There's hot wings, and then there's hot wings, know what I mean? There's "Oh, these wings are pretty hot, I guess," and then there's "This is so spicy I can perceive infinity." Anyone can spritz a few bird bits with Tabasco and call it a day, but Burnside Brewing Head Chef Richard Watts has doused his Wing Week offering in a signature hot sauce made from the Jamaican Scotch bonnet peppers used to brew Burnside's popular Sweet Heat beer—and the results are a pile of glistening, bright-red wings positively dripping with capsaicin-y goodness. The Scotch bonnet is a bit sweeter than the habanero, but make no mistake: those things have a kick. Just three of these guys had my eyes watering and my sinuses as clear as they've ever been. These hot wings are hot wings. BEN COLEMAN