- 1 large pineapple, peeled, cored and cubed
- 2 – 3 tbsp Hott Source Jungle Green Pepper Sauce
- Few pinches of salt
- Few pinches black pepper
Season the chicken wings with green seasoning, garlic, pepper sauce and lime juice, salt and pepper. Refrigerate and let marinate for at least half hour or overnight.
Add the flour, cornflour, salt, black pepper and paprika to a bowl and whisk together. Add the stout to the flour mixture and whisk well until smooth.
Heat the oil over medium high heat.
In batches, dredge the wings in the flour and then dip in the stout batter.
Deep fry in the hot oil approximately 10 minutes or until the wings are cooked and golden brown.
Drain on a paper towel and serve with a dip of your choice.