Spicy Five Peppers Hot Chicken Wings

A very hot chicken wings, certainly not indicated for the squeamish. Rather than utilizing grocery store hot sauce, this recipe requires your own making of the sauce. All it requires is putting all the sauce’s ingredients in a blender or food processor and then pouring them in the Instant Pot. Perfect for movie nights, football games, or impressing guests.

Details

Serves: 4
Prep Time: 15-25 minutes
Cooking Time: 10 minutes

Kcal per serve: 790

Ingredients

• 400 grams of chicken wings (6 pieces) (14.0 oz)
• 1⁄4 cup of all-purpose flour
• 3 cups of coconut oil for frying
• 3 cloves garlic
• 1⁄4 cup of chopped onions
• 1 cup of fresh cayenne peppers
• 1⁄2 cup of jalapeño peppers
• 1 tbsp. smoked paprika powder
• 1 tsp. Szechuan peppercorn powder
• 1 tbsp. dried bird’s eye chilies
• 1 medium-sized tomato, chopped
• 1⁄2 tbsp. of coconut oil
• 1⁄2 cup of chicken broth
• 3 tsp. brown sugar
• 1 tsp. lime zest
• 1 tbsp. lime juice

• salt and pepper to taste

Preparation

1. Take a bowl and add the flour with a pinch of salt and pepper. Mix well. Add the chicken wings. Coat well.
2. Prepare to deep fry the chicken wings. Heat a non-stick pan over medium high heat. Pour the 3 cups of coconut oil to coat at least 1-inch from the bottom of the pan. Wait until small bubbles appear. Deep fry the coated chicken wings. Set aside. Pat some of the oil with kitchen towel. Alternatively,
you may bake or pan-sear the chicken wings. Coat in flour and bake in a preheated 350oF oven for 15-20 minutes or until the wings change color completely. You shouldn’t see any pink parts.
3. Prepare a blender. You can use an immersion blender or a food processor. Blend together the garlic, onions, cayenne peppers, jalapeño, bird’s eye chilies, brown sugar, paprika powder, Sichuan peppercorn powder, chicken broth, lime zest and lime juice, chopped tomato. If the mixture is too thick, add more chicken broth. The sauce should not be too thick and not runny.
4. Simmer the sauce for 10-15 minutes in the Instant Pot.
5. Add the chicken wings and coat evenly in the sauce.
6. Close the lid and cook on low pressure for 5 minutes.

7. Let the pressure out via quick release.

Cooking Tips

If you don’t have allspice you can substitute it with 1⁄2

teaspoon ground cinnamon, 1⁄4 teaspoon ground cloves and a

1⁄4 teaspoon ground nutmeg. Use fresh thyme if available.

Use 3 teaspoon thyme leaves for 1 teaspoon of dried.