Today’s post is another recipe from July’s Moxie Festival. There is some ghost chile extract (from Beast Feast Maine) and sriracha in the sauce, but it’s mild enough that Lyric (who wasn’t quite a year old at the time) enjoyed it. Of course, though I wasn’t able to breastfeed her due to a number of circumstances, I lived on a pretty steady diet of sriracha when I was pregnant (and still do) so I’m pretty sure she was just waiting for solid food so she could get some flavor in her world again.
Obviously the “Ghost” part refers to the ghost chile, but the “Dr. Thompson” part refers to Dr. Augustin Thompson, who invented Moxie. (You can learn more about him here.)
“Ghost of Dr. Thompson” MoxieHot Wings
● one 1 liter bottle of Moxie
● 2 onions, roughly chopped
● 5 cloves of garlic, peeled and smashed
● 1½ cups tomato ketchup
● ½ cup prepared yellow mustard
● ½ cup molasses
● ¼ cup sriracha (or your favorite hot sauce)
● 1 teaspoon salt (or more, as desired)
● 1 teaspoon ghost chile extract (more or less, as desired)
● 5 lbs. wing sections
● 2 cups Bisquick or store brand baking mix
● 2 tablespoons ground black pepper.
In a stock pot, add entire bottle of Moxie to onions and garlic. Whisk in ketchup and mustard and simmer over medium heat until reduced by half. Add molasses, sriracha, ghost chile extract and Blend until smooth, in the pot with a submersion blender, or allow to cool before pouring into a traditional blender. Preheat oil in a deep fryer to 275°F. In a gallon-sized Ziplock bag, mix Bisquick and black pepper.
Toss wings in Bisquick mix to coat before frying. Fry wings in batches, 10 minutes at a time, or until the internal temperature reaches or exceeds 160°F. Toss wings with sauce to coat before serving.