Ghost Pepper Chicken Wings with Ghost Pepper Infused Olive Oil

When you want wings with real presence, these Ghost Pepper Chicken Wings bring the fire in a way that still feels balanced and cookable. The flavor starts with Ghost Pepper Infused Olive Oil, then builds into a sticky, savory glaze that clings to every crisp edge.

Garden Infuzions

Ghost Pepper Chicken Wings with Ghost Pepper Infused Olive Oil

Crispy chicken wings tossed in a fiery, flavor-packed ghost pepper glaze for a bold appetizer or game day plate with real heat and plenty of savory charm.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Appetizer, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds chicken wings split at the joints and tips removed
• 1 1/2 tablespoons Ghost Pepper Infused Olive Oil
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup hot sauce
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons chopped parsley for garnish

Equipment

• 1 Rimmed baking sheet For roasting the wings
• 1 wire rack Helps the skin crisp up
• 1 Large mixing bowl For seasoning the wings
• 1 Small Saucepan For the glaze
• 1 Tongs For turning and tossing
• as needed Paper towels For drying the wings

Method

 

Instructions

1. Preheat the oven to 425°F and line a rimmed baking sheet with foil, then set a wire rack on top if you have one.
2. Pat the wings dry with paper towels and place them in a large bowl.
3. Add the Ghost Pepper Infused Olive Oil, olive oil, salt, black pepper, smoked paprika, garlic powder, and onion powder, then toss until the wings are evenly coated.
4. Arrange the wings in a single layer on the prepared rack or baking sheet.
5. Bake for 20 minutes, flip the wings, then bake for 15 to 20 minutes more until browned and cooked through.
6. While the wings bake, combine the hot sauce, butter, honey, apple cider vinegar, Worcestershire sauce, and crushed red pepper flakes in a small saucepan over medium heat.
7. Stir until the butter melts and the glaze looks smooth, then keep it warm over low heat.
8. Transfer the baked wings to a clean bowl and pour the glaze over them. Toss until every wing is well coated.
9. Return the wings to the rack for 3 to 5 minutes if you want the glaze to set a little more.
10. Finish with chopped parsley and serve hot.

Notes

Ghost Pepper Infused Olive Oil brings a strong chile-forward kick, so the glaze lands hot and bold. If you want a gentler wing, reduce the olive oil to 1 tablespoon and lean a little harder on the honey. Bake until the wings are crisp and the juices run clear.

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Recipe Tips

Pat the wings dry before seasoning so they roast up with better texture. For a little less heat, brush on part of the glaze at the end and serve the rest on the side.

Serving Suggestions

Serve these wings with celery sticks, ranch-style dip, crisp fries, or a simple green salad. They also work well as a party platter centerpiece with extra napkins nearby.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer until warmed through and the skin firms back up.

Variations

Try the same glaze on drumsticks, chicken thighs, or cauliflower florets. You can also add a little honey for a sweeter finish or a splash of lime for a brighter edge.

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