My dad and I have gotten invited to make wings for ST. Cloud MN Wingfest 2014. Be aware that this recipe makes quite a bit of sauce. We served it on wings with sides of sweet potato chips, celery, and blue cheese. The reason we called it the Blazin Bahamian is because my dad is from the Bahamas and he remembers when he was a kid he would eat guava and papya off of the trees he had in the back yard, and because it's spicy. So many people liked the wings we ran out at 7:00 and the event was supposed to go until 9:00. There was an estimated 5,000 people at wing fest this year.
6 habenero peppers (de-seed all but 2)
1 large red papya
6 pink guava
3 cloves garlic
1 1/2 Tablespoons fresh ginger
1 1/2 cup gold rum
2 cups water
1 Tablespoon fresh marjoram
1 Tablespoon fresh thyme
1/4 lb butter
3 Tablespoons vinegar
4 Tablespoons brown sugar
1/2 cup honey
2.2 lb tub of guava purée
1 whole cinnamon stick
Then dice the papya, guava, habenero(be shure to use gloves), and ginger into cubes. Then simmer marjoram and thyme in 1/2 cup of rum for 5 min. let steep for 20 min.
Now add all ingreedents ( including the rum and spice mixture) to a large pot and simmer for 1 hour.
Finally with an immersion blender blend the sauce until it is a smooth purée then strain it through a fine mesh to get out seeds.
Now if you want more spice you can add the following habenero paste to the wings.
Fill a small pot with habenaro peppers cut in half ( be shure to wear rubber gloves ) then fill with water to cover peppers and simmer covered until habenero becomes mushy. Purée with a stick blender. Add as much a you dare to sauce mix. Toss sauce on wings and serve.