I Cooked The World's Spiciest Meal

Ingredients

• 12 pieces Chicken Wings (drumettes) (bone‑in, drumettes preferred)
• 0.5 cup All-Purpose Flour (sifted)
• 0.25 cup Cornstarch (adds extra crispness)
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Carolina Reaper Chili Powder (extremely hot; wear gloves when handling)
• 1 pinch Trinidad Scorpion Powder (optional, for extra heat)
• 2 tablespoon Frank's RedHot Sauce (adds flavor to wet batter)
• 3 large Eggs (for wet batter, bind coating)
• 2 tablespoon Hot Honey (glaze after frying)
• 1 bag Flamin Hot Cheetos (crushed, used as dust topping)
• few drops Red Food Coloring (optional, for bright red batter)
• 2 tablespoon Chives (chopped, garnish)
• 4 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 1 package Instant Ramen Noodles (crushed, incorporated into dry batter for crunch)
• 1 packet Ramen Seasoning Packet (adds umami to dry batter)

Instructions

1. Season the Chicken

   Pat the chicken wings dry with paper towels. Sprinkle with salt and Old Bay seasoning, then toss to coat evenly.

   Time: PT5M

2. Crush Ramen and Cheetos

   Place the instant ramen noodles and Flamin Hot Cheetos in a zip‑top bag. Seal and crush with a rolling pin until fine crumbs form.

   Time: PT3M

3. Prepare Dry Batter

   In a mixing bowl combine flour, cornstarch, Old Bay, salt, Carolina Reaper powder, Trinidad Scorpion pinch, ramen seasoning packet, and the crushed ramen crumbs. Mix until uniform.

   Time: PT3M

4. Prepare Wet Batter

   In another bowl whisk together eggs, Frank's RedHot sauce, hot honey, and a few drops of red food coloring until smooth.

   Time: PT2M

5. Heat Oil

   Fill the large pot with vegetable oil to a depth of about 3 inches. Heat over medium‑high until the oil reaches 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

6. Dredge the Wings

   Dip each wing first into the wet batter, let excess drip off, then coat in the dry batter. For extra crunch, repeat: dip again in wet batter and back into dry batter.

   Time: PT5M

7. Fry the Wings

   Carefully lower the coated wings into the hot oil. Fry for 4‑5 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT5M

   Temperature: 375°F

8. Drain and Glaze

   Remove wings with tongs and place on a paper‑towel‑lined plate. Drizzle hot honey evenly over the hot wings.

   Time: PT2M

9. Add Final Touches

   Sprinkle crushed Flamin Hot Cheeto dust over the glazed wings and garnish with chopped chives.

   Time: PT1M

10. Serve

    Arrange the wings on a serving platter and enjoy while still hot.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

32g

Fat

26g

Fiber

2g