Mango Lime Habanero Wings for a Crowd

Ingredients:                                                                                          Ruth Adams

20 lbs chicken wings, frozen

Vegetable oil

2 Limes, halved

Onion powder

Garlic powder

1 onion, diced

1-2 Red, orange or green bell pepper, diced

5 Habanero peppers, diced

2-3 Tbsp Worcestershire sauce

2 Jars of Plum Island Jam Mango Habanero Jam

Instructions:

Put wings in a frying pan a few at a time.  Sprinkle with onion and garlic powder (or use diced onion and crushed garlic).  Sauté in a little oil until lightly browned but not cooked through.  Move them into the slow cooker, sprinkle some of the diced peppers on top and squeeze fresh lime over all.  Sauté the next batch and layer them in the slow cooker with peppers and lime.  When half of the wings are in the slow cooker cover them with the first jar of jam and 1 Tbsp. of Worcestershire sauce.  Continue until all of the wings have been lightly browned in onion and garlic.  Add the last bunch of wings to the slow cooker with the last of the peppers.  Squeeze the remaining lime over them and sprinkle the last 2 Tbsp of Worcestershire sauce.  Cover with the second jar of jam.

Cook on low heat for 4 hours stirring occasionally.  Finish under the broiler for approximately 3 minutes for a golden brown crispy finish.  For extra heat add more habanero peppers.