Capsaicin Measurements

So the start of this is pretty simple math.

Carolina Reaper flesh is around 2 million SHU.

Pure capsaicin is around 16 million SHU.

So reaper peppers are 1/8th the heat of pure capsaicin crystals.

But, the second part is more challenging. Do you want to suppliment the wings with 1/8 the volume, weight, or surface area of capsaicin powder? Weight is the easiest to figure; it would suggest that you want 13g of capsaicin per 102g average-sized wing.

However, what you bite into is the surface of the wing, and there's a good argument to be made that's where you're concerned with capsaicin density. This is harder to figure though, partly because there are no published stats on the average surface area of a chicken wing, nor the average dispersion of pure capsaicin crystals.

So the best approach is probably to handle this experimentally: start with half the weight calculation above, adding 6.5g of capsaicin per wing. Take a bite of chicken, wash your mouth out with two gallons of warm milk, and then take a bite of reaper pepper. Decide which is hotter, and adjust.

Oh, and probably talk to your doctor before attempting this.