Trini Scorpion Pepper Wings Cooked In De Bush
Yield - 6 Servings
Ingredients:
Wings- 4 lb
Lime Juice - 1/4 cup
Salt- 2 tsp
Black Pepper- 1 tsp
Garlic Powder- 1/2 tsp
Onion Powder- 1/2 tsp
Paprika- 1/2 tsp
Oil- 8 cups
Flour- 2 cups
Method:
Divide Wing.
Clean and wash Wings in Lime Juice & water.
Drain off excess water.
In a bowl, season Wings with Salt, Black Pepper, Garlic Powder, Onion Powder and Paprika.
Let marinate for 2-4 hours or overnight in the refrigerator.
Get started on the Sauce.
Sauce Ingredients:
Olive Oil- 1tbsp
Chadon Beni- 6 leaves finely chopped
Scotch Bonnet Pepper- 1 finely chipped
Ketchup- 1 cup
Worcestershire- 1 dash
Molasses- 1 tbsp
Soy Sauce- 1 tbsp
Apple Juice- 1/3 cup
Pineapple Juice - 1/3 cup
Brown Sugar- 2 tbsp
Garlic Powder- 1/2 tsp
Onion Powder- 1/2 tsp
Black Pepper- 1 tsp
Salt- 1 tsp
Method:
Heat sauté pan over low to medium heat.
Add Olive Oil.
Once Oil is heated, add Chadon Beni and Scorpion Pepper.
Let cook for 2 minutes.
Add all remaining ingredients and mix well until fully incorporated.
Taste for Salt.
Frying Method:
Pour Oil into frying pan and heat to 350F.
Dredge Wings in flour remembering to knock off any loose flour.
Carefully Place in hot Oil and fry for 6-7 minutes or until golden brown.
Pour sauce over Wings and mix until all the Wings are fully coated.
Enjoy!