Carolina Reaper Wings
Carolina Reaper Wings is a medium American recipe that serves 4. 210 calories per serving. Recipe by Tim Clowers / Cook it with Tim on YouTube.
Prep: 15 min | Cook: 1 hr 50 min | Total: 2 hrs 20 min
Cost: $54.64 total, $13.66 per serving
Ingredients
- 2 lb Chicken Wings (whole, bone‑in, skin on; pat dry)
- 2 Tbsp Blazing Star Reaper Seasoning (heavy coating; store‑bought or homemade blend of Carolina Reaper powder, salt, garlic powder)
- 0.25 cup Filipino Banana Ketchup (sweet, tangy base for the sauce)
- 2 Tbsp Unsalted Butter (cut into cubes for quick melting)
- 1 Tbsp Hot Sauce (your favorite brand; adds extra heat)
- 1 tsp Blazing Star Reaper Seasoning (for sauce) (adds a final punch of heat to the sauce)
- to taste Salt (optional, depending on seasoning salt level)
Instructions
Season the Wings
Pat the chicken wings dry with paper towels, place them in a mixing bowl, and toss thoroughly with 2 Tbsp of Blazing Star Reaper Seasoning and a pinch of salt until evenly coated.
Time: PT10M
Preheat the Smoker
Set the smoker to a steady 275°F and allow it to come to temperature before adding the wings.
Time: PT5M
Temperature: 275°F
Smoke the Wings
Arrange the seasoned wings in a single layer on the smoker rack. Smoke for about 1 hour 45 minutes, or until the internal temperature reaches 165°F and the skin is slightly crisp.
Time: PT1H45M
Temperature: 275°F
Prepare the Reaper Sauce
While the wings are smoking, melt 2 Tbsp butter in a saucepan over medium heat. Stir in 0.25 cup banana ketchup, 1 Tbsp hot sauce, and 1 tsp reaper seasoning. Simmer gently for 5 minutes, stirring occasionally, until the sauce is glossy.
Time: PT5M
Temperature: medium heat
Toss Wings in Sauce
Remove the smoked wings from the smoker and place them back into the mixing bowl. Pour the hot reaper sauce over the wings and toss until each piece is fully coated.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 14 g
- Carbohydrates
- 6 g
- Fat
- 13 g
- Fiber
- 0.5 g
Dietary info: Gluten‑Free (if seasoning is gluten‑free), High‑Protein, Spicy
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Blazing Star Reaper Seasoning: Carolina Reaper Powder, Extreme Hot Chili Rub
- Instead of Filipino Banana Ketchup: Regular tomato ketchup with a splash of banana puree
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Hot Sauce: Sriracha, Tabasco
- Instead of Blazing Star Reaper Seasoning (for sauce): Carolina Reaper Powder
- Instead of Salt: Kosher Salt, Sea Salt
Equipment Needed
- Smoker
- Mixing Bowl
- Saucepan
- Tongs
- Meat Thermometer
- Aluminum Foil (optional)
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Heavy coating of reaper seasoning before smoking
- Maintaining smoker temperature at 275°F
- Ensuring chicken reaches an internal temperature of 165°F
- Gentle simmer of sauce to keep butter emulsified
Chef Tips from the Video
- Pat the wings completely dry before seasoning; moisture prevents the rub from adhering.
- For extra smoky flavor, add a handful of wood chips (hickory or apple) to the smoker.
- Let the wings rest for 5 minutes after smoking before tossing in sauce; this helps the skin stay crisp.
Troubleshooting
Wings are dry after smoking.
Increase the smoking time by 10‑15 minutes at the same temperature or baste the wings with a little melted butter halfway through.
Sauce separates or looks oily.
Reduce heat to low, whisk continuously, and add a splash of water or extra banana ketchup to re‑emulsify.
Wings are not spicy enough.
Add an extra half‑teaspoon of reaper seasoning to the sauce or sprinkle additional seasoning after tossing.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat in the oven or smoker.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Smoke the wings a day ahead and store them refrigerated; re‑heat in the smoker or oven before tossing with sauce.
- The reaper sauce can be prepared up to 3 days in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of extremely hot chicken wings like Carolina Reaper Wings in American Southern cuisine?
Spicy chicken wings have become a staple of American bar and game‑day culture, especially in the South where heat‑loving diners enjoy the thrill of extreme chilies. The Carolina Reaper, recognized as one of the world’s hottest peppers, was cultivated in South Carolina and has been adopted by wing enthusiasts to push the heat envelope, turning a classic appetizer into a brag‑worthy challenge.
How do traditional Southern wing recipes differ from the smoked Carolina Reaper Wings featured on the YouTube channel Tim Clowers / Cook it with Tim?
Traditional Southern wings are often deep‑fried and tossed in a buttery hot sauce like Frank’s RedHot, whereas Tim Clowers’ version smokes the wings low and slow at 275°F and uses a unique blend of Blazing Star Reaper Seasoning plus a sweet banana ketchup‑based sauce, giving both smoky depth and a distinct sweet‑heat flavor.
What regional variations exist for extremely spicy wing preparations within the United States?
In the Southwest, chefs may incorporate chipotle or ghost pepper rubs and serve the wings with a lime‑infused crema. In the Midwest, a “Buffalo” style with vinegar‑based hot sauce is common, while the Southeast often adds brown sugar or honey to balance heat. Tim Clowers’ recipe reflects a modern fusion of Southern smoking techniques with Asian-inspired banana ketchup.
What occasions or celebrations are Carolina Reaper Wings traditionally associated with in American food culture?
These ultra‑spicy wings are popular at sports viewing parties, competitive eating contests, and “heat‑challenge” gatherings where diners test their tolerance. They also appear at festivals celebrating hot peppers, such as the National Hot Pepper Festival in New Mexico.
What authentic ingredients are essential for a traditional Carolina Reaper wing sauce, and what are acceptable substitutes?
Authentic sauce ingredients include Carolina Reaper or Blazing Star Reaper Seasoning, butter, and a tangy base like vinegar‑based hot sauce. Tim Clowers substitutes the tangy base with Filipino banana ketchup for a sweet twist; you can replace banana ketchup with regular tomato ketchup mixed with a dash of sugar if unavailable.
What are the most common mistakes to avoid when making Smoked Carolina Reaper Wings on the YouTube channel Tim Clowers / Cook it with Tim?
Common errors include under‑seasoning the wings before smoking, letting the smoker temperature fluctuate, and overheating the sauce which causes butter to separate. Tim emphasizes a heavy rub, a steady 275°F smoke, and gentle simmering of the sauce to keep it glossy.
Why does Tim Clowers / Cook it with Tim’s recipe use a low‑and‑slow smoking method at 275°F instead of a higher temperature or deep‑frying?
Smoking at 275°F allows the meat to stay juicy while absorbing deep smoke flavor, and it gives the reaper seasoning time to penetrate the skin without burning. Higher temperatures would crisp the exterior quickly but could leave the interior undercooked or cause the ultra‑hot seasoning to scorch.
Can I make the Smoked Carolina Reaper Wings ahead of time and how should I store them?
Yes, you can smoke the wings up to a day in advance, store them in an airtight container in the refrigerator, and reheat in the smoker or oven before tossing with the sauce. The sauce itself can be prepared up to three days ahead and refrigerated.
What does the YouTube channel Tim Clowers / Cook it with Tim specialize in?
The YouTube channel Tim Clowers / Cook it with Tim specializes in approachable, step‑by‑step cooking tutorials that blend classic techniques with modern twists, often featuring grilling, smoking, and bold flavor experiments for home cooks.
How does the YouTube channel Tim Clowers / Cook it with Tim’s approach to extreme‑heat wing recipes differ from other cooking channels?
Tim Clowers focuses on clear visual cues, precise temperature control, and practical tips for home smokers, whereas many other channels may rely on deep‑frying or vague heat levels. His method emphasizes flavor development through smoking and a balanced sauce that tempers the intense heat.
Last updated: September 1, 2026
