Recipe courtesy of Cheryl Smith
Total:
50 min
Prep:
35 min
Cook:
15 min
Yield:
8 to 10 servings

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
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.

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.

Cheryl's Hot Sauce:

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.

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