Super-hot-n-smoky Ghost Pepper chicken wings

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These are finger-licking’ good chicken wings with a mega kick! If you love a grilled chicken wing and can handle the heat, then this one’s for you. I love to serve these at a BBQ (with a warning label on) alongside a fresh salad – a favourite of mine to counteract the heat is chopped mango, lime and mint; you could also do the same with some pineapple or even some cucumber, which is the universal spicy-food-extinguisher.

Used alongside the Smoky BBQ Memphis rub, the Ghost Pepper not only provides a great kick of heat but a wonderfully fruity, chilli flavour that works so well with the smoky flavours of the rub plus the charred, grilled taste you get from the grill.

Spices used in this recipe

  • smokey bbq rub

    Memphis Smoky BBQ Rub – Med

    $3.45
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    Memphis Smoky BBQ Rub – Med

    Product Description

    Our Smoky BBQ rub is a must have for any cook passionate about grilling. We came up with this blend with the idea of having it as a staple on-hand spice mix in the pantry for whatever occasion strikes. Whether it be roasting potatoes or grilling meat let this blend do all the flavour work for you!

    SKU: B00645
    $3.45
  • ghost chili pepper

    Ghost Chilli Peppers- Caution, Extremely Hot Chillies

    $5.99
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    Ghost Chilli Peppers- Caution, Extremely Hot Chillies

    Product description

    CAUTION  WORLD’S NO #3 HOTTEST PEPPER
    The ghost pepper, also known as bhut jolokia, is extremely hot.
    The ghost pepper measures a whopping 1,041,427 SHU!
    In the world of peppers, this hotness is measured based on the Scoville scale.
    The more Scoville heat units (SHU) that pepper has, the spicier it is. For example, the bell pepper has zero SHU, while jalapeño and chipotle peppers measure 10,000 SHU each.

    SKU: A00019
    $5.99

Method

  1. Combine the ghost pepper flakes and BBQ rub in a large bowl with the olive oil and mix to make a paste. Add your chicken wings and toss to coat. Place covered in the fridge for 1 hour.

  2. Heat your griddle pan or BBQ to med-high heat. Place the wings on and grill for about 10-12 minutes, or until cooked through, turning frequently to ensure the spices don’t burn.
    Serve these at a BBQ (with a warning label on) alongside a fresh salad – a favorite of mine to counteract the heat is chopped mango, lime, and mint; you could also do the same with some pineapple or even some cucumber, which is the universal spicy-food-extinguisher.

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