Perry Santanachote/Thrillist

Pepper-Spray Hot Wings Recipe

Total Time:  1 hour, 10 minutes
Yield:  12 wings (24 pieces)


  • 1 quart canola oil for frying
  • 12 chicken wings, cut into 2 pieces
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 teaspoons cayenne pepper, divided
  • 2 teaspoons crushed red pepper flakes
  • 1 ½ sticks unsalted butter
  • 1 (12-ounce) bottle cayenne hot pepper sauce
  • 1 ½ cups Dr Pepper
  • 1/3 cup Sriracha chili sauce
  • 3 tablespoons horseradish
  • 1 ½  teaspoons Worcestershire
  • 1 ½ teaspoons Tabasco
  • 6-8 habanero peppers, sliced including seeds


  • Preheat the oven to 350℉. Heat 3 inches of oil in a heavy-bottomed pot to 375℉.
  • In a large, resealable plastic bag, combine flour, salt, black pepper, white pepper, garlic powder, onion powder, 2 teaspoons cayenne, and red pepper flakes. Add wings and shake to coat.
  • Carefully place half the wings into the hot oil and fry until golden brown and fully cooked, about 15 minutes. Remove and drain on paper towels. Repeat with remaining wings.
  • Melt butter in a medium saucepan over medium-low heat. When it starts foaming, whisk in hot sauce, Dr Pepper, Sriracha, horseradish, remaining 1 teaspoon cayenne, Worcestershire, Tabasco, and habaneros. Bring to a simmer; cook, stirring occasionally, for 10 minutes or until peppers are soft.
  • Place wings in a large bowl, pour the hot sauce over them; toss to coat. Using tongs, place wings in a single layer on a greased baking sheet. Bake for 15 minutes.
  • Strain remaining hot sauce through a fine-mesh sieve and pour liquid into a non-aerosol spray bottle.
  • Spray bottled hot sauce on wings before serving, while eating, and then directly into your mouth afterward.
Perry Santanachote/Thrillist
Perry Santanachote/Thrillist