Triple-cooked ghost pepper wings

Bring a pot of water to a boil with kosher salt, stir, and add the wings.

Once back to a simmer, parboil 5 minutes to render fat and make them tender; take out.

Pat dry with paper towel, spread on a rack and refrigerate half an hour to an hour to dry the skin.

Smoke, unseasoned, with the smoker at 'two and a quarter', for about an hour to an hour and a half until the wings reach about 150; a hotter smoker is faster but less smoky.

Melt 2 tbsp butter with an equal amount of ghost pepper sauce and 1 tbsp honey over gentle heat; taste for heat.

Deep fry in oil around 360, not crowding the basket, a couple of minutes until the wings reach 175 to 180.

Cool about a minute, then toss in the sauce; add a further teaspoon or tablespoon of sauce and toss again if more heat is wanted.