Wash and season the wings with dry seasonings listed above then Marinade overnight or at least 1 hour.
Heat a deep pot on medium-high heat, add oil, when hot, add chicken wings and brown on each side.
Remove pieces from the pot as they brown. Remove some of the oil to sauté the aromatics.
Add the onion, garlic, and sweet pepper, scallions, thyme, crushed pimento berries, scotch bonnet pepper, to the skillet. Cook for 5-7 minutes or until the vegetables are fragrant and translucent.
In the bowl you seasoned the chicken, add about 3-4 cups of water and mix it around to get off excess seasoning in the bowl or you can use chicken broth.
Pour it in the pot and add 3 tbsp of mushroom sauce, sugar, ketchup, and season with black pepper, salt, and complete seasoning. Stir to combine.
Place the chicken in the pot. Bring the mixture to a boil.
Reduce the heat to low and let the mixture simmer for 35-40 minutes or until the chicken is cooked through and the sauce has thickened. (At the 25-minute mark add your potatoes)
