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Grilled Ghost Pepper Chicken Wings

Recipe Source by the Perdue Farms Culinary Team

Grilled Ghost Pepper Chicken Wings

Recipe Source by the Perdue Farms Culinary Team
In the top 10 list of the world's hottest chili peppers, ghost peppers turn up the heat volume in this classic wings recipe. Be sure to wear gloves when handling peppers and serve wings with a milk- or yogurt-based beverage or blue cheese dipping sauce to cut the heat.

Recipe Quick Facts

Prep
15
Minutes .
Cook
25
Minutes .
The link to Grilled Ghost Pepper Chicken Wings has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 to 2 ghost peppers, finely chopped with stem and seeds removed*
  • 1/2 cup hot sauce
  • 2 tablespoons honey
  • 2 tablespoons butter

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

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$24.99 Each
avg/ea
Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

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Limited Time Only Save 70%
Regular Price $29.99 Sale Price $8.99 Each
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Step 1

Recipe step image

Step 1

Preheat grill to medium-high heat (400 F).

Step 2

Step 2

In a large bowl, mix together oil, garlic powder, onion powder, paprika, salt and black pepper. Add wings to bowl and toss to coat.

Step 3

Step 3

Place wings on grill and cook for 20 to 25 minutes, turning occasionally, until they are crispy and reach an internal temperature of 180 to 185 F.

Step 4

Step 4

While wings are grilling, make a sauce by combining hot sauce, honey, chopped ghost peppers and butter in a small saucepan over medium heat. Stir until butter is melted and ingredients are well combined.

Step 5

Step 5

When wings are cooked through, remove from grill and place in a large bowl. Pour sauce over wings and toss to coat evenly. Serve immediately.

*Remember to wear gloves when handling ghost peppers, and do not touch eyes or sensitive skin with fingers or anything that has come in contact with peppers.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS