I marinated the chicken wings in: orange juice, Ben's Bum Burning Sauce (aka Scotch Bonnet Sauce that my friend Ben gave me), cumin, fresh garlic, onion powder, Worcestershire, Diana Sauce (you can substitute with chili sauce), black pepper, Italiano seasoning, chili powder, cayenne pepper, Allspice and brown sugar...and something else I can't remember...
After marinating for a few hours, I let the chicken wings cook in the Crock Pot for an hour and then threw them in the oven on 450F.
But, seeing as it's barbecue season, I would throw them on a grill.
Are you licking your chops?
Oh, yes you are!23111
Are you licking your chops?
Oh, yes you are!23111
Ben's Bum Burning Sauce Recipe:
Need the following items: Scotch Bonnet peppers, washed and stemmed, depending on the amount of peppers, 1 or 2 medium yellow or white onions, finely diced, white vinegar or apple cider vinegar, sugar (finely chopped mango is optional) and salt to taste.
Place scotch bonnets in a food processor and finely chop. USE GLOVES WHEN HANDLING THE PEPPERS FROM HERE!!!!!! Once peppers are chopped, add vinegar and sugar and blend through until mixed. Once mixed, add onions and mango (optional). How much vinegar? the mixture should be a very loose paste. That is how much vinegar. Place mixture into canning jars and use. If you make more than one canning jar (I usually make 5 or 6 small jars out of 1.5 pounds of peppers) process the jars in a boiling water bath for 30 minutes to can properly. You can keep one out without processing for immediate use. I'm pretty bad at measuring, as I typically taste as I go...let me know how it turns out!
Need the following items: Scotch Bonnet peppers, washed and stemmed, depending on the amount of peppers, 1 or 2 medium yellow or white onions, finely diced, white vinegar or apple cider vinegar, sugar (finely chopped mango is optional) and salt to taste.
Place scotch bonnets in a food processor and finely chop. USE GLOVES WHEN HANDLING THE PEPPERS FROM HERE!!!!!! Once peppers are chopped, add vinegar and sugar and blend through until mixed. Once mixed, add onions and mango (optional). How much vinegar? the mixture should be a very loose paste. That is how much vinegar. Place mixture into canning jars and use. If you make more than one canning jar (I usually make 5 or 6 small jars out of 1.5 pounds of peppers) process the jars in a boiling water bath for 30 minutes to can properly. You can keep one out without processing for immediate use. I'm pretty bad at measuring, as I typically taste as I go...let me know how it turns out!
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