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Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
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
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizers, Dinner, Snacks
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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