Chicken wings "Torch"

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. Heat vegetable oil in a saucepan to 175°C.
5. 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.