12 or 24 chicken wings served with:
Blue cheese mayo
We take jumbo chicken wings and brine them for a day with lemon, garlic, rosemary and chilies.
They’re then smoked on the bottom shelf of the smoker so they slowly bathe in the smoky goodness of that day's barbecue.
Our hot sauce is buffalo in style with a Caribbean kick from a bucket load of scotch bonnets, the fruity tang of pineapple and a good knob of butter to give a bit of richness and balance out the heat.