Ingredients
2 tbsp. vegetable oil
2 tbsp. minced onion
4 cloves of garlic chopped
2-3 whole scotch bonnet peppers (chopped)
1 ripe mango
peeled seeded and chopped
2 cups ketchup
1 cup hoisin sauce
1 cup chicken stock
1/4 cup red rum
1/4 cup cider vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
1/4 cup orange juice
10 whole pimento seeds
Black pepper
Marinade
12 CB Chicken wings
4cloves of garlic (chopped)
2 stalks of scallion (chopped)
1 tsp. lemon (lime) zest
1 thumb sized pieceof fresh ginger (peeled and chopped)
2tbsp. brown sugar
2 scotch bonnet peppers (chopped)
1 tbsp. soy sauce
3 tbsp. fresh lemon (lime) juice
2 tbsp. red rum
2 tbsp. pineapple juice
1 tbsp. peanut (vegetable) oil (plus more for basting)
Salt and pepper to taste Bamboo skewers
1/4 cup finely chopped
unsalted dry-roasted peanuts
For barbeque sauce, heat vegetable oil, add onions and caramelize. Add garlic and cook until it loses its aroma. Add remaining ingredients and simmer for one hour. Puree until smooth(Will keep refrigerated up to three weeks).
For marinade, place garlic, shallots, lemon zest, ginger and sugar in a food processor. Process well. Stir in soy sauce, lemon juice and 1 tablespoon of oil. Transfer to a large bowl.
Make 3 deep slashes in the meaty part of each chicken wing. Add the wings to the bowl, stir to coat and marinate for 4 hours at room temperature, or overnight in the fridge.
Put the chicken wings on bamboo skewers, opening each wing as wide as possible; reserve the marinade. Brush wings with barbeque sauce and grill over a medium-hot fire for 6 to 8 minutes per side. Basteoccasionally with barbeque sauce until crusty. Transfer chicken wings to platter, sprinkle with peanuts and serve.
4 servings