Tattoo Hot Sauces
Scotch Bonnet Curry Jerk Chicken

Jerk Chicken with Scotch Bonnet Curry

Grilling season is in full swing, and our grills have been firing up these last couple of weeks! We’re excited to share out our first recipe using our hottest of the Tattoo family – Scotch Bonnet Curry! This is super flavorful, and we encourage you to marinate the chicken overnight for maximum flavor impact! Enjoy!

Jerk Chicken with Scotch Bonnet Curry

Ingredients:

  • 2 tablespoons coconut oil melted
  • 1 tablespoon honey
  • 1 tablespoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher salt (use 2 teaspoons if you don’t mind high sodium)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons of Scotch Bonnet Curry
  • 8 (3.5 oz) chicken drumsticks, skin on

Instructions:

  1. In a small bowl, combine the first ten ingredients (all of them except the chicken) to make a paste.
  2. Line a large baking sheet with parchment paper. Arrange the chicken drumsticks in a single layer on the prepared baking sheet.
  3. Spoon the mixture on top, spreading it all over the drumsticks. Let it sit overnight, or at least 4 hours.
  4. When ready to bake, preheat oven to 400 degrees F.
  5. Bake until chicken is fragrant, well-browned and cooked through, about 45 minutes, making sure to turnover drumsticks halfway through baking (22 minutes in).
  6. Let cool for 5 minutes. Serve and enjoy!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Vered DeLeeuw of Healthy Recipes blog. View original recipe here.

Tattoo Himalayan Sweet and Spicy Hot Wings

Himalayan Sweet and Spicy Hot Wings

Hot wing fanatic or not, these Himalayan Sweet and Spicy Hot Wings have pretty much become THE game night wings around our place.  Debuting on A Taste of New York and created by Chef Matt Pace, the flavor fusion of these sweet and spicy hot wings is SO good and we are excited to share it with you.
Try it for yourself, and if you want more heat, you can always indulge and throw in as much Himalayan Chile hot sauce as you desire.

Himalayan Sweet and Spicy Hot Wings

For sauce:

  • ½ cup sweet chili sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 2 Tbsp Mountain Ridge Honey
  • 1 ½  Tbsp Himalayan Chile hot sauce
  • ½ cup chopped onion
  • 4 cloves garlic
  • 1 Tbsp black sesame seeds
  • 1 Tbsp white sesame seeds

For Chicken wings:

  • 2 cups all-purpose flour
  • ¼ cup corn starch
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp paprika
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 Tbsp kosher salt
  • 2 eggs
  • 6-10 chicken wings

Instructions:

  1. For your sauce, combine all sauce ingredients except the sesame seeds into medium saucepan and cook on medium heat until onions and garlic are cooked down and soft.
  2. Remove from heat and pour mixture into blender and purée until smooth.
  3. Pour sauce into medium bowl and add your sesame seeds, set aside.
  4. For your wings, combine all dry ingredients into large bowl or container and whisk ingredients together until mixed thoroughly.
  5. Beat eggs in separate bowl and set aside.
  6. Take wings and cover with dry mix, then dip into eggs, then back into dry mix, making sure wings are fully and well coated.
  7. Fry wings in 375 degree canola or peanut oil until golden brown.
  8. When wings are done, toss finished wings in sauce until fully coated and finish with diced green onion.
  9. Pour some Himalayan Chile hot sauce on your wings, sit back and enjoy.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauces hashtag or tag us @tattoohotsauces to make sure we see your creations.

Credit: Chef Matt Pace of Cafe Booqoo

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