Walkerswood Jamaican Jonkanoo pepper sauce adds a real zing to savoury dishes or can be used as a dip on the side. It’s made with fresh West Indian red Scotch bonnet peppers and lots of spices.
SERIOUSLY HOT JONKANOO WINGS
1 stick unsalted butter
3 – 4 Tbs Walkerswood Jonkanoo sauce
1 – 2 Tbs Honey
Melt the butter in a sauce pan and add Jonkanoo and honey, simmer for 5 mins to bring together and then reserve to pour over cooked wings.
To make the wings
1 dozen chicken wings, split at the joint, tips removed
Vegetable Oil for frying
Salt + Black Pepper to taste
1 ½ tsp Garlic powder
1 ½ cups All Purpose Flour
Season the wings with Salt, Black pepper and Garlic powder. Pre Heat your oil in a high-sided pan until thermometer reads 375 Degrees. Dredge the wings lightly in the flour and cook in batches until golden brown and cooked through 8 -10 mins. Toss cooked wings in the Seriously Hot Jonkanoo sauce until well coated