- 4 cups water
- 6-8 hot peppers like cayenne
- 2-3 scotch bonnet peppers
- 1 poblano pepper
- 2 cups chopped pineapple
- 1 small onion (finely chopped)
- 4 cloves of garlic (finely chopped)
- 1 tablespoon kosher salt
- 1/4 cup Rubarama No. 4
- 1 cup distilled white vinegar (or apple cider vinegar)
Add 2-3 tablespoons of olive oil to a medium sauce pot. Over medium-high heat sauté onions, garlic, peppers and pineapple for 5-8 minutes or until peppers become soft. Add water and kosher salt and bring to a boil. Reduce heat, add Rubarama, and simmer for 15-20 minutes. Remove from heat and let cool.
Add in distilled white vinegar. Add additional salt if necessary. Use an immersion blender until contents are thoroughly combined and no lumps of pepper or pineapple remain. Pour contents into a container (mason jar would be ideal) and refrigerate. Up to 3 weeks is recommended, but overnight will work in a pinch.
Preheat oven to 400. Toss wings in a bowl with some olive oil, salt, and pepper. Place on a baking sheet or broiler pan and cook for 45-50 minutes (turning them over after 35 minutes) until crispy and golden brown.
Place wings in a bowl, add in hot sauce and mix till wings are thoroughly coated. Plate and garnish with chopped parsley.
Sauce recipe makes enough for 100-120 wings.