Smoked Ghost Chicken Wings Marinated in Smoked Ghost Olive Oil Blend

Crisp-skinned chicken wings, smoky paprika, garlic powder, and a little brown sugar come together in a bold, bronzed bake that’s built for game day or a laid-back weekend cookout. Smoked Ghost Pepper Infused Olive Oil brings smoky ghost pepper heat, a rich olive oil base, and a deep char-friendly finish that sinks into the wings as they marinate, so every bite lands with fire and flavor. It’s the kind of crowd-pleasing plate that disappears fast at a party table or casual family dinner.

Garden Infuzions

Smoked Ghost Chicken Wings Marinated in Smoked Ghost Olive Oil Blend

Smoky, fiery chicken wings get a bold flavor soak in Smoked Ghost Pepper Infused Olive Oil, then roast until the skin turns bronzed and crisp for a game day plate with real attitude.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Appetizers, Dinner, Snacks

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds chicken wings split at the joints and tips removed
• 3 tablespoons Smoked Ghost Pepper Infused Olive Oil
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon chopped fresh parsley for garnish
• Celery sticks for serving
• Ranch or blue cheese dip for serving

Equipment

• 1 Large mixing bowl For tossing the wings and marinade
• 1 wire rack Set on a sheet pan for crisp roasting
• 1 Sheet Pan Lined with foil for easier cleanup
• 1 whisk For blending the marinade
• 1 Tongs For flipping the wings safely
• 1 set Measuring spoons For accurate seasoning

Method

 

Instructions

1. 1. Preheat the oven to 425°F and set a wire rack on a sheet pan lined with foil for easier cleanup.
2. 2. Pat the chicken wings very dry with paper towels so the seasoning can cling and the skin can roast up crisp.
3. 3. In a large bowl, whisk together the Smoked Ghost Pepper Infused Olive Oil, soy sauce, lemon juice, smoked paprika, garlic powder, salt, black pepper, onion powder, brown sugar, and cornstarch.
4. 4. Add the wings and toss until every piece is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
5. 5. Arrange the wings in a single layer on the prepared rack, leaving space between each piece.
6. 6. Roast for 35 to 45 minutes, flipping once halfway through, until the skin is bronzed, crisp, and the wings are cooked through.
7. 7. If you want extra color, broil the wings for 1 to 2 minutes at the end, watching closely so they do not overbrown.
8. 8. Transfer to a platter, sprinkle with parsley, and serve hot with celery sticks and dip on the side.

Notes

For deeper smoky flavor, marinate the wings longer, but keep them refrigerated the whole time. The cornstarch helps the skin roast up with a light crisp edge, and a quick broil at the end adds extra color without changing the flavor balance. Keep an eye on the wings during the final minutes because the featured blend brings bold heat that shines best when the skin is bronzed, not burnt.

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Recipe Tips

Pat the wings dry before marinating so the skin can roast up crisp instead of steaming. If you want a gentler heat level, reduce the featured blend slightly and keep the smoked paprika in place for that deep, savory backbone.

Serving Suggestions

Serve these wings hot with celery sticks, ranch or blue cheese dip, and a pile of napkins. They also work well with roasted potatoes, a crunchy slaw, or a simple corn-and-tomato side for a cookout spread.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer until the skin is heated through and the edges crisp back up.

Variations

Toss the finished wings with a spoonful of honey for a sweet-heat glaze, or finish with chopped parsley and a squeeze of lemon for a brighter plate. You can also use the same marinade on drumsticks or party-sized thighs.

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