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Carolina Reaper Pepper Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Fire-Grilled Carolina Reaper Chicken Wings with Carolina Reaper Blend Olive Oil

These fire-grilled chicken wings bring a smoky char, sticky spice, and a clean Carolina Reaper kick that turns game day or cookout plates into something people remember.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Caribbean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 pounds chicken wings split at the joints and tips removed
  • 2 tablespoons Carolina Reaper Pepper Infused Olive Oil
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsalted butter
  • 2 cloves garlic finely minced
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Equipment

  • 1 Grill Medium-high heat
  • 1 Large mixing bowl For seasoning the wings
  • 1 Small Saucepan For the glaze
  • 1 Tongs For turning the wings
  • 1 Basting Brush For the glaze
  • 1 Instant-read thermometer Optional for doneness checking

Method
 

Instructions
  1. Pat the chicken wings dry with paper towels and place them in a large bowl.
  2. Add the Carolina Reaper Pepper Infused Olive Oil, olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper, then toss until the wings are evenly coated.
  3. Set the wings aside while you preheat a grill to medium-high heat, about 400 degrees F, and oil the grates lightly.
  4. Place the wings on the grill in a single layer and cook for about 10 to 12 minutes per side, turning once the first side is deeply marked and releases easily from the grates.
  5. While the wings grill, combine the honey, lime juice, apple cider vinegar, butter, and minced garlic in a small saucepan over low heat. Stir until the butter melts and the glaze is smooth.
  6. Brush the glaze over the wings during the last 3 to 4 minutes of grilling, turning and brushing again so the coating becomes sticky and glossy.
  7. Move the wings to a cooler part of the grill if needed so the glaze can thicken without charring too fast.
  8. Transfer the wings to a platter, scatter the cilantro over the top, and serve with lime wedges while they are hot.

Notes

Use a light hand with the glaze if you want the pepper heat to stay front and center. The wings are done when the meat is cooked through and the skin has a deep char with a sticky finish. If cooking indoors, these can be finished under the broiler after grilling for extra color.

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