Ghost Pepper Wings
I have a deep passionate love for Popeyes, so this brings me so much joy to be able to make this at home, minus the whole eating a Ghost Pepper thing. This infamous pepper has gotten a lot of fast food attention lately, but due to the small amount used in their recipes I don't quite see the point. In the HellthyJunkFood test kitchen we bring the heat so sit back, relax and enjoy our pain.
Prep: 10 min Fry: 8-12 min
Seasoned Flour Mixture:
- Process your chicken wings with the following intricate steps:
Find the joint
Cut the skin around the joint
Dislocate the joint to show the bones split from eachother
Cut in between the two bones that split to separate the two pieces from eachother
Repeat the same steps with the creepy appendage thingy
- Soak your chicken pieces in buttermilk for an hour
- Mix together your seasoned flour mixture
- Grind up as many or as few ghost peppers as you feel like in a food processor. I am not responsible for whatever you decide to do with these peppers. Use at your own risk.
- Add the ground up ghost pepper flakes to the seasoned flour mixture. Use gloves if handling to prevent destroying yourself. If you don't have gloves then make sure you don't touch your body.
- Toss the chicken from the buttermilk into your flour, back into your buttermilk and one more time in your flour to get a nice coating.
- Deep fry at 365°F for 8-12 minute or until fully cooked on the inside.
- Serve with Bleu Cheese and other Milk products. Have an anti-acid tablet on hand. Have all emergency numbers near by and a sober friend to help out.
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline and in no way represent any actual facts.