8 de abril de 2016



3 pounds wings (about 20-25 wings, separated)

3 heads garlic (peeled)
2 bell peppers (seeded and roughly chopped)
5 scallions
1-2 scotch bonnet peppers
10 sprigs flat-leaf parsley
1/2 tablespoon Italian seasoning
2 celery stalks (roughly chopped)
2 teaspoons salt (to taste)
4 limes (3 juiced, 1 whole)
1/2 cup olive oil (for marinade)
1 cup white vinegar
canola oil (to fry)

1 cup chicken stock
1/2 cup BBQ sauce
1/4 cup Sriracha sauce
1 teaspoon honey
2-4 tablespoons barbanquot (Haitian rum) (to taste; optional)

Step-by-Step Directions
In a food processor or blender, add garlic, bell pepper, scallions, peppers, parsley, Italian seasoning, celery, salt and juice of 2 limes. Gradually add olive oil and blend to a consistency of pesto,

Place chicken in a bowl and wash with water. Clean with vinegar and scrub with 1 lime then rinse off.

Drain the wings and season with spice mixture. Add spice mixture and toss until coated. Place wings in a zip top bag and marinate for at least one hour or overnight.

In a large pot add 3/4 cup water and heat over medium heat. Add marinated wings and any remaining marinade to the pot and bring to a boil. Allow to simmer for 25 minutes or until wings are cooked through. Strain the wings, reserving the chicken broth marinade for the BBQ sauce.

In a large pot add canola oil to a depth of 2-inches and heat over medium-high heat to reach a temperature of 350ºF. Add wings in batches and fry until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet.

For the BBQ Sauce: in a medium saucepan, add 1 cup of the chicken broth marinade, BBQ sauce, Sriracha, honey, and Haitian rum and heat over low-medium heat until warmed through and combined. In a large bowl add the wings and the sauce and toss to coat. Garnish with celery leaves or parsley.

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