible bright orange and lose very little color being dehydrated
The magic powder was more a rough grind, and you can see the bright orange flakes in the darker red of the standard West3 Spice Rub. Chris had done 3 rounds of testing and we settled on a ratio that would be pretty hot, but not burn your taste-buds off. I wanted to use the Elephant Repellent on grilled chicken wings, so I mixed up a marinade/sauce to use.
Sauce/Marinade
• 1/4 cup of Elephant Repellent™
• 1/2 cup Olive Oil
• 1/3 cup yellow mustard
• 1/3 cup balsamic vinegar
I marinated the wings in this for an hour or so. I don’t think a ton of flavor is going to penetrate the skin, so length of time isn’t to important. Make sure to rinse and DRY your meat before you put it in the marinade. If there is water on the skin then the marinade is going to slide right off. Drying the meat first will help flavor to say on the meat and not drop into the fire. I then got my grill going at a nice clip and put a drip pan in the middle that doubled as my indirect heating zone. Teri bough a pile of these disposable tin serving trays, and I LOVE having them around. They give me a safe zone for greasy flare-ups and they keep the coals corralled for indirect heating.
Here is the bottle of Elephant Repellent™ with the warning sticker applied.
I first put the wings skin side down over indirect heat for about 30 minutes. There was some marinade left in the pan, so I poured this over the wings once they were on the grill. The sauce was thick enough that it stuck really well. After they started to sizzle a little I moved them over direct heat around the edges of the round Weber Kettle. There were areas that were hotter then others, thus is the finesse of lump charcoal vs. the briquettes. I solved this by simply rotating the whole grate every couple of minutes. Some sort of oddball flat-lander rotisserie I guess.
After rotating over direct heat for another 15 minutes they had a nice char. I pulled them off the grill and popped them in the oven @ 350 for another 10 minutes. This really helped give them a nice consistent gold color and overall crispiness. You could do them all on the grill but I had already cook the kids wings and a big round of honey vinegar chicken tenders and the coals were on the way out.
First ever Grilled Ghost Chili Chicken Wings. At the edge of the shot is Corn Slop. It is as good as the name is gross.
The smell was a mixture of carmel, spice and grilled. The taste was fantastic! The heat didn’t hit you right off the bat, but built as your pile of bones did. The spice really did bring more of the herb flavor, in particular the rosemary to the front, but wasn’t so hot that heat was all you could taste. I did dilute this in the oil and vinegar so applying it un-cut to meat would give more pop, and I would not use this on meat that you are going to saute indoors. My friends Brian and Brad were over to taste test, and everybody really liked it. This are not like any wings you have had before, and I think that is a good thing.
We have 5 jars left for sale. If anybody is interested head over to the store and place your order with “I like it hot!” in the special instructions. For now we are selling it at the standard $15 price. If we do this more often the price will likely go up since ghost chili powder is pretty tough to find outside of India.
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