Scorpion Chile Chicken Wings

Not for the faint of heart (or weak of stomach). You’ve been warned.


1 cup all-purpose flour
1 tsp. salt
1/2 tsp Paprika, Smoked Sweet
1/2 tsp Garlic Powder
1/2 tsp Scorpion Chile, ground
1/4 tsp Black Pepper
20 chicken wing segments
1/4 cup butter
¾ cup hot sauce


In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.

Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.

Deep-fry chicken, 8 – 10 pieces at a time, in very hot oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.

Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.

Repeat with remaining chicken.

adapted from Firehouse Chili