Ghost Pepper Wings
Recipes for Home and Restaurant
by Nadine Lloyd
4.4 lbs. (2kg) chicken wings
3 tablespoons glutinous rice flour
2 teaspoons onion powder
1½ teaspoons garlic powder
2-3 tablespoons ghost pepper powder
Salt and pepper to taste
Ghost Pepper Butter Sauce:
²⁄3 cup unsalted butter – melted
2 teaspoons ghost pepper powder
¼ cup hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup freshly chopped ghost peppers
Preheat the oven to 356°F (180°C)
Line two baking trays with baking paper and set aside.
In a medium/large bowl, mix in the onion powder, garlic powder, ghost pepper powder, salt, pepper and rice flour.
Toss the chicken through the seasoned flour until the wings are fully coated.
Place on the lined trays and bake for 25-30 minutes, or until golden crispy.
Whisk the ghost pepper butter sauce ingredients together.
Remove the wings from the oven and brush them with the butter sauce.
Continue to brush until all the butter sauce has been applied.
Return the wings to the oven and bake for a further 10-12 minutes, or until glossy and the wings are cooked through.
Garnish with freshly chopped ghost peppers.
Serve hot with an ice-cold beer or glass of dry white wine.