Wildfire

A bold spice blend that unites cayenne, chipotle, habanero, ghost pepper, Trinidad Moruga Scorpion, and the Carolina Reaper into one explosive mix. Packed with smoky depth and searing heat, Wildfire delivers an unforgettable flavor experience for true spice lovers. Use sparingly to transform wings, chili, marinades, or sauces into a fiery masterpiece. 🌶🔥

🔥 Wildfire Wings — Hot Honey Glazed Chicken Wings (Made with Wildfire Spice Blend)

Servings: 4 | Prep: 20 min (+ marinate time optional) | Cook: 30–45 min

Wings — sweet, sticky hot-honey glazed chicken wings made with the Wildfire spice blend. Easy oven, air-fryer or grill method. Perfect for game day or spice lovers. 🌶️🍯

🛒 Ingredients

• 2 lb (900 g) chicken wings, separated (or drumettes + flats)
  
• 1–2 tbsp olive oil
  
• ½–2 tsp Wildfire spice blend (start small — see notes)
  
• 1 tsp kosher salt (or to taste)
  
• ½ tsp black pepper
  

For the Hot-Honey Glaze

• 3 tbsp honey
  
• 2 tbsp soy sauce (or tamari)
  
• 1 tbsp apple cider vinegar or fresh lime juice
  
• 2 garlic cloves, minced
  
• 1 tbsp unsalted butter (optional, for shine)
  
• ¼–1 tsp Wildfire spice blend (to taste; optional — glaze will be spicy)
  

To serve

• Ranch or blue cheese dressing, celery sticks, lime wedges, chopped cilantro or parsley, sesame seeds
  

👩‍🍳 Instructions

1. Prep & season
   
   Pat wings dry with paper towels. Toss wings with olive oil, salt, pepper and Wildfire. Start light: for 2 lb wings use ½ tsp for mild, 1 tsp for medium, 2 tsp (or more) for serious heat. Let sit 20–30 minutes or refrigerate up to 4 hours.
   
2. Oven method (crispy)
   
   Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet (this helps them crisp). Bake 35–45 minutes, flipping once halfway, until deep golden and crisp.
   Air-fryer option: Cook at 400°F (200°C) for 20–25 minutes, shaking basket halfway, until crispy.
   Grill option: Grill over medium-high heat for 12–15 minutes, turning, then move to indirect heat to finish until cooked through and slightly charred.
   
3. Make the hot-honey glaze
   
   In a small saucepan over medium-low heat, combine honey, soy sauce, vinegar (or lime), minced garlic, butter (if using) and ¼ tsp Wildfire to start. Stir and warm until glossy and slightly thickened (2–3 minutes). Taste and carefully add more Wildfire if you want extra heat.
   
4. Glaze the wings
   
   Transfer cooked wings to a large bowl, pour most of the glaze over them, and toss to coat. Reserve a little glaze for drizzling. For extra caramelization, return glazed wings to the oven or grill for 2–4 minutes (watch closely — sugar burns fast).
   
5. Serve
   
   Plate wings with celery, a drizzle of reserved glaze, chopped cilantro or parsley and sesame seeds. Offer ranch or blue cheese and lime wedges on the side to cool the heat.
   

🔥 Pro Tips & Safety

• Wildfire is potent. Always start with less; you can add heat but you can’t remove it.
  
• If the blend is very spicy, wear gloves while handling and avoid touching your face.
  
• Dairy (yogurt, sour cream or blue cheese) and sweet elements (honey, avocado) are your best friends when eating spicy wings.
  
• Leftovers taste great — flavors intensify overnight. Reheat gently in oven or air fryer to keep crispness.
  

🍽️ Variations

• Wildfire Cauliflower Wings (Vegan): Swap wings for cauliflower florets, batter lightly and roast/air-fry; toss in hot-honey glaze made with maple syrup.
  
• Smoky Wildfire BBQ: Replace half the honey with tomato-based BBQ sauce; brush while grilling.
  
• Wildfire Salmon or Tofu: Use the same glaze and roast or pan-sear for 8–12 minutes.