Once again, the New York Yankees have defied all the odds and made it to their 40th (that’s right, count ‘em) 40th World Series championship, against current defending champs the Philadelphia Phillies! If the Phillies win, this will make it their 2nd consecutive win. If the Yankees win…this will be their 27th World Series title.

Cue the music and the applause…both teams deserve it!! LOL…

Now, I know that this is a food blog, so I think it’s safe to say that somewhere in this ode to baseball, I’d be remiss not to bring up…well…food! Traditionally, we save the blowout food parties for the Super Bowl…but who’s to say that baseball isn’t deserving of some Bronx and Philly inspired eats! So with that in mind, this week, I will pay tribute to some classic game time foods…with, of course, an Island twist.

First up on the list: the classic Buffalo wing. What game would be right without some wings? As a Caribbean girl (Trini massive with a Bajan flair, thank you very much), I always find a way to incorporate my Island spirit into each of my dishes, be it for the masses or for you to try at home. This time is no different. So I present to you my Buffalo “Trini Tings”…enjoy with a cold beer and some celery, your mouth’s sure to be on fire after this one!
KP’s Buffalo “Trini Tings” with Sour Cream & Onion Dipping Sauce

For the wings:
3 pounds chicken wings, tips removed and cut at the joint, in a non reactive bowl
2 limes
¼ cup salt
4 to 6 quarts water

For the marinade/sauce:
2⁄(3 )cup ketchup
1⁄(3 )cup mango nectar (NOT juice)
3 ½ Tablespoons bottled cayenne pepper sauce
1 ½ Tablespoons honey
1 teaspoon yellow mustard
2 teaspoons paprika
1 ½ Tablespoons Matouk’s West Indian Hot Sauce**
Salt and pepper to taste

For the Sour Cream & Onion Dipping Sauce:

½ cup sour cream
½ cup low fat mayo
½ teaspoon grated parmesan cheese
1 Tablespoon white wine vinegar or white vinegar
¼ cup green onion, sliced thin
½ clove garlic, minced fine

To prepare:

Rinse disjointed wings under cold water; drain. Cover with 4 to 6 quarts of water (or until the chicken wings are completely covered), the juice of two limes and ¼ cup salt. Combine and sit in the refrigerator for a half hour. This will slightly brine your chicken wings as well as get rid of any residual chicken gunk.

For the marinade, combine all of the marinade ingredients and whisk to combine. Set 1⁄(3 )of the marinade aside for later use. Retrieve wings from refrigeration and pour off brining liquid. Pour marinade over chicken wings and let marinate in fridge overnight.

The next day…

When you are ready to make your wings, combine all of the sauce ingredients for the sour cream and onion dipping sauce and set aside to let the flavors marry. Turn on your broiler to the HI setting and place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with sour cream & onion sauce and celery, if you wish. Enjoy!

** Matouk’s West Indian Hot Sauce is a Trinidad based pepper sauce, made primarily with vinegar, onions, and scotch bonnet peppers, that is ground into a liquid and provides heat and flavor to many dishes. It can be found in the ethnic section of your grocery store. If you already have pepper sauce of your own, feel free to use in lieu of Matouk’s.

Stay tuned for a new World Series recipe every week as we count down to game time…until then!!

Tags: Caribbean, hot, Phillies, spice, Trini, wings, Yankees

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