The Naga region is the area the infamous Bhut Jolokia (Ghost Pepper) is believed to originate. This pepper is known for its high heat and bright citrus notes, which are enhanced by a refreshing and crisp apple and pear foundation. With this unique sauce, Chef Johnny has created a multi-award-winning Loup Garou Cajun Ghost Wing. It is all-natural, gluten-free, and vegan, with a heat rating of 7/10. The ingredients include pears, applesauce, cider vinegar, ghost peppers, water, onion, carrot, lime juice, sugar, sea salt, garlic, and white pepper.