1 Spanish Flies

These wings, drenched in owner Tom Peters' nine-pepper sauce, exposes other Buffalos for the Tyson tender-cut impostors they are. The understated Peters on the monster he created: "They're pretty damn hot." Dude's not kidding.

Know more about former Secretary of State Alexander Haig than you do about Ethiopian cuisine? Consider this: Dahlak's berber sauce is so devastatingly volatile, it could be used as a bargaining chip in world diplomacy. The dry mix consists of ground chili, cayenne and mixed Spanish pepper powder. Add water and you've got blasting liquid guaranteed to obliterate your nasal passages. It's best over dulet, an almost-raw liver and tripe dish.

Chabaa Thai Bistro, 4371 Main St., 215-483-1979

The stuff's Kermit-like color comes from a blend of young chili peppers and cilantro; dishes are served with bamboo shoots and jasmine rice. Although the curry typically complements chicken, beef or seafood, heat-seeking members of the soy division will love the tofu version of this deadly delight.

El Fuego, 723 Walnut St., 215-592-1901

This casual spot's shredded beef burrito is seasoned with chili powder and red and black pepper before cooking. Top it off with some jalapeno-and-cilantro chipotle sauce and you're ready to join the Mexican circus as a fuego-breather—that, or eat a metric ton of tortilla chips to stop the burning.

Creole Café, 1333 S. Black Horse Pike, Williamstown, N.J., 856-262-2334

Holy nosehair-singeing crawdads, Batman! For this starter, head chef Jeff Gilham pan-sautes the Cajun staple with onions, then coats them with his signature black barbecue sauce flavored with habañero peppers (yes, the ones they make you eat on Fear Factor). Spicy-food groupies will surely make the trek across the bridge for this one.