Fire On The Mountain Recipe

Prep the wings

Pat the 24 chicken wing pieces dry with paper towels. Place in a large bowl.

Season wings with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbs baking powder; toss until evenly coated. Baking powder helps crisp the skin whether frying or roasting.

If frying: heat 4 cups vegetable oil in a deep pot or fryer to 375°F (190°C). If roasting: preheat oven to 425°F (220°C) and line a baking sheet with a wire rack.

Cook the wings: For frying, in batches fry wings 8–10 minutes until deep golden and internal temperature reaches 165°F (74°C). Drain on a wire rack. For roasting, place wings on rack and roast 35–40 minutes, flipping once halfway, until skin is crisp and internal temp is 165°F (74°C).

While wings cook, make the sauce. In a small saucepan over low heat melt 6 tbs unsalted butter.

Add 3 tbs hot sauce, 2 tbs honey, 1 tbs apple cider vinegar, 1 tsp Worcestershire, 1 tbs fresh lime juice, 1 tsp salt, 0.5 tsp black pepper and 1 tsp smoked paprika. Whisk constantly until fully combined and slightly thickened, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm on very low heat.

Prep jalapeños: halve each jalapeño lengthwise and remove seeds if you prefer less heat. Toss cut sides lightly with 1 tbs olive oil.

Grill or char the jalapeños over high heat (grill pan, outdoor grill, or broiler) until they have good char marks and are softened, about 3–5 minutes per side. Transfer to a cutting board and roughly chop into 1/4–1/2-inch pieces once cool enough to handle.

Shred or crumble 2 cups pepper jack cheese and set aside.

Place the hot cooked wings in a large mixing bowl. Pour the warm Mother's Meltdown sauce over the wings and toss thoroughly until every wing is evenly coated.

Transfer sauced wings to a serving platter or baking sheet. Evenly sprinkle the chopped grilled jalapeños over the wings, then top with the 2 cups pepper jack cheese.

If you want the cheese melted and slightly browned: place the platter under a hot broiler for 1–2 minutes, watching constantly, until cheese is bubbly and just beginning to brown. Alternatively, slide platter into a 425°F (220°C) oven for 3–5 minutes to melt the cheese.

Garnish with 1/4 cup chopped cilantro and 2 tbsp sliced green onions if using. Serve immediately with lime wedges on the side to squeeze over the wings.