Cameroon Pepper Hot Wings Recipe with Costack Hot Smoky Chilli Powder (UK)

The hot wings that earn their name

UK hot wings often disappoint. Restaurant Buffalo wings rely on bottled hot sauce. Supermarket frozen wings are mild. Most home recipes use cayenne or paprika and end up warm at best. This recipe uses Costack Hot Smoky Chilli Powder (Cameroon Pepper). Hotter than cayenne. Smokier than paprika. Fruity, bright, properly hot. Use sparingly the first time.

Ingredients (serves 4)

• 1kg chicken wings (wingettes and drumettes separated, tips discarded)
• 2 tsp Costack Hot Smoky Chilli Powder (start here, add more if you can handle it)
• 1 tbsp Costack Chicken & Turkey Seasoning
• 1 tbsp baking powder
• 1 tbsp oil
• For the sauce (optional, brush in final 5 min):
  • 4 tbsp hot sauce (Frank's or similar)
  • 2 tbsp melted butter
  • 1 tsp Costack Hot Smoky Chilli Powder (extra)
  • 1 tsp honey for balance

Method

1. Pat wings bone-dry with kitchen paper.
2. In a bowl, toss with 2 tsp Costack Hot Smoky Chilli Powder + 1 tbsp Costack Chicken & Turkey Seasoning + 1 tbsp baking powder + 1 tbsp oil. Coat every piece.
3. Place on a wire rack over a baking tray. Refrigerate uncovered 4 hours minimum, overnight ideal.
4. Heat oven to 220C.
5. Roast 35-40 minutes, flipping once at the 25-minute mark.
6. Optional final step for sticky hot wings: while wings cook, whisk hot sauce + melted butter + extra chilli + honey. Brush over wings in the final 5 minutes of cooking. Return to oven.
7. Serve with blue cheese dressing, celery, carrot sticks, and cold beer.

The Cameroon Pepper heat scale

For context on how hot Costack Cameroon Pepper really is:

• Paprika: 1/10 heat. Pure flavour.
• Cayenne pepper: 5/10. Standard supermarket hot.
• Costack Cameroon Pepper: 7/10. Properly hot. Tastes fruity and smoky as well as hot.
• Pure Scotch Bonnet powder: 9/10. Eye-watering.
• Pure Ghost Pepper: 10/10. Dangerous.

Cameroon Pepper is on the high end of "home cook hot" without being challenge-level. Start with 1 tsp for 1kg meat. Increase next time once you know your tolerance.

4 dishes Cameroon Pepper transforms

1. Hot wings (this recipe). Classic application.
2. Chilli con carne. Replace half the chilli powder in any recipe with Cameroon Pepper for proper depth.
3. Eggs. Sprinkle on scrambled eggs for a hot breakfast. Quarter teaspoon is plenty.
4. Pepper soup base. Combine with Costack Aromatic Hot Broth Spice for the proper West African pepper soup heat profile.

Tips for handling Cameroon Pepper safely

1. Wash hands immediately after handling. The oil sticks to skin.
2. Do NOT touch your eyes or face for 30 minutes after handling.
3. Open jars in a well-ventilated area. The dust is hot.
4. Store at the back of the spice rack out of reach of children.
5. If you've added too much: stir in coconut milk, yoghurt, or cream. Dairy fat neutralises capsaicin better than water.

FAQs

How hot is Costack Hot Smoky Chilli Powder?

Hotter than cayenne. The Scoville rating is roughly 30,000-40,000 SHU (cayenne is 30,000-50,000 but flatter; Cameroon Pepper has more aroma).

Can I substitute for regular chilli powder?

Yes, but use 1/3 less Costack Cameroon Pepper because it's hotter. 1 tsp Costack = roughly 2-3 tsp supermarket chilli powder.

Where does Cameroon Pepper come from?

Originally cultivated in Cameroon and Nigeria. Costack sources directly from West African producers, grades for size and quality, and blends in Manchester to UK food safety standards.

Where do I buy Costack Hot Smoky Chilli Powder?

Online at www.costack.uk. £15 per jar. Free UK delivery on orders over £35. 2-3 working days from Manchester to London, Glasgow, Cardiff, and every UK postcode.

Build your heat toolkit

• Hot Smoky Chilli Powder - properly hot
• Smoky Peanut BBQ Rub (Suya) - medium nutty smoky heat
• Aromatic Hot Broth Spice - aromatic spicy
• Meat Seasoning & BBQ Rub - smoky without the high heat

All four in the Firemakers Collection at £40. Free UK delivery on orders over £35.