Wash your wings in water and vinegar and lime for 5mins

Rinse off the chicken with cold water

Season the chicken with all the dry seasonings

Let it marinate 30 mins minimum, overnight if possible

Add Your Oil to the pot to get hot

While the oil gets hot time to prepare the flour

Grab two bowls in one add water fill it up to the top and put a strainer in the bowl of water

Fill the other bowl up with flour and add the rest of your dry seasoning to it.

After you have seasoned your flour put the chicken you are going to fry in the flour. Tip: Now listen carefully scoop and fold the chicken into the flour until it’s fully covered. Press the flour in the chicken.

After the chicken is fully coated in the flour. Shake off the excess flour put the chicken in strainer and dip it in the water. Yes I just said that.

After you have submerged the chicken in the water drain it and drop it back in the flour

Scoop, Fold and Press the flour into the chicken

Shake off excess flour

Add a whole Green Scotch Bonnet Pepper to the pot of oil until it looks burnt then remove it(optional)

By now your oil should be HOT and ready so go ahead and put your chicken wings in the hot pot and fry it for 12mins total. (At the 6 minute mark flip the wings.)

At the 9 minute mark cover the pot to let the chicken partially steam to get crunchy and soft

When finished let the chicken drop off excess oil then put the wings on paper towel to soak up the excess oil

Do this until you have fried all the chicken wings

Grab your Sauce pot

Add your onions and sauté until soft ( no oil needed)

Add your Ginger

Add Your Coconut Milk

Let it come to a boil

Then add the dry ingredients

Add the pepper

Stir, Stir,Stir

Let it simmer for 2 mins as it starts to bubble again

Add your minced garlic

Add your sugar

Add the thyme

Let it bubble for 5 minutes so all the flavors can come together

Turn off the stove your are done.