The wings: After they have been prepared: 2 Cups flour 1/2 Cup Spiced Rum 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1 1/4 Cups Water
The Marinade: 3 Cups Water 1 tsp Liquid Mesquite Smoke 1 tsp Liquid Hickory Smoke 1 tsp Salt 1 tsp Pepper
The Dipping Sauce: 1/2 Cup Honey or Sugar Syrup 1 Tbsp + 1/2 tsp Mustard Powder 1/2 tsp Chili Powder 1 Cup Yellow Mustard
Make sure the chicken has been de-feathered before cutting at the joints (wouldn't want someone to eat a feather now would we?). Once the wings have been cut and separated, put the wing tips in water to boil for broth, which can be used in the batter to replace the spiced rum.
Put the rest of the wings into a bowl and cover with the marinade. Let marinade overnight. Once you're ready to start frying the chicken, make the batter.
The batter should be very smooth, with no lumps. Place the chicken in the batter and completely cover the chicken. Take out of the batter and fry until golden brown. You should turn the chicken only once. Place in oven at a low temperature on a broiler pan until all of the chicken has been fried.
Serve with your choice of Sauce, if there is one you'd like to know how to make, let me know and I'll show you how.
A much better attempt at Carolina Reaper Wings and the recipe to try them yourself. Be forewarned these wings are SPICY! I have a very high tolerance to spice and I wouldn't feed these to anyone I know except myself.