We've all heard it: You can't fight fire with fire. But what if you can? Science has spoken, and the results prove otherwise. The sweltering Alabama climate can indeed be combated--just not by the usual suspects. Not by ice cream or popsicles (though we still highly recommend). Not by a cold beer or tall glass of sweet tea (also recommended). It can be countered, however, by a steaming bowl of spicy curry or maybe even an order of extra-hot buffalo wings. The fierier, the better. It may seem counterintuitive, but hear us out.

It all has to do with one of our favorite summertime activities here in the South: sweating our biscuit-loving butts off. The science behind it is actually quite simple. Spicy food makes us sweat. Sweat cools us off. So, the spicier the food, the more we sweat, and thus the cooler we become. Bonus if the food is spicy and steamy hot in temperature.

To explain a little more, eating spicy food raises your body's internal temperature to match the temperature outside, causing increased blood circulation. As your stomach and esophagus heat up, your body's natural response is to expel the heat. All the extra activity and added heat results in sweat, starting with gustatory facial sweating (when your face starts sweating after eating spicy food), and as the sweat evaporates from your skin, you cool off.

The concept isn't new either. In fact, it's centuries, even millenniums, old. Just take note of other cultures around the world, namely those in South and Central America, Southeast Asia, Africa, India, and the Caribbean. They all have two things in common: hot weather and even hotter food. Chilis of all shapes, sizes, and spice levels are used prominently in their cuisine, whether that be habanero-heavy hot sauce in Mexico or prik chee fah (chili)-laden Thai red curry. Fun fact: People in countries like Thailand and Mexico consume between 25-200 mg of Capsinoids (a substance naturally present in chilis) daily, while the average central European only consumes about 1.5 mg daily.

But you don't have to travel halfway across the world to get your fill of spicy food or tropical climates--Birmingham has both right in its backyard. We're sharing the spicy secrets of eight of our city's most kicked-up-a-notch dishes. So, the next time you're overcome with Birmingham's unrelenting heat and humidity, try fighting fire with fire.

1. Lava Wings at Wings Plus #3

When you think spicy food, hot wings often are first to come to mind. Deliciously saucy, satisfyingly spicy, and altogether indulgent, buffalo wings are the gameday classic that you crave any day of the year. If truly hot wings are what you desire, then look no further than the Lava Wings at Wings Plus #3 on Greensprings Highway. Tucked into an unassuming strip mall, Wings Plus #3 doesn't mess around when it comes to heat. The flavoring is typical of buffalo wings with a vinegary kick, but the heat is more than a cut above the rest. The sauce's color alone--a blazing bright red--is enough to scare many away. Once you take a bite, the thick, dripping sauce provides a slow burn that intensifies as it marinates the chicken--and your lips! You can get 15 wings for $13.99, so it's a pretty cheap heat fix, as well.

437 Green Springs Hwy. | 205.942.649

2. Spicy Chicken and Vegetables in Flaming Pan at Great Wall Chinese Restaurant

The "secret" menu at Great Wall hasn't been secret in quite some time, but we still like to think of this Chinese dining hotspot as one of Birmingham's hidden gems. Their menu is full of authentic Chinese dishes, with an emphasis on Szechuan cooking prepared by a real, certified Szechuan chef. Each Szechuan master chef has his or her own special chili sauce--Great Wall's is made with more than 20 spices including dried chilis, garlic, star anise, clove, nutmeg, and bay leaves. It shines best in the Flaming Pan dishes, stir-fries with a choice of meat or seafood in a metal pan lined with chopped raw onion and whole dried chilis. The Spicy Chicken and Vegetable Flaming Pan includes bell peppers, carrots, green onion, wood ear mushrooms, and pressed tofu, all served over a lit burner. Not immediately flaming in spice level, the well-balanced dish brings together sweet, salty, savory, and spicy flavors that build into a tingling, lip-numbing heat that's attributed specifically to Szechuan peppercorns. The heat's as satisfying as it is unique. Plus, you can always ask them to adjust the heat level to your preference.

706 Valley Ave. | 205.945.1465 | greatwallbirmingham.com

3. Prawn Chili Masala with Bullet Naan and Mirchi Pakoras at Silver Coin Indian Grill

The triple threat of spice can be found at this Hoover eatery that offers an extensive menu of Indian staples like curries, masalas, vindaloos, tandooris, and more. At Silver Coin, most entrees can be customized to your taste for spice, with four heat levels ranging from mild to extra (also referred to as Indian) hot. Beware: It may take some convincing to get the chef to prepare your dish at full "Indian Heat" level, if he doesn't know you can handle it.

The Prawn Chili Masala, king-sized prawns cooked in a flavorful sauce of bell pepper, onion, tomato, and a generous helping of the restaurant's special ground chili powder mix, is one of the best ways to set your mouth aflame, as the recipe doesn't allow for any cream or cashew milk to temper the heat. For an added kick, order a side or starter of Mirchi Pakoras, fresh raw serrano peppers fried in a light coating of chickpea powder infused with paprika, fennel, caraway seeds, and more chili powder. The spicy peppers are fried whole, seeds and all, so there's no holding back the heat. You might think a nice order of fluffy naan could provide relief, but not if your order the Bullett Naan--it's speckled with garlic and more fresh serrano peppers.

3321 Lorna Road | 205.823.9070 | silvercoinusa.com

4. Weeping Tiger at Taste of Thailand

The name of this dish says it all. Popularly known on most menus as "Thai Beef Salad," Taste of Thailand's version of the dish more than lives up to its creative title. If tigers could cry, it'd no doubt be from the mouth-numbing spice in this dish. The salad starts harmlessly enough with marinated flank steak in a blend of soy sauce, fish sauce, lime juice, and sugar. The cooked steak is served atop a bed of romaine leaves, tomato, cucumber, cilantro, and red onion--again, all harmless. So, what makes the simple salad so scary? The absurd amount of red pepper flakes mixed into the sauce and sprinkled over the top of the dish. The accompanying sweet and vinegary flavors hardly stand up to the spice if you get the dish "Thai Hot," but for those less inclined to walk away with eyes watering (or lips numb), ordering the dish at a more manageable mild or medium is advised.

3321 Lorna Road #3 | 205.978.6863 | tasteofthailandbirmingham.com

5. Stupid Hot Jumbo Tenders at Eugene's Hot Chicken

Zebbie Carney learned to make hot chicken the real way, modeling his sweet, smoky, and spicy seasoning rub after what many consider the pioneer in Nashville-style hot chicken: Prince's. First a popular food truck and now a fast-casual (and extremely busy) lunch spot in Uptown, Eugene's has quite the following for its super-flavorful hot chicken. Unlike buffalo wings, Eugene's chicken features a sweet (dry) heat devoid of biting vinegar. The spices fully coat and flavor the chicken, as the spice blend is mixed with hot oil, then basted onto freshly fried chicken. The best way to get the extreme heat is with an order of Eugene's Stupid Hot Jumbo Tenders; the scale starts at Southern (no heat) and works its way up. The massive, crispy, juicy tenders will have your eyes watering and nose running in no time, so a side of ranch or white barbecue sauce is recommended.

2268 9th Ave. N. | 205.322.7555 | eugeneshotchicken.com

6. Spicy Miso Ramen (with Spice Bomb) at Shu Shop

Birmingham's only Izakaya and Ramen House, Shu Shop is the late-night spot downtown deserves. And Chef Jason Templin's Spicy Miso Ramen is the hot, spicy dish Birmingham spice enthusiasts deserve. The ramen's base is a mix of seaweed broth and miso broth, made with multiple types of miso paste, as well as fermented bean paste, house-made chili paste, crushed red pepper, ginger, garlic, cayenne pepper, and generous amounts of onion. It has a pleasant heat that's heightened by the addition of the restaurant's special Spice Bomb--a dangerously spicy, thick paste made with a cooked down blend of Thai, American, and Mexican chilis, as well as ginger and vinegar. Proceed with caution, though; even the tiniest teaspoon of the concoction will have you sweating from the double whammy of the ramen's hot temperature and spicy flavors. Toppings of braised and smoked chasu, cured egg, Brussels sprouts, green onion, butter-sauteed shiitakes, and corn shoots bring texture and layers of flavor to the spicy soup.

1830 3rd Ave. N. | 205.291.6660 | shushopbham.com

7. Tacos with Jalapeno Bacon and Habanero Puree at Rojo

This Latin and American restaurant has been a staple in the Highland Park neighborhood for the past 16 years. Over that time, owners Clark Lopez and Laney Dejonge have proven they know the secret to keeping happy customers. For one, you've got to give them what they want. Lopez says he noticed early on that the neighborhood didn't love spicy food, so Rojo toned down its recipes for house salsa and queso; however, for the heat seekers out there, they created something even more satisfying: habanero puree. The devilish mix of fresh habaneros, pureed whole with cilantro, salt, lime, and garlic is served alongside and on top of anything customers desire, from grilled steak tacos (pictured) to corndogs and chicken fingers. The spicy sauce is dangerous, with a strong initial heat and an even stronger afterburn, so just a drizzle will do. Another restaurant secret: the recipe is adjusted each week depending on how hot the habaneros are, meaning you'll never have to worry about a weak batch. A sprinkle of salty jalapeno bacon over the top adds a smoky spice to the blistering habanero heat.

2921 Highland Ave. | 205.328.4733 | rojobirmingham.com

8. Shocker Burger at Jack Brown's Beer & Burger Joint

Jack Brown's just celebrated their fourth anniversary serving up delicious burgers to the Birmingham community. The Lakeview restaurant is every bit as busy today as it was when it first opened--and for good reason. They make a damn good burger. One hundred percent all-natural Wagyu beef is used in the patties that are hand-formed and seasoned simply with salt and pepper. Martin's potato rolls provide the soft, buttery vessel, and then creative toppings are up to your taste. For spice enthusiasts, there's no other burger than the Shocker. And shocking it is. The burger is topped with two slices of melted pepper jack, as well as fresh sliced jalapenos and habaneros, plus Jack Brown's special Shocker Sauce, made with habaneros, Louisiana Original Hot Sauce, sriracha, and other "spicy secrets" that can't be told. It truly hurts so good.

2811 7th Ave. S. | 205.203.4512 | jackbrownsjoint.com

--Photos by Wes Frazer

This story appears in Birmingham magazine's August 2018 issue. Subscribe today!