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Scorpion Pepper Hot Wings

Scorpion Pepper Hot Wings

Wings: Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and place an oven proof rack over the foil.

In a small bowl, whisk together baking powder, Scorpion Pepper Salt, Long Pepper, and Smoked Spanish Paprika. Pour mixture into a large zip lock bag and then add the wings. Shake vigorously until all of the wings are coated.

Place wings skin side up onto baking rack and bake for 20 minutes. Turn wings and continue baking for another 20 minutes. Turn wings again and bake for a final 15 minutes to crisp up the skin.

Hot Sauce: In a small saucepan over medium low heat, melt the butter. Add white vinegar, Garlic Powder, Oak Smoked Salt, Slow Burn Seasoning, Granulated Garlic, Smoked Spanish Paprika, and Fancy Chervil.

Arrange the wings on a platter and pour the sauce over the wings.

Chicken Wings

- 3 tablespoons baking powder

- 1 tablespoon (4240) Scorpion Pepper Salt (for pure Scorpion pepper powder see 5092)

- 1 teaspoon (5057) Long Pepper "Wild Picked", freshly ground

- 1 teaspoon (5014) Smoked Spanish Paprika

- 3 pounds chicken wing sections

Hot Sauce

- 8 tablespoons unsalted butter

- ¼ cup white vinegar

- 1 tablespoon (5030) Minced Garlic

- 1 teaspoon (4052) Viking Oak Smoked Salt

- 1 tablespoons (7102) Slow Burn Seasoning  

- 2 tablespoons (5007) Granulated Garlic

- 1 tablespoon (5014) Smoked Spanish Paprika

- 1 tablespoon (5129) Fancy Chervil

For very hot wings add ¼ teaspoon of Scorpion Pepper Powder (5092). For volcano hot wings add 1/2 Scorpion Pepper Powder (5092). NOTE: Scorpion Pepper Powder will mess you up

Use the hottest salt in the world for some flaming hot chicken wings


More Information
SKU R116


Prep Time 20 Minutes
Cook Time 55 Minutes
Total Time 75 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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