Fermented habanero hot sauce wings with blue cheese dressing

Protect hands, eyes and countertop. Stem the peppers and cut into one-inch segments, about a pound total.

Blend the peppers with 4 garlic cloves and about a cup of white vinegar, on low at first, using the tamper, then on high at least one minute until completely smooth.

Transfer to a non-reactive container, cover loosely with plastic wrap and ferment at room temperature for three days, until small bubbles rise.

Strain through a not-too-fine mesh strainer, letting some pepper solids through to thicken the sauce.

Cook the sauce 10 to 15 minutes at a bare simmer, then season with salt, a pinch of sugar and MSG.

Rinse the chicken wings and pat them thoroughly dry.

Cook the wings in vegetable oil at about 225F for about 20 minutes (confit).

Rest the wings on a cooling rack at least one hour at room temperature, or overnight in the fridge.

Cool and filter the oil into a bigger Dutch oven and heat to 400F.

Fry the wings in small batches for 10 minutes, pulling them apart in the first two minutes if they stick.

Hold each batch on a cooling rack set in a rimmed baking sheet in a low oven.

Mix about a cup of mayonnaise, about 3/4 cup sour cream, garlic powder, about a tablespoon white wine vinegar, kosher salt, black pepper, about 1/2 teaspoon white sugar, a squeeze of lemon juice and about 4 ounces crumbled blue cheese.

Cover and refrigerate the dressing until needed so the flavors meld.

Toss the wings in the sauce immediately after frying for adhesion.

For flaming wings, heat wings and a glug of sauce in a saucepan until hot and bubbly, kill the heat, add bourbon and ignite; let the alcohol burn off.

Plate with carrots, celery and blue cheese dressing.