Fiery Wings

Name: Fiery Wings
Ingredients: 4 pounds chicken wings, cut into 2 parts; 1 cup all-purpose flour; 1 cup cornstarch; Salt and freshly ground black pepper, to taste; Canola or peanut oil, for frying; Wing Sauce, recipe follows; 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; 10 whole Scotch bonnet peppers, rinsed and stems removed; 1 to 1 1/2 cups white vinegar; 10 whole pimento seeds

18 ingredients

13 steps

Ingredients

4 pounds chicken wings, cut into 2 parts
1 cup all-purpose flour
1 cup cornstarch
Salt and freshly ground black pepper, to taste
Canola or peanut oil, for frying
Wing Sauce, recipe follows
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
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

Directions

1

Season wings with salt and pepper, then dredge in flour and cornstarch.
2

Deep fry until done and crispy.
3

Toss in hot wing sauce.
4

In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic.
5

Cook 1 minute more.
6

Add 2 cups chicken stock and ketchup, bring to a simmer.
7

Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken.
8

Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
9

To a blender, add peppers and 1 cup of vinegar and puree.
10

Add remaining vinegar, if needed.
11

Stir in pimento seeds.
12

Store in a bottle or jar in refrigerator.
13

Yield: 2 cups