Provided by Food Network
Categories appetizer
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
- In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
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