Deep Fried Ghost Pepper Wings Recipe (with Video)

Brining the chicken wings
1. Combine the brine ingredients in a medium bowl and whisk until the salt and sugar have dissolved.
2. Add the chicken wings and refrigerate for 2-3 hours.
3. After the brining, rinse the chicken wings and blot them dry with paper towels.
Breading the chicken wings
1. In a large mixing bowl, blend together the dry ingredients required for the breading.
2. In a separate medium-sized bowl, pour in the buttermilk.
3. Take a few chicken wings at a time, ensuring each is well coated with the flour blend.
4. Gently dip them into the buttermilk until fully moistened.
5. Remove the wings from the buttermilk and coat them with the flour until a satisfying coating forms on each one.
6. Place the breaded wings on a tray, allowing them to rest briefly, which helps the flour adhere more effectively to the wings.
Frying the chicken wings
1. Preheat an ample amount of cooking oil for frying the chicken wings.
2. You can use a deep fryer or a large cast iron skillet equipped with a thermometer.
3. Heat the oil to reach 375 degrees.
4. Fry the chicken wings in batches of 4 or 5 for approximately 9-10 minutes or until they reach 165 degrees internally.
5. Once fried, remove them from the hot oil and let them rest for 5 minutes on a baking sheet with a wire rack.
Serving the chicken wings
1. Serve them with a side of blackened ranch dressing for dipping.