SERVES: 4
SERVING SIZE: 3 WINGS
PREP: 2 HOURS 4 MINUTES
PRESSURE: 7 MINUTES
TOTAL: 2 HOURS 17 MINUTES
SETTING: PRESSURE COOK
RELEASE: NATURAL/QUICK
Rich, fragrant Jamaican spices make these wings mildly spicy, but they’re still lightly sweet with just a hint of cinnamon. These are a delicious appetizer that is very low in carbs but big on flavor!
12 bone-in, skin-on chicken wings
2 tbsp chopped scallions
FOR THE MARINADE
1⁄3 cup avocado oil
1⁄2 tbsp apple cider vinegar
11⁄2 tsp erythritol granular sweetener
1 tsp fine grind sea salt
1 tsp ground allspice
1 tsp onion powder
1⁄2 tsp garlic powder
1⁄2 tsp ground black pepper
1⁄2 tsp ground nutmeg
1⁄2 tsp ground ginger
1⁄4 tsp ground cayenne pepper
1⁄4 tsp ground cinnamon
1⁄4 tsp dried thyme leaves
1 Line a large baking sheet with aluminum foil. Set aside.
2 Make the marinade by combining the avocado oil, vinegar, sweetener, sea salt, allspice, onion powder, garlic powder, black pepper, nutmeg, ginger, cayenne pepper, cinnamon, and thyme in a large bowl. Whisk until well combined.
3 Add the chicken wings to the marinade and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 2 hours.
4 Place the steam rack in the inner pot and add 1 cup cold water to the bottom of the pot.
5 Once the marinating time is complete, remove the chicken wings from the refrigerator and stack them on the steam rack.
6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 7 minutes.
7 While the chicken is cooking, preheat the oven broiler to 550°F (288°C).
8 When the cook time for the chicken is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
9 Open the lid and use tongs to transfer the chicken wings to the prepared baking sheet. Place the wings under the broiler to brown for 6 minutes, flipping them halfway through the cooking time.
10 Remove the wings from the oven and transfer them to a serving plate. Sprinkle the scallions over top. Serve hot.
tip For spicier wings, add an extra 1⁄4 tsp cayenne pepper to the marinade.
CALORIES: 340 FAT: 30g NET CARBS: 2g PROTEIN: 14g
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