Curry Stew Chicken Wings

In a bowl season the Chicken Wings (3 lb) with Salt (as needed) and Freshly Ground Black Pepper (as needed), then add Onion (1/2), Tomato (1), Scotch Bonnet Pepper (1), Curry Powder (1 Tbsp), Green Caribbean Seasoning (1 Tbsp), Ketchup (1 tsp), Worcestershire Sauce (3 dashes), and Angostura Bitters (3 dashes). Stir and set aside to marinate.

In a pot over high heat, add Vegetable Oil (1 tsp), Brown Sugar (1 Tbsp) and cook until it turns frothy and amber-colored. Do not let it burn.

As soon as the sugar has turned into an amber color, add the marinated chicken and stir. Cover with a lid and let it come up to a boil, about 3 minutes.

Turn the heat down to medium, place the lid back on and let it cook further for 10 minutes.

Stir really well, raise the heat back up to high and burn off the liquid in the pot. Add Water (1 1/2 cups) into the bowl where the chicken was marinated and add it all into the pot, scrape the sides and bottom and stir. Toss in the Fresh Thyme (4 sprigs). Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.

Turn off the heat and top off with Scallion (1 bunch). Serve with rice or bread.