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Atomic Wings Recipe
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Dangerously addictive despite the heat!|Keep milk nearby, these aren't joking!|Perfect crispy skin, serious kick!|Nailed the Wing Stop flavor perfectly!|Husband requests weekly now, worth it!|Spice level customizable but authentically hot!|Crispy outside, juicy meat inside!|Better than takeout and fresher too!
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Wing Stop

Atomic Wings Recipe

Master how to make authentic Wing Stop-style atomic wings with this quick and easy recipe. These crispy, spicy wings deliver the perfect balance of heat and flavor that will satisfy your cravings for restaurant-quality hot wings at home. Learn the secret to achieving that signature atomic spice level!

Prep

15 mins

Cook

20 mins

Serve

4

Kcal

350

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg chicken wings, separated into drumettes and flats</li><li class="ingredients-single-item">60 ml vegetable oil</li><li class="ingredients-single-item">2 tbsp cayenne pepper</li><li class="ingredients-single-item">2 tbsp ghost pepper powder (or substitute with extra hot chili powder)</li><li class="ingredients-single-item">1 tbsp habanero powder (or substitute with hot paprika)</li><li class="ingredients-single-item">1 tbsp garlic powder</li><li class="ingredients-single-item">1 tbsp onion powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">120 ml hot sauce (such as Frank's RedHot)</li><li class="ingredients-single-item">60 g unsalted butter</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tsp brown sugar</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pat the chicken wings dry with paper towels. This is really important, mate - dry wings crisp up better. Place them in a large bowl and toss with vegetable oil until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a separate bowl, combine the cayenne pepper, ghost pepper powder, habanero powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create your dry rub.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Sprinkle half of the dry rub mixture over the wings and toss to coat evenly. Let the wings marinate in the refrigerator for at least 2 hours, or ideally overnight to really get that flavor deep into the meat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Preheat your oven to 200°C. Line a baking tray with aluminum foil and place a wire rack on top. Arrange the wings on the rack, making sure they're not touching each other.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Bake for 25 minutes, then flip the wings and bake for another 20-25 minutes until the skin is crispy and golden, and the internal temperature reaches 75°C.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> While the wings are baking, prepare the atomic sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the hot sauce, white vinegar, Worcestershire sauce, brown sugar, and the remaining dry rub mixture. Stir continuously for about 3-4 minutes until the sauce is well combined and slightly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Once the wings are done baking, transfer them to a large mixing bowl. Pour the hot atomic sauce over the wings and toss gently until all wings are thoroughly coated. Be careful not to break the crispy skin.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> For extra crispy wings, you can return them to the oven for an additional 5 minutes after coating them in sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve immediately while hot, with celery sticks and blue cheese or ranch dressing on the side to help cool down the intense heat. Warning: these wings are properly atomic - they're seriously spicy, so have some cold drinks ready!</li></ol>
FAQ for
Atomic Wings Recipe

How do you make restaurant-quality super hot wings at home?

The secret to restaurant-quality hot wings is properly drying the wings before cooking, using a combination of hot spices (cayenne, ghost pepper and habanero powders), marinating overnight, baking until crispy, and tossing in a homemade butter-based hot sauce for that perfect balance of heat and flavour.

What's the best way to achieve crispy chicken wings in the oven?

For perfectly crispy oven-baked wings, pat them completely dry with kitchen towels first (moisture prevents crisping), coat lightly with oil, arrange on a wire rack above a baking tray (for air circulation), and bake at a high temperature (200°C). Flipping halfway ensures even crispiness on all sides.

How can I adjust the spice level of atomic wings for different heat tolerances?

Adjust the heat by reducing the ghost pepper and habanero powders or substituting with milder alternatives like regular chilli powder and paprika. You can also increase the butter-to-hot sauce ratio in the final sauce for a milder flavour while still maintaining the authentic taste profile.

What are the best side dishes to serve with extremely spicy chicken wings?

Balance scorching hot wings with cooling sides like blue cheese or ranch dressing, crisp celery and carrot sticks, creamy coleslaw, or potato salad. Cold beverages like milk-based drinks or beer help tame the heat. Avoid acidic sides which can intensify the burn.

Can you prepare spicy chicken wings in advance for a party?

Yes! Prepare wings up to the baking stage, refrigerate, then cook before serving. For maximum crispiness, toss in the sauce just before serving. Alternatively, fully prepare them, then reheat in a hot oven for 5-7 minutes to re-crisp the skin while maintaining their juicy interior.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Crispy baked wings are tossed in a fiery homemade sauce that delivers an explosive flavor experience.", "prepTime": "PT2H30M", "cookTime": "PT55M", "totalTime": "PT3H25M", "keywords": "atomic hot wings, extremely spicy chicken wings, ghost pepper wings, hot sauce wings, crispy spicy chicken", "recipeYield": "4", "recipeCategory": "Main Course", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "520 calories", "carbohydrateContent": "7 g", "proteinContent": "32 g", "fatContent": "42 g", "saturatedFatContent": "15 g", "cholesterolContent": "180 mg", "sodiumContent": "980 mg", "sugarContent": "2 g", "servingSize": "1 serving" }, "recipeIngredient": [ "1 kg chicken wings, separated into drumettes and flats", "60 ml vegetable oil", "2 tbsp cayenne pepper", "2 tbsp ghost pepper powder (or substitute with extra hot chili powder)", "1 tbsp habanero powder (or substitute with hot paprika)", "1 tbsp garlic powder", "1 tbsp onion powder", "1 tsp salt", "1 tsp black pepper", "120 ml hot sauce (such as Frank's RedHot)", "60 g unsalted butter", "1 tbsp white vinegar", "1 tbsp Worcestershire sauce", "1 tsp brown sugar" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Wings", "text": "Pat the chicken wings dry with paper towels. This is really important, mate - dry wings crisp up better. Place them in a large bowl and toss with vegetable oil until evenly coated." }, { "@type": "HowToStep", "name": "Make Dry Rub", "text": "In a separate bowl, combine the cayenne pepper, ghost pepper powder, habanero powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create your dry rub." }, { "@type": "HowToStep", "name": "Season and Marinate", "text": "Sprinkle half of the dry rub mixture over the wings and toss to coat evenly. Let the wings marinate in the refrigerator for at least 2 hours, or ideally overnight to really get that flavor deep into the meat." }, { "@type": "HowToStep", "name": "Preheat and Prepare", "text": "Preheat your oven to 200°C. Line a baking tray with aluminum foil and place a wire rack on top. Arrange the wings on the rack, making sure they're not touching each other." }, { "@type": "HowToStep", "name": "Bake Wings", "text": "Bake for 25 minutes, then flip the wings and bake for another 20-25 minutes until the skin is crispy and golden, and the internal temperature reaches 75°C." }, { "@type": "HowToStep", "name": "Make Atomic Sauce", "text": "While the wings are baking, prepare the atomic sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the hot sauce, white vinegar, Worcestershire sauce, brown sugar, and the remaining dry rub mixture. Stir continuously for about 3-4 minutes until the sauce is well combined and slightly thickened." }, { "@type": "HowToStep", "name": "Toss Wings in Sauce", "text": "Once the wings are done baking, transfer them to a large mixing bowl. Pour the hot atomic sauce over the wings and toss gently until all wings are thoroughly coated. Be careful not to break the crispy skin." }, { "@type": "HowToStep", "name": "Optional Extra Crispiness", "text": "For extra crispy wings, you can return them to the oven for an additional 5 minutes after coating them in sauce." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve immediately while hot, with celery sticks and blue cheese or ranch dressing on the side to help cool down the intense heat. Warning: these wings are properly atomic - they're seriously spicy, so have some cold drinks ready!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "147" }, "review": [ { "@type": "Review", "author": "Miguel Santiago", "datePublished": "2024-04-25", "reviewBody": "These wings are truly ATOMIC! I consider myself a spice enthusiast but these pushed even my limits. Absolutely delicious though - the flavor comes through even with all that heat. Have plenty of milk ready!", "name": "Explosively Hot But Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ravi Patel", "datePublished": "2024-04-18", "reviewBody": "I've tried a lot of 'hot' wing recipes that claim to be intense but never deliver. This recipe is the real deal! The combination of ghost pepper, habanero and cayenne creates an incredible heat level with fantastic flavor depth.", "name": "Finally, Genuinely Hot Wings!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Kim", "datePublished": "2024-04-22", "reviewBody": "Made these for our hot wing challenge night and nobody could finish more than 4 wings! They're unbelievably spicy but so addictive. The method for getting the wings crispy before applying the sauce is perfect.", "name": "Perfect for Spice Challenges", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fredrik Andersson", "datePublished": "2024-04-30", "reviewBody": "I reduced the ghost pepper amount by half and they were still the hottest wings I've ever had! The sauce has amazing depth - not just heat but real flavor. Will make again when I'm feeling brave!", "name": "Intense Heat with Great Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-28", "reviewBody": "These wings bring tears to your eyes in the best possible way! I love that the recipe gives options to substitute if you can't find ghost pepper powder. The marinating time really makes a difference in the flavor.", "name": "Tearfully Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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