top of page

The Gut Crusher

Recipes for Home and Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 4.4 lbs. (2kg) chicken wings

  • Oil for deep frying

  • 1½ cups chili chips – roughly crushed

  • 1 tablespoon green Serrano chili powder

Seasoned Flour:

  • 1 cup glutinous rice flour

  • Salt and cracked black pepper – to taste

Buttermilk Sauce:

  • 1 cup buttermilk

  • 1 tablespoon hot sauce

  • 1 teaspoon sweet paprika

  • 2 teaspoons cayenne pepper

  • 3 teaspoons scorpion chili powder

  • 1 tablespoon Carolina Reaper sauce

  • Salt and cracked black pepper – to taste


Seasoned Flour:

Using a large bowl, mix the rice flour, salt, and cracked black pepper together. 

Buttermilk Sauce:

In a small bowl, stir the buttermilk, hot sauce, paprika, cayenne pepper, scorpion chili powder, Carolina Reaper sauce, salt, and pepper through until completely combined.

Preheat the oil to 356°F (180°C)

Coat the chicken wings in the seasoned flour.

Dip the wings through the buttermilk sauce.

Toss the wings through the crushed chili chips until fully coated.

Fry the chicken wings for 3-5 minutes, or until lightly crispy golden brown and cooked through.

Drain the wings, on paper towel, for 2 minutes, then dust the wings in green Serrano chili powder.

Garnish with freshly chopped Carolina Reaper peppers.

Serve hot with an ice-cold beer (or ice-cream!!!)

bottom of page