12 – 15 chicken wings, rinsed and patted dry

2 tsp Adams Trini Chadon Beni Gourmet Sauce

Few dashes Adam’s Gourmet Pepper Sauce

Juice of 1 lime

Salt and black pepper

1 cup flour

1 tsp paprika

Oil for frying


2 tbsp Adams Trini Chadon Beni Gourmet Sauce

¼ cup – ½ cup honey

1 tsp lime juice

Few dashes Adam’s Gourmet Pepper Sauce

Pinch of salt and black pepper


  1. Place the chicken wings in a bowl and season with the Adam’s Chadon Beni Gourmet Sauce, salt, black pepper, lime juice and a few dashes of Adam’s Gourmet Pepper Sauce. Let marinate for 1 hour minimum or overnight.
  2. Make the glaze. In a small bowl, place the Adam’s Gourmet Chadon Beni Sauce.Mix in the lime juice and a few dashes of the Adam’s Pepper Sauce. Add the honey mixing well while adding. The glaze should not be too thin. Taste and adjust seasoning if necessary.
  3. Place the flour in a bowl and add the paprika, salt and black pepper. Mix well.
  4. Add enough oil to a large saucepan for frying, approximately ½ inch up the side of the pan. Heat over medium high heat.
  5. Place the wings in the seasoned flour and coat well. Add the wings in small batches to the hot oil, frying approximately 3 – 4 minutes on either side, or until the wings are golden brown and cooked through. If the wings are browning too quickly reduce the heat a little.
  6. When the wings are cooked, remove from oil and place on a paper towel to drain excess oil. The wings can be kept warm in the oven.
  7. To serve, pile the wings onto a serving platter or bowl and generously drizzle the glaze over the wings. Any remaining glaze can be served at the side. Enjoy.

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