Ingredients

Method

1. 1. Toast and rehydrate the 7-pot chiles Place dried 7-pot chiles on a dry skillet over medium heat for 30 seconds per side until they release a sharp, fruity aroma. Transfer to a bowl and cover with 1 cup hot water. Let soak for 8–10 minutes until the flesh is soft and pliable. The chiles should darken slightly and smell intensely fruity and peppery.

   Watch for: Chiles smell fragrant and fruity, not acrid. They soften enough to tear easily.

   Tip: Do not scorch them; toasting is brief and builds depth without bitterness.

2. 2. Blend the chile paste Drain the rehydrated chiles, reserving the soaking liquid. Combine chiles, garlic cloves, apple cider vinegar, honey, and kosher salt in a blender. Add 2 tablespoons of the soaking liquid and the neutral oil. Blend until completely smooth, about 1–2 minutes. The paste should be thick enough to cling to a spoon but pourable.

   Watch for: No visible chile flakes or garlic chunks remain. The color is deep rust-brown.

   Tip: If the paste is too thick, add soaking liquid 1 tablespoon at a time.

3. 3. Coat the wings and let them sit Place patted-dry wings in a large bowl. Add all the chile paste and toss to coat evenly; every piece should be visibly covered. Let sit at room temperature for 15 minutes so the paste adheres and begins to penetrate the skin.

   Watch for: Wings look dark and glossy, with paste clinging to creases and joints.

   Tip: Patting wings dry ensures the paste sticks rather than sliding off moisture.

4. 4. Char the wings over high heat Heat a large cast-iron skillet or grill to high heat (around 450°F if using an oven, or medium-high on the stovetop). Working in batches so wings are not crowded, place them skin-side down in the dry skillet. Do not move them for 4–5 minutes; the paste will char and darken, creating blackened spots. Turn and cook the other side for another 4–5 minutes until the skin is blistered and the paste is deeply caramelized on both sides.

   Watch for: Skin is dark brown to black in spots, with visible blisters. The paste smells intensely roasted and peppery, not burnt. Internal temp of the thickest part reaches 165°F.

   Tip: Resist the urge to shake or move the wings; stillness builds char. If using a grill, oil the grates first so wings do not stick.

5. 5. Finish and serve Transfer charred wings to a platter. Squeeze fresh lime juice over the top and finish with a light sprinkle of fleur de sel if using. Serve immediately with extra lime wedges on the side.

   Watch for: Wings are still steaming, skin glistens with oil, and the aroma is peppery and fruity.

   Tip: Lime mellows the extreme heat slightly and brightens the roasted chile depth.