Cut wings in half separating the wingette from the wing. Remove any feathers. Wash chicken wings with the juice of one lemon, lime or vinegar and water. Remove slime, excess skin and fat. Wash a second time with plain water. Drain well.

Season chicken with green seasoning, scallion, tomato, onion, garlic, ginger, thyme, pimento pepper, hot pepper-if using, salt and black pepper. Marinate overnight (optional but recommended).

In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth and darken. Do not allow it to smoke and get black. If this happens you have to start over! Add ketchup and cook 15 seconds more while stirring.

Add chicken and listen to it sing in the pot. Immediately raise heat to high and stir continuously to coat with the brown sugar 1-2 minutes. Cook for 20-30 minutes, covered, over medium low heat (chicken will release its juices), stirring occasionally-every 5 minutes, until the liquid has evaporated.

After the liquid has evaporated, continue to cook for a few seconds allowing the flavors to develop and stirring continuously to prevent sticking. Note: If the chicken releases a lot of water and it is fully cooked, you do not need to add additional water, just cook until the sauce has thickened. Add one cup of water, more if you like lots of "sauce".

Cover and cook an additional 10 minutes or until the chicken is fully cooked and tender (but not shredding), stirring gently once or twice, and the sauce has thickened to your desired consistency.

Taste and add more salt and pepper if required. For this dish I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt used.