Escoveitched Breaded Chicken Wings

recipe by:
The Best Dressed Chicken
  • 1 cup vegetable oil
  • 1 pack The Best Dressed Chicken Breaded Wings
Escovietch Pickle Sauce
  • ½ cup white vinegar
  • ½ cup water
  • 1 tbsp. sugar
  • 1 med. white sweet onion (wedged - ½ inch)
  • 1 green scotch bonnet (sliced)
  • 1 small carrot (julienne)
  • 1 tsp. fennel seeds
  • 1 tsp. pimento seeds
Escoveitched Breaded Chicken Wings
  • Place chopped onions, carrots and peppers into a large mason jar.
  • Pour the vinegar and water into the jar and dissolve sugar. Stir.
  • Lightly heat coconut oil in small sauce pan and add the pimento and fennel seeds. Stir for 1 minute to extract the essential oils from the seeds. Remove from heat.
  • Pour oil mixture over onions, carrots and peppers, close jar and give it a good shake to mix. Set aside until service. (best made 2- 10 days in advance for flavour development)
  • Deep fry chicken wings according to package instructions.
  • Place on serving plate and then spoon the escovietch pickle sauce over them.
  • Eat immediately along with a side of sweet corn bread or baked sweet potato fries!
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