Popeyes(™) Ghost Pepper Wings

If you like a lot of heat in your wings, then I have a secret recipe just for you.  For a limited time Popeyes had ghost pepper wings on the menu.  These tender, juicy, bone-in chicken wings are breaded in a southern-style crispy coating that is seasoned with ghost peppers.  I will warn you though, ghost peppers are 400 times hotter than Tabasco sauce.  So if you’re brave, try these ghost pepper wings.  You can adjust the heat by using less ghost pepper in the recipe.

If this dish is too spicy for you, then try this teriyaki wings recipe on our forum: Go Here


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New Secret Recipe

Popeyes(™) Ghost Pepper Wings
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Package of Chicken Wings (skin on, not frozen)
Zatarain’s Crispy Southern Frying Mixture
Ghost Peppers (qty 6-12)
Celery (Optional)
Bleu Cheese (Optional)
Seasoned Flour Mixture:
2 Cups All Purpose Flour
2 Tsp Baking Powder
1 Tbsp Cayenne Pepper
1 Tbsp Garlic Powder
1 Tsp Salt & Pepper
1 Tsp Paprika
6 – 12 Ground Ghost Chili Peppers

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 each other

Cut in between the two bones that split to separate the two pieces from each other

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.

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Until Next Time… Be Well!

Kind Regards,


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