Yields: 4-6 servings
Heat Factor: "Sofa King" Hot

Ingredients :

1- 5 Tbsp of "Sofa King" Hot Sauce (Depending on size of Cojones)
3 Tbsp. vegetable oil, separated
1 Tbsp. white vinegar
1/4 tsp. garlic powder
2-1/2 pounds chicken wings

In a heavy duty freezer bag combine the hot sauce, 2 tablespoons of the oil, vinegar and garlic powder. Seal the bag and let sit for 10 minutes. Add the chicken wings and place in the refrigerator to marinate overnight.

Prepare a very hot grill, and brush the grill grate with the remaining tablespoon of oil. Once grill is heated, turn down heat to medium (if using charcoal, rake some coals over to the side to create a medium-heat zone). Grill the wings for about 7 minutes on each side or until nicely brown. Serve with an extra shake of hot sauce if you feel like a trip to the doctor!!!  


Dats a Spicy Meatballs!!!

Yield: 10 servings
Heat Rating: "Sofa King" Hot


1 1/2 pounds extra-lean ground beef
1 cup dry breadcrumbs
1/2 cup egg whites
1/2 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
2 Tbsp "Sofa King" Hot Sauce
Parsley  (optional)

Combine first 5 ingredients in a large bowl.
Shape mixture into 30 (1 1/2-inch) meatballs.
Combine ketchup, sugar, juice, and sauces in electric slow cooker.
Gently stir in meatballs.
Cover with lid; cook on low-heat setting for 8 to 10 hours.
Garnish with parsley, if desired.

Spicy Jamaican Pumpkin Soup (Feelin' Hot, Hot, Hot)

Yield: 6 Servings
Heat rating: HOT

  • 2 tablespoons butter (25 ml)
  • 1 tablespoon olive oil (15 ml)
  • 2 large shallots, chopped
  • 2 green onions, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/8 teaspoon ground allspice
  • 1-3 Tbsp "Sofa King" Hot Sauce
  • 4 cups chicken stock (1 L)
  • Salt and freshly cracked black pepper to taste
  • 1 pound Caribbean pumpkin ( about 4 cups chopped ) or butternut squash
  • juice of ½ lime
  • 1/2 cup coconut milk, optional ( 125 ml)
  1. In a large pot, heat butter and olive oil on medium high. Add shallots, green onions, carrot, celery and garic and sauté until soft and just golden.
  2. Add remaining ingredients, except lime and cream. Bring to a boil. Cover and reduce heat to low. Simmer, covered for about 45 minutes or until pumpkin is tender.
  3. Season the soup with salt, pepper and Hot Sauce. With a hand blender, puree until smooth. Return to medium heat and bring to boil.
  4. Add the lime and coconut milk and simmer for a few minutes, just to develop flavour.

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