Salt and Scotch Bonnet Pepper Wings
Salt and Scotch Bonnet Pepper Wings
Ingredients
For the Wings
- 2 pounds chicken wings, wing tips removed, drumettes and flats separated
- 1 egg
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose complete seasoning
- 1 tablespoon Royal G chicken seasoning
- 1 Scotch Bonnet pepper, pinch, finely minced
For Frying
- 4 cups vegetable oil, or enough to deep fry
- 1 Scotch Bonnet pepper, whole
For the Finishing Sauce
- 1 tablespoon butter
- 1 teaspoon Scotch Bonnet pepper, finely minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chili flakes, optional, for extra heat
Instructions
- 1
Wash the chicken wings thoroughly under cold water and pat them completely dry with paper towels. Place the dried wings into a large mixing bowl.
⏱️ 5 min
- 2
Add the egg, cornstarch, all-purpose complete seasoning, Royal G chicken seasoning, and the pinch of minced Scotch Bonnet pepper to the chicken wings in the bowl. Mix thoroughly by hand, ensuring each wing is evenly coated.
⏱️ 5 min
- 3
Cover the bowl and let the chicken wings marinate at room temperature for at least 30 minutes. For best results, marinate for 1-2 hours in the refrigerator.
⏱️ 30 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the whole Scotch Bonnet pepper to the hot oil to infuse flavor.
⏱️ 5 min•🌡️ 350
- 5
Working in batches to avoid overcrowding the pan, carefully place the marinated chicken wings into the hot oil, one by one. Fry for 8-10 minutes, stirring occasionally, until they are golden brown and crispy, and cooked through. Ensure internal temperature reaches 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 6
Using tongs, remove the cooked wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining batches of chicken.
⏱️ 5 min
- 7
Carefully drain most of the frying oil from the pan, leaving about 1 tablespoon of oil behind. Discard the whole Scotch Bonnet pepper from the oil. Reduce the heat to low.
⏱️ 2 min
- 8
Add the butter to the remaining oil in the pan and melt it. Stir in the finely minced Scotch Bonnet pepper, salt, and optional chili flakes. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 9
Transfer the fried chicken wings to a clean, large mixing bowl. Pour the hot butter-pepper mixture over the wings. Toss thoroughly to ensure all wings are evenly coated.
⏱️ 2 min
- 10
Serve immediately and enjoy the golden, glossy, and subtly crisp Salt and Scotch Bonnet Pepper Wings.
Kitchen Tools
Nutrition Facts (per serving)
Salt and Scotch Bonnet Pepper Wings
For the Wings
- 2 pounds chicken wings, wing tips removed, drumettes and flats separated
- 1 egg
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose complete seasoning
- 1 tablespoon Royal G chicken seasoning
- 1 Scotch Bonnet pepper, pinch, finely minced
For Frying
- 4 cups vegetable oil, or enough to deep fry
- 1 Scotch Bonnet pepper, whole
For the Finishing Sauce
- 1 tablespoon butter
- 1 teaspoon Scotch Bonnet pepper, finely minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chili flakes, optional, for extra heat
Instructions
- 1
Wash the chicken wings thoroughly under cold water and pat them completely dry with paper towels. Place the dried wings into a large mixing bowl.
⏱️ 5 min - 2
Add the egg, cornstarch, all-purpose complete seasoning, Royal G chicken seasoning, and the pinch of minced Scotch Bonnet pepper to the chicken wings in the bowl. Mix thoroughly by hand, ensuring each wing is evenly coated.
⏱️ 5 min - 3
Cover the bowl and let the chicken wings marinate at room temperature for at least 30 minutes. For best results, marinate for 1-2 hours in the refrigerator.
⏱️ 30 min - 4
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the whole Scotch Bonnet pepper to the hot oil to infuse flavor.
⏱️ 5 min•🌡️ 350 - 5
Working in batches to avoid overcrowding the pan, carefully place the marinated chicken wings into the hot oil, one by one. Fry for 8-10 minutes, stirring occasionally, until they are golden brown and crispy, and cooked through. Ensure internal temperature reaches 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 6
Using tongs, remove the cooked wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining batches of chicken.
⏱️ 5 min - 7
Carefully drain most of the frying oil from the pan, leaving about 1 tablespoon of oil behind. Discard the whole Scotch Bonnet pepper from the oil. Reduce the heat to low.
⏱️ 2 min - 8
Add the butter to the remaining oil in the pan and melt it. Stir in the finely minced Scotch Bonnet pepper, salt, and optional chili flakes. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 9
Transfer the fried chicken wings to a clean, large mixing bowl. Pour the hot butter-pepper mixture over the wings. Toss thoroughly to ensure all wings are evenly coated.
⏱️ 2 min - 10
Serve immediately and enjoy the golden, glossy, and subtly crisp Salt and Scotch Bonnet Pepper Wings.