Equipment
Ingredients
Hot Sauce
- 1 pineapple, skinned, cored, quartered
- 5 scotch bonnet chili, stalks removed
- 1 onion, quartered
- 3 garlic, peeled
- 3 g allspice
- 3 g thyme, chopped
- 60 ml vegetable oil
- 80 g brown sugar
- 125 ml white wine vinegar
- 125 ml cider vinegar
- 5 g salt
- 2 g black pepper
Chicken Wings
- 500 ml chicken stock
- 12 chicken wings
- 2 g thyme, dried
- 3 g cumin, ground
- 3 g smoked paprika
- 3 g garlic powder
- 3 g onion powder
- 30 ml vegetable oil
Nutrition (per serving)
Method
Preheat the oven to 250°C (482°F).
Place pineapple, chilies, onion, garlic, allspice, and thyme in a roasting tin. Coat with 60ml vegetable oil and season with salt and pepper.
Roast the mixture at 250°C (482°F) for 30 minutes until the ingredients are charred and blistered.
Add brown sugar and both vinegars to the tin. Transfer everything to a food processor and blend until the sauce is smooth.
Evaluate the sauce thickness. If too thick, blend in a small amount of warm water. If too thin, simmer in a pan over low heat until reduced.
Bring chicken stock to a simmer in a saucepan. Add chicken wings and poach for 30 minutes until the internal temperature reaches 74°C (165°F).
In a mixing bowl, combine dried thyme, cumin, smoked paprika, garlic powder, and onion powder. Toss the poached wings in the spices until evenly coated.
Heat 30ml vegetable oil in a frying pan over high heat. Sear the wings, turning occasionally, until the skin is blistered and crisp.
Serve the hot wings immediately with the pineapple hot sauce on the side.
Chef's Notes
- Handle Scotch bonnets with gloves to avoid skin irritation.
- The sauce flavor improves after 24 hours in the refrigerator.
Storage
Refrigerator: 3 months — Sauce keeps for 3 months; prepared wings keep for 3 days.
Freezer: 2 months — Freeze sauce in airtight containers.
Reheating: Reheat wings in a 180°C (350°F) oven until crisp.
