Fiery Wings

  • Recipe courtesy of Cheryl E. Smith

Total Time:
50 min
Prep:
35 min
Inactive Prep:
--
Cook:
15 min
Yield:
8 to 10 servings
Level:
--

Ingredients

WING SAUCE:
  • 1 medium onion, finely chopped
  • 1/4 cup vegetable oil
  • 1 tablespoons garlic, chopped
  • 2 1/4 cups chicken stock
  • 1/2 cup ketchup
  • 4 tablespoons cornstarch
  • Cheryl's Hot Sauce, to desired heat, recipe follows
  • 1/4 cup sugar
  • Salt, to taste
CHERYL'S HOT SAUCE:
  • 10 whole Scotch bonnet peppers, rinsed and stems removed
  • 1 to 1 1/2 cups white vinegar
  • 10 whole pimento seeds

Directions

Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.

In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.

To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

Yield: 2 cups

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