Copycat Popeyes Ghost Pepper Wings with Ranch

Why You’ll Love This Recipe

• Big, punchy heat balanced with a cool, herby ranch.
• Shatteringly crisp crust thanks to a cornstarch–flour blend and a brief rest before frying.
• Buttery chili oil coats every craggy edge for that signature fast-food finish.
• Clear, repeatable method built for the home kitchen.

Grocery List

• Produce: Fresh chives, parsley, optional lemon or lime
• Dairy: Buttermilk, sour cream, mayonnaise, unsalted butter, 1 large egg
• Pantry: Chicken wings, all-purpose flour, cornstarch, peanut or canola oil, paprika, cayenne, ghost pepper powder, chili powder, garlic powder, onion powder, black pepper, kosher salt, brown sugar, hot sauce

Full Ingredients

Chicken & Brine

• 2.5 lb chicken wings, flats and drums separated
• 3 cups cold water
• 3 tbsp kosher salt
• 1 tbsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder

Seasoned Flour Dredge

• 1 3/4 cups (220 g) all-purpose flour
• 1/2 cup (64 g) cornstarch
• 1 1/2 tsp baking powder
• 2 tsp kosher salt
• 1 tbsp paprika (sweet or half sweet/half smoked)
• 1 tsp cayenne pepper
• 1/2 tsp ghost pepper powder (reduce to 1/4 tsp for medium heat)
• 1 tsp garlic powder
• 1 tsp freshly ground black pepper
• 1/2 tsp onion powder
• Optional: 1/2 tsp white pepper or 1/2 tsp MSG

Buttermilk Dip

• 1 cup (240 ml) buttermilk
• 1 large egg
• 2 tbsp Louisiana-style hot sauce
• 1/2 tsp kosher salt

Buttery Chili Oil

• 3 tbsp unsalted butter
• 2 tbsp neutral oil (peanut, canola, or grapeseed)
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/8 tsp ghost pepper powder (to taste; very potent)
• 3/4 tsp light brown sugar
• 1/2 tsp garlic powder
• Pinch kosher salt

Cool Ranch Dip

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup (60 ml) buttermilk (plus more to thin)
• 1 tbsp finely chopped fresh chives (or 1 tsp dried)
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp lemon juice
• 1/4 tsp kosher salt, 1/4 tsp black pepper

For Frying & Serving

• 2–3 quarts peanut or canola oil (for deep frying)
• Chopped parsley or chives for garnish (optional)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Brine the wings

In a large bowl, whisk together the water, kosher salt, sugar, garlic powder, and onion powder until dissolved. Add the wings, ensuring they’re fully submerged (weight them down with a small plate if needed). Cover and refrigerate for 2–4 hours. Drain, rinse briefly, and pat the wings completely dry with paper towels. For extra-crispy skin, place wings on a rack set over a sheet pan and refrigerate uncovered for 30 minutes to air-dry while you prep the rest.

Step 2: Make ranch and chili oil

Whisk the mayonnaise, sour cream, buttermilk, chives, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust thickness with a splash more buttermilk if you like a thinner dip. Chill until serving.

In a small saucepan over low heat, melt the butter with the neutral oil. Stir in paprika, chili powder, cayenne, ghost pepper powder, brown sugar, garlic powder, and a pinch of salt. Warm just until fragrant, 30–60 seconds; do not brown. Keep warm off the heat.

Step 3: Mix dredge and buttermilk dip

In a wide bowl, whisk flour, cornstarch, baking powder, kosher salt, paprika, cayenne, ghost pepper powder, garlic powder, black pepper, and onion powder. In a separate bowl, whisk buttermilk, egg, hot sauce, and salt until smooth.

Step 4: Double-dredge the wings

Working a few pieces at a time, toss wings in the seasoned flour, shaking off excess. Dip into the buttermilk mixture, let excess drip, then return to the flour and firmly press to form craggy bits. Transfer to a wire rack and let the coated wings rest 10 minutes; this helps the crust adhere and crisps better.

Step 5: Fry until crackly

Heat 2–3 quarts oil in a heavy pot to 350°F. Fry wings in batches without crowding, adjusting heat to maintain 325–350°F. Cook 8–10 minutes until deep golden and an instant-read thermometer reads at least 175°F at the thickest part (wings stay juicy and tender at this temp). Drain on a rack. For ultra-crisp, you can flash-fry a second time at 375°F for 45–60 seconds.

Step 6: Toss in buttery chili oil

Place hot wings in a large bowl, drizzle over the warm buttery chili oil, and toss to coat every nook and cranny. Garnish with chopped herbs and a squeeze of lemon if you like. Serve immediately with the cool ranch.

Pro Tips

• Handle ghost pepper carefully. Wear gloves, avoid inhaling the powder, and wash hands and surfaces well.
• Pat the wings very dry after brining; moisture is the enemy of crispness.
• Let coated wings rest 10 minutes before frying to build a craggier, longer-lasting crust.
• Keep oil temperature steady. Fry in small batches and use a thermometer to stay in the 325–350°F zone.
• For consistent seasoning, add a pinch of salt to the chili oil so the finish tastes balanced, not just hot.

Variations

• Air-Fryer: Lightly oil coated wings. Cook at 380°F for 18–22 minutes, flipping at 10 minutes, until 175°F and crisp. Toss in the chili oil.
• Milder Heat: Halve the ghost pepper powder in both dredge and oil; boost paprika to keep color and flavor.
• Honey-Lime Finish: Whisk 1 tbsp honey and 1 tsp lime juice into the warm chili oil for a sweet-tart counterpoint.

Storage & Make-Ahead

Brine wings up to 12 hours ahead; drain and pat dry before dredging. Ranch keeps 5 days refrigerated in a covered container. Chili oil can be made 3 days ahead and gently rewarmed to liquefy before tossing. Leftover wings: cool completely, refrigerate up to 3 days. Reheat at 400°F on a rack for 10–12 minutes (or in an air fryer at 360°F for 5–7 minutes) until hot and re-crisped; toss with a bit more warm chili oil if desired.

Nutrition (per serving)

Approximate: 850 calories; 55 g fat; 30 g carbohydrates; 45 g protein; 1900 mg sodium. Values will vary based on oil absorption and how much ranch/chili oil you use.