Don't be fooled by the girly name - Scotch Bonnet peppers
pack a serious punch. They are very similar in spiciness and flavor to their
close relative, the habanero. Makes a great addition to Caribbean dishes and
jerk foods. Dehydrated, ground chilies.
Net Weight: 0.5 ounces (14.2 grams)
Heat Level: 10/10 Hot!
Ingredients: Scotch bonnet pepper.
Baked Crispy-Skinned Jerk Wings
You really can get crispy wings without a
deep fryer. We've spiced things up with jerk seasonings and Scotch Bonnet
Prep. Time: 0:45
2 Lbs. chicken wing segments
1/4 cup jerk
1 tsp. Scotch Bonnet
(or pineapple juice if you're watching your salt intake)
non-stick cooking spray or vegetable oil
~ Bring a large pot of
salted water to a rolling boil. Drop in chicken and boil for 8 minutes.
~ In the meantime, combine jerk seasoning and Scotch Bonnet pepper in a bowl;
~ Remove chicken from water and place on a cooling rack to drain, then pat dry
with paper towels.
~ Brush wings with soy sauce and then sprinkle with jerk seasoning blend.
~ Grease a cookie sheet and place the chicken in a single layer on the pan.
~ Bake in a 450 degree oven for 25-30 minutes (depending on size of your wings),
turn once, and then bake an additional 5 minutes.