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Sweet trip through Tunes

And on the point

R,Thanks for the back up friend K

Yes they R Watching on fire stick

Salute to AMERICA

Only one place to get Reaper , ED

Hey I did add acv because out of other/? vinegar and cornstarch and fresh ground medley pepper corn

Yes fridge to dry over night on cookie rack and while they baked made the sauce and oh me crispy and hot ghost oregano buttery deliciousness 425*thirty minutes flipped and twenty more I let it rest and finished the sauce bathed them.

Wow wee WANGS 24 hour dry out and my ghost ferment with oregano out of garden and salt less butter and my ghost Wang bath was born

Guessing The winner will B Butter

Anyone share a great ghost sauce I can toss my Wangs in out of the oven or have and tips to convert one of my ghost ferments into a Wang toss sauce thanks for your time, GG

Sodium aluminum sulfate you mean I just checked the baking powder I have and that's the only aluminum on a see I'm pretty sure just looking for a confirmation thanks for your time and all the help now I'm hooked on wings and I want them better and better

Thanks for your time and help , GG

How well do you think the would this hold up baked in oven cornstarch crunch or are they a different method for oven crunch wants thanks for your time, GG

Especially hot peppers they need that magnesium Sent from my NX629J using Tapatalk

You can always just use hose to spray the bugs off Sent from my NX629J using Tapatalk

Magnesium? Sent from my NX629J using Tapatalk

Made possible by all the great folks on the awesome tip and tricks on the hot pepper Yes and it seams to work ok so far, the fermentation raise the pulp up and I add the (Farm house Gut shot) , after it settled I started adding distilled water keeping out oxygen. This to make 3 gallons and I...

Started 592020 another freezer batch,smoked mustard habanero,PR noburn, jalapeno,chili de arbol,few others Sent from my NX629J using Tapatalk

Hope all R well it seams Sent from my NX629J using Tapatalk