[slickster81]

Make a batch of my Java Wing sauce, (original recipe follows)

but substitute:

roasted habaneros for the chipoltle peppers and Louisana hot sauce.
1 cup mango
1 cup pineapple (*use the juice to thin the sauce)
cut back on the brown sugar (add more as necessary to help cut the heat). Cook for 20-30 minutes instead of the 10.

“Java” Wing Sauce
Named for my good friend, Rob “Java” Pilon

1 12 oz. Bottle Original Louisiana hot sauce.
1 cup firmly packed brown sugar (1 1/2 cups for “sweet spicy”)
¼ Cup olive oil.
1 can Chipotle peppers in adobo sauce.(Embassa brand is best)
1 1/2 tsp ground cumin.
1 tsp garlic powder.
1 1/2 tsp onion powder.
1 tsp ground thyme.
1 ½ tsp cracked black pepper.
4 large cloves garlic, chopped coarse.
½ Cup dry white wine, beer, or (gasp!) water. **

Put all ingredients EXCEPT for the wine, beer or water, in a food processor or blender and process until smooth, add enough of ** to bring the volume to 1 quart, blend again briefly, then pour mixture into a sauce pan and cook over medium low heat for 10 minutes, cool and store in the refrigerator in a tightly sealed container.

To make the “Java” Wings.
For each 3 lbs wings:
1 cup wing sauce, warmed. (more if you like them really sloppy!)
¼ cup melted butter or margarine, combined with warmed sauce.

Cook your wings in any manner you desire, when the wings are done, put in a large bowl and toss well with the sauce.

(I marinate my wings for an hour in a “brine” of 1/2 cup malt vinegar, 1/2 tsp. salt and 1Tb. fresh cracked black pepper, then grill over medium heat, the vinegar helps give you a crispier skin)

Serve immediately with blue cheese dressing, celery sticks and beverage of the day.