How to Make the Ultimate Hot Ones Chicken Wing

Ingredients

• 2 lb Chicken Wings (Party wings, keep skin on, split into flats and drumettes)
• 2 cup Pickle Juice (Dill pickle juice, no added sugar; acts as a wet brine)
• 1 tsp Pepper X Powder (Extremely hot (≈5 million Scoville); wear gloves when handling)
• 1/4 cup Potato Starch (Creates a light, crisp coating)
• 2 tbsp Cornstarch (Adds extra crunch)
• 1 tsp Baking Powder (Draws moisture from skin for extra crispness)
• 1 tsp Salt (Kosher salt for coating)
• 1/2 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder (For coating mix)
• 1 tsp Onion Powder (For coating mix)
• 1/2 tsp Cayenne Pepper (Regular cayenne for extra heat)
• 2 qt Canola Oil (High smoke point for deep frying)
• 1/2 cup Unsalted Butter (Melted, for sauce)
• 4 clove Fresh Garlic (Minced, for sauce)
• 2 tbsp Gochujang (Korean chili paste adds umami and subtle sweetness)
• 1 tbsp White Vinegar (For classic buffalo tang)
• 1/2 tsp Additional Pepper X Powder (for sauce) (Boosts sauce heat to 5 million Scoville range)

Instructions

1. Brine the Wings

   Place the chicken wings in a zip‑top bag, add 2 cups of pickle juice and 1 tsp of Pepper X powder, seal, and refrigerate for 30 minutes, turning occasionally.

   Time: PT30M

2. Dry the Wings

   Remove wings from the brine, discard excess liquid, and pat completely dry with paper towels on a wire rack.

   Time: PT5M

3. Prepare the Coating Mix

   In a shallow dish combine 1/4 cup potato starch, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, and 1 tsp Pepper X powder. Mix well.

   Time: PT5M

4. Coat the Wings

   Place the dried wings in the coating mix, toss until each piece is lightly dusted. Shake off excess and set aside on the wire rack.

   Time: PT5M

5. Heat the Oil

   Fill the deep fryer or pot with canola oil to a depth of 2‑3 inches. Heat to 375°F, then reduce to 350°F before adding the wings.

   Time: PT5M

   Temperature: 375°F

6. Fry the Wings

   Working in batches, fry the coated wings for about 8 minutes, or until golden‑brown and internal temperature reaches 165°F. Maintain oil at 350°F throughout.

   Time: PT8M

   Temperature: 350°F

7. Make the Fiery Sauce

   In a large bowl melt 1/2 cup butter, then whisk in 4 minced garlic cloves, 2 tbsp gochujang, 1 tbsp white vinegar, a pinch of salt, and 1/2 tsp Pepper X powder until smooth.

   Time: PT10M

8. Toss Wings in Sauce

   Transfer the hot fried wings into a large zip‑bag, pour the sauce over them, seal, and shake vigorously until every wing is evenly coated.

   Time: PT2M

9. Serve

   Arrange the wings on a platter, garnish with optional celery sticks and blue‑cheese dressing if desired, and enjoy the heat!

   Time: PT0M

Nutrition Facts

Calories

2000

Protein

120 g

Carbohydrates

80 g

Fat

140 g

Fiber

0 g