Hot Wings - cooking recipe

Ingredients

1 tsp. cayenne pepper
2 tsp. dried oregano
1 tsp. curry powder
2 tsp. paprika
2 tsp. dried thyme
2 lb. chicken wings, cut into drumettes
2 beef soup bones
2 Tbsp. kosher salt
5 stalks celery
1 onion, quartered
0.5 tsp. ground black pepper
2 `Bouquet Garni' spice balls
0.5 lb. baby carrots
0.25 c. fresh parsley
11 cloves garlic, peeled
1 c. barley
1 lb. dry black beans
1.5 qt. water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, seeded and minced
0.25 c. dry lentils
1 (28 oz.) can peeled and diced tomatoes
2 Tbsp. chili powder
2 tsp. ground cumin
0.5 tsp. dried oregano
0.5 tsp. ground black pepper
3 Tbsp. red wine vinegar
1 Tbsp. salt
0.5 c. uncooked white rice

Preparation

In a large pot over medium-high heat, place the beans in 3 times their volume of water. Bring to a boil and let boil 10 minutes. Cover; remove from heat and let stand 1 hour. Drain and rinse.