Spicy Wings (ft. Spice King Cam)

Ingredients

• 2 pounds Chicken Wings (fresh, split at the joint)
• 1 cup Buttermilk (for brining)
• 0.5 cup Pickle Juice (from dill pickles, adds tang)
• 0.5 cup Potato Starch (for dredging, creates crisp coating)
• 2 tablespoon Scorpion Salt (hot chili-infused salt; optional substitute with 1 tbsp chili powder + 1 tbsp salt)
• 2 piece Carolina Reaper Peppers (handle with gloves; extremely hot)
• 1 stick Unsalted Butter (cut into cubes)
• 1 whole Lemon (freshly squeezed)
• 2 tablespoon Hot Honey (store‑bought or homemade with honey and chili flakes)
• 2 quart Vegetable Oil (neutral oil for deep‑frying)

Instructions

1. Make the Brine

   In a large bowl combine 1 cup buttermilk and ½ cup pickle juice, stir well.

   Time: PT5M

2. Brine the Wings

   Add the chicken wings to the brine, ensuring they are fully submerged. Cover and refrigerate for 2 hours.

   Time: PT2H

   Temperature: 4°C

3. Prepare Dredge Mix

   In a shallow dish combine ½ cup potato starch with 2 tbsp scorpion salt; whisk to distribute evenly.

   Time: PT5M

4. Dry and Dredge Wings

   Remove wings from brine, pat dry with paper towels, then toss in the starch‑salt mixture until evenly coated.

   Time: PT10M

5. Heat Oil

   Fill the frying pan with enough vegetable oil to submerge the wings and heat to 350°F.

   Time: PT10M

   Temperature: 350°F

6. Fry the Wings

   Carefully lower the coated wings into the hot oil. Fry for about 12 minutes, turning once, until golden brown and crispy.

   Time: PT12M

   Temperature: 350°F

7. Drain Wings

   Using tongs, remove the wings and place on a paper‑towel‑lined tray to drain excess oil.

   Time: PT5M

8. Make the Carolina Reaper Sauce

   In a small saucepan melt 1 stick butter over medium heat. Add the finely chopped Carolina Reaper peppers, squeeze the juice of 1 lemon, and stir in 2 tbsp hot honey. Cook for 3–4 minutes, stirring constantly, until the sauce thickens slightly.

   Time: PT5M

   Temperature: medium heat

9. Toss Wings in Sauce

   Transfer the fried wings to a large bowl, pour the hot sauce over them, and toss until each wing is evenly coated.

   Time: PT2M

10. Serve

    Arrange the wings on a serving platter. Provide milk or yogurt on the side to tame the heat.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

10g

Fat

30g

Fiber

2g