Fiery Wings

• 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
• 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
• 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.
2. Deep fry until done and crispy.
3. Toss in hot wing sauce.
4. In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic.
5. Cook 1 minute more.
6. Add 2 cups chicken stock and ketchup, bring to a simmer.
7. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken.
8. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
9. To a blender, add peppers and 1 cup of vinegar and puree.
10. Add remaining vinegar, if needed.
11. Stir in pimento seeds.
12. Store in a bottle or jar in refrigerator.
13. Yield: 2 cups

chicken, flour, cornstarch, salt, peanut oil, sauce, onion, vegetable oil, garlic, chicken stock, ketchup, cornstarch, sugar, salt, scotch, white vinegar, pimento seeds

Taken from www.foodnetwork.com/recipes/fiery-wings-recipe.html (may not work)