House of Sauce Scotch Bonnet BBQ Hot Honey Qualiko Chicken Wings
House of Sauce Scotch Bonnet BBQ Hot Honey Qualiko Chicken Wings
Chef Carniel Levy, Chef Patron of House of Sauce, has put his signature Caribbean-inspired twist on Qualiko Dragon Feast Steam Cooked Chicken Wings, creating a mouth-watering dish of Scotch Bonnet BBQ Hot Honey Wings that combines smoky barbecue flavours, fiery Scotch bonnet chilli and a glossy, sweet honey glaze.
Working in collaboration with Qualiko UK – Everything Poultry and The Chefs’ Forum, Carniel demonstrated how quality, convenience and culinary creativity can work hand in hand to help professional kitchens deliver exceptional dishes while protecting valuable margins.
Ingredients
Qualiko Dragon Feast Steam-Cooked Chicken Wings
1 kg chicken wings, approximately 10–12 pieces
Wing Marinade
| Ingredient | Quantity |
| Chicken wings | 1 kg |
| House all-purpose seasoning | 20 g |
| Garlic powder | 5 g |
| Smoked paprika | 5 g |
| Ground allspice | 2 g |
| Fresh thyme, chopped | 3 g |
| Vegetable oil | 20 ml |
| Lime juice | 15 ml |
| Black pepper | 2 g |
Scotch Bonnet Hot Honey
| Ingredient | Quantity |
| Clear honey | 250 g |
| Fresh Scotch bonnet | 25 g |
| Unsalted butter | 40 g |
| Apple cider vinegar | 30 ml |
| Fresh lime juice | 20 ml |
| Garlic, grated | 8 g |
| Fresh ginger, grated | 5 g |
| Dark brown sugar | 15 g |
| Sea salt | 2 g |
| Fresh thyme | 2 sprigs |
Method
Wing Marinade
Mix all marinade ingredients, coat the wings evenly and refrigerate for 4–12 hours.
Scotch Bonnet Hot Honey
1. Blend the Scotch Bonnet with the apple cider vinegar and lime juice.
2. Gently melt the butter in a saucepan and sweat the grated garlic and ginger
for approximately 30 seconds.
3. Add the blended chilli mixture, honey, brown sugar, fresh thyme and sea salt.
4. Simmer gently for 4-5 minutes, stirring regularly. Avoid boiling aggressively.
5. Remove the thyme sprigs, blend carefully until smooth and strain if a more
refined finish is desired.
The finished glaze should be glossy, aromatic and fluid enough to coat the chicken
wings beautifully.
BBQ Chicken Wings
1. Cook the marinated raw wings over medium indirect BBQ heat at
approximately 180–200°C, turning occasionally.
2. Move the wings over direct heat towards the end of cooking to develop char
and caramelisation.
3. Ensure the thickest part of the chicken reaches a core temperature of at least
75°C, avoiding contact with the bone when checking.
4. Remove the wings from the BBQ and immediately toss with 150-180g of
Scotch Bonnet hot honey per kilogram of wings.
5. Finish with a squeeze of fresh lime and finely sliced spring onion. Serve the
remaining hot honey on the side if desired.
Chef’s tip: Always apply the hot honey with a silicone brush after cooking to
preserve its delicate sweetness, maintain a beautiful glossy finish and prevent the
sugars from burning on the barbecue.
