Scorpion Wings Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top; this allows air to circulate and wings to crisp.

Pat the wings very dry with paper towels. Removing surface moisture is critical for crispness.

In a large bowl, toss the wings with baking powder, kosher salt, black pepper, and 1 tablespoon neutral oil until evenly coated. The baking powder raises the pH and helps the skin crisp in the oven.

Arrange the wings in a single layer on the wire rack, leaving space between pieces so hot air can circulate.

Roast in the preheated oven for 35–45 minutes, flipping once at about 25 minutes, until the wings are deep golden-brown and very crisp. Internal temperature should reach 165°F (74°C). If you prefer extra crispness, broil 1–2 minutes at the end, watching closely so they don’t burn.

While the wings roast, make the Scorpion Sauce. In a small saucepan over medium-low heat melt the butter with the olive oil. The oil raises the smoke point and keeps the butter from burning.

Add the minced garlic and cook gently 30–45 seconds until fragrant but not browned.

Stir in the scorpion pepper purée, hot sauce, smoked paprika, ground cumin, and light brown sugar. Cook 1 minute, stirring, to bloom the spices and dissolve the sugar.

Add the apple cider vinegar, soy sauce, lime juice, honey, and 2 tablespoons water. Simmer gently 2–3 minutes so flavors meld. Taste carefully (it will be spicy) and adjust salt if needed (start with 1/2 tsp). If the sauce is too thick, add an extra teaspoon or two of water to reach a glossy, spoonable consistency.

Remove from heat and keep warm. If you prefer a smoother sauce, briefly whisk or blitz with an immersion blender; leave some texture if you like garlic bits.

When wings are done and piping hot, transfer them to a large clean bowl. Pour about two-thirds of the Scorpion Sauce over the wings and toss thoroughly to coat. Reserve the remaining sauce for brushing or serving.

Taste one wing carefully (it will be very spicy). If you want slightly less heat, toss with the reserved sauce in stages or serve additional cooling dip alongside.

Transfer wings to a platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges and the cooling dip on the side.

Leftover wings: store cooled wings and sauce separately in airtight containers in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven until hot and re-crisped, then toss in warmed sauce.