Girvan Grille Puts the "Hot" in Hot Wings at the Fair

2:50 PM, Aug 31, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Girvan Grille chef Jim Malinowski joined us a the KARE Barn today to show us how they make their signature "Ghost Wings."  These wings come with a
disclaimer-Warning: Ghost Wings are extremely spicy hot.

The "Ghost Wings" are sauced with Girvan Grille's house blend of seasoning and chilies. Girvan's chefs use habaneras, Asian chili paste, and the star of the show, Bhut Jolokia, or the ghost chili. Native to northern India, these fireballs pack twice the heat of habanera chilies.

Girvan Grille's "Ghost Wings", as well as a milder version, "Dragon Wings", are available at Wings & Things located in the Warner Coliseum at the fair

For more information on Girvan Grille, visit

Girvan Grille's Ghost Sauce

1 gallon Dragon sauce
2 fresh Habanera peppers
1 dried Bhut Jolokia (ghost peppers)
1 bottle Tabasco Habanera sauce

Simmer ingredients over low heat, 25 to 30 minutes, making sure ghost peppers are fully hydrated. Carefully puree in blender in small batches until smooth.

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