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Habanero Fire Chicken Wings

List of Ingredients





Submitted by J Clayton

NOTE: these wings are versatile in the cooking process. You can bake, deep fry, bar-b-que or broil and every method will turnout a unique and flavorful treat.

5lbs Sectioned chicken wings
4 chopped habanero peppers ( or scotch bonnets )
2 Tablespoons corriander seeds
2 Tablespoons freshly crushed black peppercorns
1 whole bulb of garlic - diced (peels and all)
1 cup of dark soy sauce
1/4 cup of toasted sesame seed oil
1/4 cup of hosin sauce
1/4 cup of rice wine
1/4 cup Worchester sauce
1/4 cup of chile paste and garlic sauce

Recipe



1) Place all flavoring in a food processor and blend fully. This marinade is also great for beef and pork.

2) add wings into a 2 gallon sealable plastic bag - add all marinade. Squeeze out all excess air and place in fridge. Turn bag every hour to evenly marinate wings.

3) let stand at least 4 hours.Overnight is best.

4) when ready, lightly wipe marinade from wings and dispose of liquid.

These wings are both hot and multilevel flavorful. Which ever method you choose to cook, choose a high heat and cook until dark brown and clear liquids bubble through the crispy flesh.

Cooking methods:

*broiled:

preheat 400 degree oven, place wings on broiler tray, one level high and not touching. Turn every 10 minutes, until dark brown.

*Baked:

coat with flour or bread crumb. Mix 2T of garlic powder into 2 cups of flour for additional taste. Bake at 400 degrees, turning regularly.

*Wok deep fry:

Preheat 4 cups of cooking oil ( I like peanut oil ) and put a few wings at a time into hot oil. Continue to add wings retaining a boil.

*also cook french fries in the oil after chicken is done :-) Toss out oil afterwards.

*Bar-b-que:

For a wonderful smoky flavor, Place wings directly on grill and watch carefully. These wings are high in sugar content because of the soysauce and will burn if unattended. A lower fire and longer cooking time is best on the grill.


Serving Suggestions
Hot or cold, these wings are great. Serve them with ice cold beer or red wine, lots of coleslaw and your favorite dipping sauce or bluecheese dressing.

Make plenty because they will go quickly. I suggest at least 10 per person for hearty eaters.