Recipe courtesy of Cheryl Smith

Fiery Wings

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  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 8 to 10 servings
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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

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


  1. 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. 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:

Yield: 2 cups
  1. 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.