Chicken wings "Torch"

Votes: 3

Time: 5 hours 45 minutes
Complexity: easily
Servings: 42

Nutritional value per serving:

Calories 454, total fat 45 G., saturated fats 7 G., proteins 2 G., carbohydrates 12 G., fiber 0 G., cholesterol 22 mg, sodium 222 mg, sugar 10 G.

Chicken wings are baked in a spicy fat and then deep-fried until crispy, resulting in super-juicy and delicious flavor. But what sets them apart from other wings is their special, fiery Torch sauce, made with Ghost peppers, considered one of the hottest peppers in the world, 170 times hotter than Tabasco!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken wings

450 g chicken wings
4 tbsp paprika
2 tbsp. salt
2 tablespoons ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 teaspoon cayenne pepper
1 tsp ground cumin
1 tsp. meat tenderizer seasoning (with papain)
450 g lard
1.5 liters of vegetable oil
Torch Sauce, recipe below
Special equipment: deep fat thermometer

Hot sauce

1.4 l of pineapple juice
1 cup brown sugar
170 g of honey
1 tbsp lemon juice
1 teaspoon of salt
1 clove garlic, minced
1/4 cup cornstarch
1 tbsp. ground Ghost pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken wings, Pineapple juice, honey, starch, paprika, cumin, garlic powder, seasoning marinade for meat, lard

Cooking the dish according to the recipe:

Rinse the wings with cool water and drain in a colander. Shake until the water stops dripping. Place the wings in a bowl. Add paprika, salt, pepper, garlic powder, onion powder, cayenne pepper, cumin, and chicken seasoning and gently toss to coat. Cover and refrigerate for at least 4 hours.
Preheat oven to 190°C (375°F). Transfer the wings to a baking dish. Grease with lard and wrap tightly in foil. Bake the wings until tender, 1 hour and 45 minutes.

Remove the wings from the pan with a slotted spoon, then carefully shake off any excess fat and place them on a baking sheet. Let cool and then refrigerate until completely chilled. The wings can be stored in the refrigerator for up to 5 days.
Heat vegetable oil in a saucepan to 175°C.
Carefully lower the wings into the oil and fry until crispy, about 4 minutes. Serve warm, drizzled with Fakel sauce.

Hot sauce:

Output: 900 gr.

In a medium saucepan, combine the pineapple juice, brown sugar, honey, lemon juice, salt, and garlic. Bring to a boil over medium-high heat and reduce by a third, about 30 minutes. In a separate bowl, combine the cornstarch with 2/3 cup cool water. Add the mixture to the saucepan, increase the heat, and bring to a boil, stirring constantly. Remove the sauce from the heat and let it cool completely, then stir in the ground Ghost pepper. The Torch sauce can be refrigerated for up to 7 days.

Note

You can substitute lard with shortening. Instead of deep-frying, you can bake the wings in the oven at 190°C for 20 minutes. If you prefer a milder flavor, replace the ghost pepper with cayenne pepper.