World's Hottest Wings (ft. Spice King Cam)

Ingredients

• 2 pounds Chicken Wings (fresh or thawed, whole wings)
• 1 cup Buttermilk (for brining)
• 0.5 cup Pickle Juice (from dill pickles, adds tang)
• 0.25 cup Potato Starch (creates a light, crispy coating)
• 1 tablespoon Scorpion Salt (specialty hot salt made with scorpion pepper powder)
• 2 Carolina Reaper Peppers (handle with gloves; extremely hot (1,500,000–2,200,000 SHU))
• 1 stick Unsalted Butter (113 g, melted for sauce)
• 1 Lemon (juiced, about 2 Tbsp)
• 2 tablespoons Hot Honey (store‑bought or homemade chili‑infused honey)
• 4 cups Vegetable Oil (for deep frying, high smoke point)

Instructions

1. Brine the Wings

   In a large bowl combine 1 cup buttermilk and ½ cup pickle juice, add the chicken wings, toss to coat, cover and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

2. Prepare the Coating

   In a shallow dish mix ¼ cup potato starch with 1 Tbsp scorpion salt until evenly combined.

   Time: PT5M

3. Make the Carolina Reaper Butter Sauce

   Melt 1 stick unsalted butter in a small saucepan over medium heat. Add the finely chopped Carolina Reaper peppers (wear gloves) and sauté for 2 minutes. Stir in the juice of 1 lemon and 2 Tbsp hot honey, remove from heat.

   Time: PT5M

4. Dredge and Fry the Wings

   Remove wings from the brine, pat dry, and coat each wing in the starch‑salt mixture, shaking off excess. Heat vegetable oil in a deep pot to 350°F. Fry wings in small batches, avoiding crowding, for 8‑10 minutes until golden brown and crispy. Transfer to paper towels to drain.

   Time: PT20M

   Temperature: 350°F

5. Toss Wings in Sauce

   Place the fried wings in a large bowl, pour the hot butter sauce over them, and toss until every wing is evenly coated.

   Time: PT5M

Nutrition Facts

Calories

2000

Protein

30 g per serving

Carbohydrates

5 g per serving

Fat

35 g per serving

Fiber

0 g per serving