Copycat Popeyes Ghost Pepper Dry Rub Wings Recipe

If you’ve ever bitten into a Popeyes wing dusted with that blazing Ghost Pepper Dry Rub and thought, “Yep, that’s the one,” this recipe is for you. These wings hit with crispy fried crunch, a slow-building burn, and the unmistakable Cajun whisper of garlic, paprika, and something a little smoky. Popeyes calls it “classic Louisiana seasonings with ghost pepper heat,” and that’s exactly what you get.

Whether you’re recreating game-day snacks or just chasing the thrill of a fiery, salty wing that makes your lips tingle, these homemade Popeyes Ghost Pepper Dry Rub Wings bring the real-deal flavor. All with a mild marinade, a simple dredge, and a dry rub that tastes straight off the Popeyes line.

How to make Popeyes Ghost Pepper Dry Rub Wings

Start by soaking your wings in a mild brine inspired by Popeyes’ own marinades, infused with paprika, garlic, and just a hint of tang. After a quick flour dredge, you’ll fry them until golden and loud-crunchy. While they’re still hot, you dust them in the real star of the show: a vibrant red dry rub layered with ghost pepper powder, sweet paprika, garlic, onion, and a touch of Worcestershire and MSG for that signature Popeyes savory punch.

Fair warning: ghost pepper’s not shy. But the rub balances the heat with savory depth and classic Cajun warmth. No sauce needed.

Nutrition facts (per 4-wing serving)

• Calories: 410
• Total Fat: 25 g
• Saturated Fat: 5 g
• Carbohydrates: 12 g
• Protein: 30 g
• Sodium: 880 mg
• Sugar: 1 g

Ingredients

Prep Time: 10 minutes (plus 8–12 hrs marinating)
Cook Time: 15–20 minutes
Total Time: ~9 hrs including marinade
Servings: 4 (approx. 16 wings)

For the mild marinade:

• 2 lbs chicken wings, separated at the joint, tips removed
• 4 cups cold water
• 2 tbsp kosher salt
• 2 tsp sugar
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp mustard powder
• ½ tsp MSG (or 1 tsp nutritional yeast)
• Optional: ½ cup buttermilk (for tenderness)

For the seasoned dredge:

• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 tsp paprika
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• 1 tsp baking powder

For the Ghost Pepper Dry Rub (makes enough for 2–3 batches):

• 4 tbsp kosher salt
• 2 tbsp sweet paprika
• 1 tbsp smoked paprika
• 2½ tsp garlic powder
• 2 tsp onion powder
• 1½ tsp MSG (or 2 tsp nutritional yeast)
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp cayenne
• ¾ tsp ghost pepper powder (Bhut Jolokia)
• ½ tsp mustard powder
• ½ tsp citric acid or Worcestershire powder
• 1 tsp light brown sugar
• Optional: ¼ tsp oregano, finely crushed

Tools you’ll need

• Large mixing bowl
• Whisk
• Deep fryer or heavy pot with thermometer
• Wire rack + sheet pan
• Tongs or slotted spoon
• Large bowl with lid (for tossing wings in rub)
• Measuring spoons & cups
• Digital thermometer (for safe fry temps)

Instructions

1. Marinate the wings (8–12 hours)

Whisk all marinade ingredients (except wings) in a large bowl until dissolved. Submerge the wings, cover, and refrigerate for 8 to 12 hours. This gives them flavor from the inside out while staying mild enough for the rub to shine.

2. Make the dry rub

Mix all dry rub ingredients in a small bowl or jar. Store in a cool, dark place if not using right away. Shake well before each use.

3. Dredge the wings

Drain and pat the wings dry. In a separate bowl, mix the seasoned flour dredge. Toss the wings in the flour mixture until evenly coated. Rest for 10 minutes to help the flour stick better.

4. Fry until golden

Heat oil to 350°F (175°C). Fry wings in batches for 8–10 minutes, until crispy and cooked through (internal temp should hit 165°F/74°C). Drain on a rack or paper towels.

5. Toss in Ghost Pepper Dry Rub

While wings are still hot, place in a bowl, sprinkle with about 1 tablespoon of dry rub per 8 wings. Cover with lid and shake until evenly coated. Taste and add more rub if needed.

6. Serve immediately

Wings are best fresh, hot, and just-glossed with rub.

Tips

• Gloves up when handling ghost pepper powder. Even the tiniest dust can sting.
• A little rub goes a long way. Start light, add more gradually.
• Let the coated wings rest 1 minute before serving to let the spices bloom into the crust.
• For crispier results, double dredge the wings (flour, quick dip in water, flour again).
• Air-frying? Brush with a mist of oil post-cook before applying the rub for better cling.

What to serve with

Cool-down sides

• Buttermilk ranch or blue cheese dip – The tangy creaminess cools the ghost pepper burn perfectly. Even better if you chill it overnight.
• Celery sticks + cucumber spears – Classic, crunchy, and hydrating. They give your mouth a place to rest.
• Sweet cornbread muffins – A soft, honey-kissed contrast that balances the spice. The Southern pairing never gets old.

Carby comfort

• Cajun fries or curly fries – Tossed in a little leftover rub, they carry the wing flavor right into the side.
• Mac and cheese – Something about that creamy-cheesy cradle next to the spicy wings just works. Use a baked mac with sharp cheddar for the full effect.
• Buttered biscuits – Simple, warm, flaky layers help mellow the heat and let you reset between bites.

Drinks that hold up

• Iced sweet tea – The kind that hits the back of your throat just right after a hot wing. Add lemon if you dare.
• Cream soda or root beer – Sweet, foamy, and nostalgic. Works like a dessert sipper.
• Lime agua fresca or lemonade – Bright and citrusy to slice through the richness.

Variations

Extra-Hot Version
Double the ghost pepper powder in the rub and add a few drops of ghost pepper oil to the marinade. Serve with gloves and a warning.

Air-Fryer Wings
Toss marinated wings in a teaspoon of oil, air-fry at 400°F for 10–12 minutes per side, then dust in the rub. Not quite the same crunch, but still satisfying.

Sticky Ghost Pepper Wings
Blend 1 tbsp of the dry rub into ¼ cup honey or agave syrup, warm slightly, then toss fried wings in the sticky glaze. Sweet-heat combo.

Boneless Version
Use chicken tenders or thighs cut into chunks. Follow the same marinade, dredge, fry (or bake), and rub steps.

Ghost Pepper Tenders
Swap wings for chicken tenders and turn it into a handheld snack with some dipping ranch or spicy mayo.

Ingredient substitutes

Chicken Wings
Original: Whole chicken wings
Substitutes: Boneless chicken thighs, tenders, or even tofu slabs (press them well before marinating)

MSG
Original: MSG
Substitutes: Nutritional yeast, mushroom powder, or just use extra salt + a pinch of sugar

Ghost Pepper Powder
Original: Bhut jolokia chili powder
Substitutes: Scorpion chili powder (hotter), Carolina Reaper (careful!), cayenne + habanero blend (milder)

Flour + Cornstarch Dredge
Original: All-purpose flour and cornstarch
Substitutes: Rice flour for extra crisp, or gluten-free flour blends with 1 tbsp potato starch

Worcestershire Powder / Citric Acid
Original: Worcestershire powder
Substitutes: Tamarind powder, lemon zest powder, or just a pinch of citric acid

Buttermilk (in marinade)
Original: Buttermilk
Substitutes: Milk + vinegar or yogurt thinned with water

Oil for Frying
Original: Neutral oil like canola or peanut
Substitutes: Avocado oil (high smoke point), sunflower oil