TORCH WINGS

Torch Wings image

Provided by Food Network

Time 9h

Yield 1 pound

Number Of Ingredients 20

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1 pound chicken wings
4 tablespoons paprika
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon meat tenderizer
16 ounces lard
48 ounces vegetable oil
Torch Sauce, recipe follows
46 ounces pineapple juice
1 cup brown sugar
6 ounces honey
1 tablespoon lemon juice
1 teaspoon salt
1 clove garlic, minced
1/4 cup cornstarch
1 tablespoon ghost pepper powder

Steps:

Rinse wings with cool water in a colander. Shake until not dripping. Place wings in a mixing bowl. Add paprika, salt, pepper, garlic powder, onion powder, cayenne, cumin and meat tenderizer and gently mix the wings together. Cover and chill for at least 4 hours.
Preheat the oven to 375 degrees F.
Transfer wings to a baking pan. Cover wings with lard and pack them, then wrap tightly with aluminum foil. Roast wings until tender but not mushy, 1 hour 45 minutes. Remove wings from pan using a slotted spoon, then gently shake dry and place on a sheet tray. Transfer to the fridge to cool. Wings can be stored in the fridge for up to 5 days.
Heat a pot of vegetable oil on the stove to 350 degrees F.
Gently drop wings in oil and cook until crispy, about 4 minutes. Serve warm tossed in Torch Sauce.
Place pineapple juice, brown sugar, honey, lemon juice, salt and garlic in a medium pot. Bring to a simmer over medium-high heat and reduce by a third, about 30 minutes. Mix cornstarch and 2/3 cup cool water in a separate bowl. Add mixture to pot and turn up heat, whisking continuously, until boiling. Take off heat and place in the fridge to cool until completely chilled, then whisk in ghost pepper powder. Torch sauce may be kept for up to 7 days, refrigerated.