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  • Writer's pictureDrew Allen

Habanero Curry Hot Wings

Updated: Jul 27, 2022

Serving size: 2-4

Prep time: 3 hours

Cook time: 15 minutes

Simple, straight forward, crowd pleaser. I LOVE hot wings, I can't remember the first time I tasted those spicy savory morsels, but from that day I was hooked. There are lots of different kinds of hot wings, from naked, to boneless. This recipe will cover the bone in, breaded and fried variety... because that's my favorite.


I like to do a quick brine to my chicken wings. Start off with a bowl of water, enough to cover the chicken wings. To this add 2 tablespoons of salt, swirl to dissolve the salt. Next add your chicken wings making sure the water covers all of them completely. Put this bowl in you refrigerator for at least 2, and no more than 24 hours.

Once your wings are done brining, drain the water and set aside your wings. In a medium size bowl add 1.5 - 2 cups of flour. Into this bowl add 1 tbsp of salt, 1 tbsp of butcher grind pepper, and 1/2 tsp of garlic powder. Coat your chicken wings in the flour mixture and set aside.

Next, add 48 oz of peanut oil to a large pot, set your stove for the high heat. Aim to have the oil at around 375°. Lightly dust your wings in the flour again right before you throw them in, especially do this if your wings sat and the flour got mushy. Throw your wings in the oil, and set a timer for 10 minutes.

While your wings fry, add half a stick of butter to bowl, microwave this for 30 seconds, until all the butter is melted. Into the bowl of butter, add half a bottle of Pepper Love - Habanero Sunshine hot sauce. Mix the butter and hot sauce until it is smooth and fully blended. With tongs, if you so choose, drag your wings thoroughly through the sauce butter mixture, set each wing aside on a serving dish.

Once all your wings are sauced, drizzle any remaining sauce on top of your pile of wings. Serve with your choice of blue cheese, or ranch. Enjoy, and remember once again that life is good.



  • 16-20 chicken wings

  • 1.5 - 2 cups of flour

  • 2 tbsp salt (for the brine)

  • 1 tbsp salt (for the flour)

  • 1 tbsp butcher grind pepper

  • 1/2 tsp garlic powder

  • 1/2 stick butter

  • 1/2 bottle Pepper Love - Habanero Sunshine hot sauce

  • 48oz Peanut oil


  • Fill a large bowl with enough water to cover your chicken wings, add salt for brine, stir until dissolved.

  • Add chicken wings, cover with plastic wrap, refrigerate for 2 - 24 hours.

  • Combine the flour, salt, pepper, and garlic powder. Stir until mixed

  • Remove chicken wings from refrigerator, drain brine.

  • Drag the chicken wings through the flour mixture until evenly coated.

  • Add peanut oil to a medium sized pot, heat on high until the oil is at 375°.

  • Add your chicken wings, cook for 10 minutes.

  • In a bowl, melt your butter. Add to this your hot sauce, mix until smooth and blended.

  • Once your wings are done cooking, remove them from the oil. Let them sit for a few minutes until their crust has hardened.

  • Thoroughly coat your wings with your sauce/butter mixture.

  • Drizzle any remaining sauce on top of your wings.

  • Serve with blue cheese or ranch, and enjoy!

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