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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
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:
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
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:
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
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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Other Recipes from this Episode
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