📝 About This Recipe
Experience the exhilarating heat of the Himalayas with these ultra-crispy wings, seasoned with a handcrafted Bhut Jolokia finishing salt. This dish focuses on the purity of the chili's floral, smoky profile rather than a heavy sauce, allowing the natural sweetness of the chicken to shine through the fire. It is a sophisticated take on heat that balances the intense capsaicin of the ghost pepper with the mineral richness of sea salt and aromatic citrus zest.
🥗 Ingredients
The Ghost Pepper Salt (Finishing Seasoning)
- 1/4 cups Flaky Sea Salt (Maldon or similar high-quality flake)
- 1/2 teaspoon Dried Ghost Pepper (Bhut Jolokia) (finely ground; use gloves when handling)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1/2 teaspoon Dried Lemon Peel (finely minced)
- 1/2 teaspoon Garlic Powder (high-quality roasted garlic powder if available)
The Wings
- 3 pounds Chicken Wings (flats and drumettes separated)
- 1 tablespoon Baking Powder (aluminum-free; essential for crispiness)
- 1 teaspoon Kosher Salt (for initial dry brine)
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil)
Aromatic Toss & Garnish
- 2 tablespoons Unsalted Butter (melted)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Fresh Lime (cut into wedges)
- 2 pieces Green Onions (thinly sliced on a bias)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing every trace of moisture is the secret to achieving a glass-like crunch.
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2
In a large bowl, toss the dried wings with 1 tablespoon of baking powder and 1 teaspoon of kosher salt. The baking powder alters the pH of the skin, allowing it to crisp more efficiently.
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3
Place the wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour (or up to 8 hours) to air-dry the skin.
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4
Preheat your oven to 425°F (220°C). If using an air fryer, preheat to 400°F.
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5
While the oven heats, prepare the Ghost Pepper Salt. In a small mortar and pestle or a spice bowl, combine the flaky sea salt, ground ghost pepper, smoked paprika, dried lemon peel, and garlic powder.
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6
Gently bruise the salt flakes with the spices to release the citrus oils and ensure the heat is evenly distributed throughout the salt grains.
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7
Lightly brush the wings with neutral oil and arrange them in a single layer on the wire rack, ensuring they aren't touching.
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8
Bake for 35-45 minutes, flipping halfway through, until the wings are golden brown and the skin is bubbling and crispy.
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9
Remove the wings from the oven and let them rest for 2 minutes on the rack to allow the internal juices to stabilize.
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10
Transfer the hot wings to a large, clean stainless steel bowl. Drizzle with the melted butter and toss gently to coat.
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11
While the wings are still tacky from the butter, sprinkle 1 to 2 tablespoons of the Ghost Pepper Salt over them. Toss vigorously to ensure every nook and cranny is seasoned.
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12
Add the sliced green onions and fresh cilantro to the bowl and give one final toss.
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13
Plate the wings immediately, serving with fresh lime wedges to provide a bright acid hit that cuts through the intense heat.
💡 Chef's Tips
Always wear gloves when handling ghost pepper powder to avoid skin irritation or accidental eye contact. For maximum crispiness, never crowd the pan; airflow is your best friend when oven-roasting wings. If you don't have ghost pepper, you can substitute with Habanero powder, though the heat level will be significantly lower. Make extra Ghost Pepper Salt! It stores well in an airtight jar for up to 3 months and is incredible on popcorn or roasted potatoes. Ensure your baking powder is fresh; if it's past its prime, the wings will not achieve that signature 'fried' texture.
🍽️ Serving Suggestions
Serve with a cooling cucumber and yogurt dip (Raita) to balance the Bhut Jolokia heat. Pair with a crisp, hoppy IPA or a slightly sweet Riesling to complement the spice. A side of honey-glazed carrots provides a sugary contrast to the salty-spicy profile. Provide plenty of wet napkins and perhaps a small glass of milk for those sensitive to extreme heat. Serve alongside chilled celery sticks and jicama batons for a refreshing crunch.