3 hot red chili peppers (or 1-2 Scotch Bonnet or Habanera peppers)
2 cloves garlic, crushed
1/3 cup canola oil
1/2 tsp EACH dried basil, thyme, tarragon, marjoram
Make this marinade two days ahead to allow the flames to develop! If you want more fire, add more chili peppers or hot pepper sauce. Remove seeds from hot chili peppers and mince peppers (wear gloves to do this, wash hands, knife and cutting board immediately afterward). Combine peppers and remaining ingredients in a small bowl. Refrigerate until needed.
Put chicken in a re-sealable plastic bag and pour in the marinade. Close bag and turn it gently so marinade coats each piece of chicken. Refrigerate up to 24 hours or freeze for up to 6 months.
Makes enough marinade for up to 1.8 kgs chicken wings or bone in pieces.