Curry Stew Chicken Wings

In a bowl season the Chicken Wings (3 lb) with Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp) , 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.

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 Scallions (1 bunch) . Serve with rice or bread.