Sweet baby ray BBQ sauce and Stubb habanero wing sauce
2 cups of water
2-4 large sweet potatoes
1 stick unsalted butter
2 cups light brown or brown sugar
¼ cup heavy vanilla almond milk (or whipped cream)
2 ½- 3 teaspoons cinnamon
1 ½ - 1 tablespoon honey or maple syrup
½ tablespoon real vanilla extract
Clean your chicken and cut up into wings if they are not already cut for you.
In a pot, pour 2 - 3 cups of water in a pot until it's half way filled up, and bring to a boil. Add the following into the water: chicken, onions, maggi, thyme, and cajun seasoning. This gives your chicken some flavor and taste. Cover the pot and cook for about 20-25 minutes.
Preheat oven to 350.
Wash and dry yams Cut off the the tips of yams. Peel yams. Slice yams into ½ thick circles Place into a 12 x 9 casserole dish. Set side.
In a medium size pot, melt butter over medium heat. Add sugar and stir until well blended Add almond milk and stir until creamy. Stir in cinnamon, maple, and vanilla extract. make sure you taste the mixture to make sure it is good enough before hand.
Pour mixture over yams. Cover with foil and bake for 40 minutes. 20 minutes into baking, remove the foil and add marshmallows into the candied yams and back for another 20 minutes.
While your candied yams are in the oven, remove the chicken off the stove and drain the chicken from the water and allow the chicken to cool down.
In a big ziploc bag, combine your sweet ray BBQ sauce and Stubb wing sauce together (BE CAREFUL with the Stubb habanero wing sauce extremely HOT).
Add your wings into the sauce combination in the bag and allow the sauce to marinate into the wings.
Place wings over a cooking tray and bake in the oven for 15 minutes or until wings have a dark brownish tone to them.
Remove candied yams from the oven after it's done. Remove foil. Plate and spoon syrupy sauce over the yams.
Serve immediately and enjoy this lovely southern dish.
(YOU CAN MAKE SIDES OF YOUR CHOICE, I MADE MAKE AND CHEESE WITH MINE)