I Cooked Every EXOTIC Hot Pepper

Ingredients

• 2 pounds Chicken Wings (fresh, split at the joint)
• 1/2 cup Unsalted Butter (melted)
• 4 pieces Shashidito Pepper (seeded, minced; 100 Scoville (very mild))
• 2 pieces Jalapeño Pepper (seeded, minced; 5,000 Scoville)
• 1 tablespoon Calabrian Chili (fresh, minced; 35,000 Scoville)
• 1 tablespoon Bird's Eye Chili (fresh, minced; 100,000 Scoville)
• 1 piece Scotch Bonnet Pepper (seeded, minced; 350,000 Scoville)
• 1 piece Red Savina Habanero (seeded, minced; 550,000 Scoville)
• 1 piece Ghost Pepper (Bhut Jolokia) (seeded, minced; 1,000,000 Scoville)
• 1 piece Peach MAMP BBG Pepper (seeded, minced; 1,500,000 Scoville)
• 1 piece Big Mustard Mama Pepper (seeded, minced; 1,100,000 Scoville)
• 1 piece The Deceiver Pepper (seeded, minced; 1,200,000 Scoville)
• 1 piece XP Pepper (seeded, minced; 1,300,000 Scoville)
• 1 piece Deathridge Chocolate Pepper (seeded, minced; 1,500,000 Scoville)
• 2 pieces 7 Pot Primo Pepper (seeded, minced; 1,800,000 Scoville)
• 1 piece Carolina Reaper (seeded, minced; 2,200,000 Scoville (final pepper))
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 2 tablespoons Soy Sauce (low sodium)
• 2 tablespoons Honey (light)
• 1 tablespoon Brown Sugar (packed)
• 1 teaspoon Paprika (smoked preferred)
• 1 teaspoon Cayenne Pepper (ground)
• 1 teaspoon Salt (kosher)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for tossing wings before baking)

Instructions

1. Prepare the Wings

   Pat the chicken wings dry with paper towels. Toss them in olive oil, salt, and black pepper. Arrange on a wire rack set over a baking sheet.

   Time: PT10M

   Temperature: 425°F

2. Make the Ultra‑Hot Pepper Sauce

   Wearing heat‑resistant gloves, combine all minced peppers (shashidito through Carolina Reaper) in a blender with butter, garlic, ginger, soy sauce, honey, brown sugar, paprika, cayenne, and a pinch of salt. Blend until smooth.

   Time: PT15M

3. Marinate the Wings

   Pour half of the pepper sauce over the wings in the mixing bowl, toss to coat, and let sit for 20 minutes at room temperature.

   Time: PT20M

4. Bake the Wings

   Place the baking sheet with the wire rack in the preheated oven. Bake for 25 minutes, flipping halfway through, until the skin is crisp and internal temperature reaches 165°F.

   Time: PT25M

   Temperature: 425°F

5. Toss in Remaining Sauce

   While the wings are still hot, transfer them to a large bowl and toss with the remaining pepper sauce until fully coated.

   Time: PT5M

6. Rest and Serve

   Let the wings rest for 5 minutes to allow the sauce to set. Serve immediately with dairy‑based antidotes (milk, yogurt) on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

1g