Fiery Goathorn Pepper Crunchy Wings Recipe in 35 Minutes

Let me tell you about my obsession with Goathorn Pepper Crunchy Wings – the kind of snack that makes you forget all your table manners! I first fell in love with these fiery little beauties during a backyard BBQ gone wild when my neighbor dared me to try his “secret recipe.” One bite of that crispy skin coated in that smoky, tongue-tingling goathorn pepper seasoning and I was hooked. Now, after years of tweaking (and maybe burning a batch or two), I’ve perfected my version that gives you that perfect crunch with just the right amount of heat. Trust me, once you try these wings, regular buffalo sauce will taste like child’s play!

Why You’ll Love Goathorn Pepper Crunchy Wings

Let me count the ways these wings will steal your heart (and maybe clear your sinuses!):

• Bold flavor that packs a punch – That goathorn pepper seasoning? It’s like a flavor fireworks show in your mouth.
• Crispy perfection every time – The cornstarch trick gives you that shatter-crisp skin we all dream about.
• Easy enough for weeknights – From fridge to plate in 35 minutes? Yes, please!
• Guaranteed crowd-pleaser – I’ve yet to meet anyone who can resist grabbing seconds (or thirds!).

Seriously, these wings are the life of every party I throw – and they might just upstage your main dish!

Ingredients for Goathorn Pepper Crunchy Wings

Listen, I’ve learned the hard way that wing greatness starts with the right ingredients. Here’s exactly what you’ll need to make magic happen:

• 2 lbs chicken wings – I like whole wings for that perfect meat-to-crisp ratio, but drumettes work too
• 2 tbsp goathorn pepper seasoning – This is your star! Find it in the spice aisle or online (trust me, it’s worth hunting down)
• 1 tbsp salt – Kosher salt is my go-to for even seasoning
• 1 tbsp black pepper – Freshly ground gives the best flavor pop
• 1 cup all-purpose flour – The foundation of our crispy coating
• 1/2 cup cornstarch – Secret weapon for that shatter-crisp texture
• 1 tsp garlic powder – Because garlic makes everything better
• 1 tsp onion powder – Adds that deep, savory background note
• 1/2 cup vegetable oil – For frying – peanut oil works great too if you’ve got it

Quick tip: If you can’t find goathorn pepper seasoning, mix 1 tbsp smoked paprika with 1 tsp cayenne and 1/2 tsp ground chipotle as a decent stand-in. It won’t be exactly the same, but it’ll still pack a punch!

Equipment Needed for Goathorn Pepper Crunchy Wings

You won’t need fancy gadgets to make these wings shine – just a few trusty kitchen staples:

• Large mixing bowl – For tossing those wings in our magical crispy coating
• Cast iron skillet or heavy frying pan – My go-to for getting that perfect golden crust
• Tongs – Essential for flipping wings without losing precious skin to the pan
• Paper towel-lined plate – Draining is key for maximum crispiness
• Small bowl – For mixing the goathorn pepper seasoning (I sometimes use a jar for shaking!)

That’s it! See? I told you this was easy. Now let’s get those wings sizzling!

How to Make Goathorn Pepper Crunchy Wings

Alright, let’s get down to the good stuff! I’m walking you through my foolproof method for wings so crispy they’ll make you do a happy dance. Just follow these steps and you’ll be snacking like a pro in no time.

Preparing the Dry Mix

First things first – grab that big mixing bowl and let’s make our crispy magic dust! Whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper until it’s completely blended. I like to give it a good 30-second whisk – you want every speck of flour to get cozy with those spices. This is what gives your wings that perfect, even coating that fries up so beautifully.

Frying the Wings

Heat your oil in that heavy skillet over medium heat – you’ll know it’s ready when a pinch of flour sizzles immediately. Now, here’s my golden rule: don’t crowd the pan! I fry in batches of 4-5 wings at a time so they’ve got room to get crispy all over. Gently place them in and let them fry for about 8 minutes per side – you’re looking for that gorgeous golden brown color. Oh, and resist the urge to poke at them too much! Let them develop that perfect crust.

Seasoning the Wings

This is where the magic happens! Drain your crispy wings on paper towels just for a minute (we want them hot when they hit the seasoning). Then toss them in a bowl with that glorious goathorn pepper seasoning while they’re still piping hot. Pro tip: start with half the seasoning, taste, then add more if you’re feeling brave. The heat builds, so don’t go too crazy right off the bat!

Tips for Perfect Goathorn Pepper Crunchy Wings

After burning my fair share of wings (and maybe setting off the smoke alarm once or twice), I’ve learned all the tricks for wing perfection:

• Double fry for extra crisp – Fry at 350°F for 5 minutes, rest 2 minutes, then fry again for ultimate crunch
• Season in stages – Toss with half the goathorn pepper first, then add more to taste so you don’t overdo the heat
• Let them breathe! – Rest wings on a rack after frying so they stay crispy instead of steaming on a plate
• Pat dry first – Blot wings with paper towels before coating to help the flour stick better

Trust me, these little tweaks make all the difference between good wings and “holy-cow-I-need-the-recipe” wings!

Serving Suggestions for Goathorn Pepper Crunchy Wings

Oh, let me tell you how I love to serve these fiery little beauties! A cooling blue cheese or ranch dip is mandatory – it’s like a fire extinguisher for your taste buds. For sides, I’m all about crisp celery sticks and carrot coins (the crunch matches perfectly!). And drinks? Ice-cold beer or a citrusy margarita to cut through the heat. Sometimes I’ll go wild and pile them atop a loaded baked potato – because why not?

Storage and Reheating Goathorn Pepper Crunchy Wings

Now, let’s talk leftovers – not that you’ll have many! If by some miracle you’ve got wings left, store them in an airtight container in the fridge for up to 3 days. But here’s my secret for bringing back that crunch: reheat them in a 400°F oven for about 10 minutes (skip the microwave unless you like soggy wings). For extra magic, give them a quick minute under the broiler to wake up those crispy edges. The goathorn pepper flavor actually gets better as it sits, so these might just taste even more amazing the next day!

Nutritional Information for Goathorn Pepper Crunchy Wings

Let’s keep it real – these wings aren’t health food, but everything in moderation, right? Per serving (about 4 wings), you’re looking at roughly 320 calories, 18g fat (4g saturated), 25g protein, and 15g carbs. The exact numbers might dance around a bit depending on your wing size and how much oil they absorb. Pro tip: If you’re watching sodium, go easy on the extra salt – that goathorn pepper packs plenty of flavor on its own!

Frequently Asked Questions About Goathorn Pepper Crunchy Wings

I get asked about these wings ALL the time – here are the burning questions (pun intended!) that keep popping up:

How spicy are these wings really?
The goathorn pepper packs some heat, but it’s more of a slow-building warmth than a punch in the face. Start with less seasoning if you’re sensitive – you can always add more. My aunt adds a teaspoon of honey to the seasoning mix to tame the heat without losing flavor.

Can I bake these instead of frying?
You bet! For baked Goathorn Pepper Crunchy Wings, toss them in oil first, then bake at 425°F on a rack for 45 minutes, flipping halfway. They won’t get quite as crispy as fried, but sprinkle a little extra cornstarch on before baking to help.

What if I can’t find goathorn pepper seasoning?
No sweat! Mix 1 tbsp smoked paprika with 1 tsp cayenne and 1/2 tsp chipotle powder – it’s not identical, but gives that same smoky heat. I’ve also used Korean gochujang paste (start with 1 tbsp) for a different but delicious twist.

How do I know when the oil is hot enough?
Watch for tiny bubbles when you dip a wooden spoon in, or toss in a bread cube – it should sizzle immediately and turn golden in 60 seconds. Too cool and your wings will be greasy; too hot and they’ll burn before cooking through.

Can I make these ahead for a party?
Absolutely! Fry them up to 2 hours before serving and keep warm in a 200°F oven on a rack. Toss with seasoning right before serving – this keeps them crispy and prevents the spice from getting dull.

Print