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

JERK-STYLE CHICKEN WINGS

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

13 cup avocado oil

12 tbsp apple cider vinegar

112 tsp erythritol granular sweetener

1 tsp fine grind sea salt

1 tsp ground allspice

1 tsp onion powder

12 tsp garlic powder

12 tsp ground black pepper

12 tsp ground nutmeg

12 tsp ground ginger

14 tsp ground cayenne pepper

14 tsp ground cinnamon

14 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 14 tsp cayenne pepper to the marinade.

Nutrition per serving

CALORIES: 340 FAT: 30g NET CARBS: 2g PROTEIN: 14g

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