Royal Prestige Chicken Wings in Habanero-Pineapple Sauce

Recipe

Ingredients

• 4 pounds chicken wings
• A pinch of garlic powder
• A pinch of onion powder
• A pinch of paprika
• 1/2 cup vegetable broth or water
• 1 red bell pepper, seedless and stem removed
• 1 habanero pepper (or to taste)
• 3 garlic cloves
• 1/4 yellow onion
• 1 1/2 cups pineapple juice
• 1/2 cup pineapple, diced
• 1 tablespoon soy sauce
• 1 dash liquid smoke
• 1 tablespoon brown sugar
• 2 tablespoons of corn starch
• 1/2 cup pineapple chunks

Directions

1. Preheat the Paella Pan at medium‐ high heat for 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add wings and sprinkle garlic powder, onion powder, and paprika. Cook for 3 minutes, stirring constantly.
2. Add the vegetable broth; cover with the Redi‐Temp® valve open and cook at the same heat until it whistles (in about 5 minutes). Reduce heat to low, close the valve, and cook for 3 more minutes.
3. Meanwhile, preheat the 12‐inch Gourmet Skillet at medium‐high heat for 3 minutes. Add red pepper, habanero pepper, garlic cloves, onion; cook 3 minutes.
4. Pour half cup of pineapple juice, add diced pineapples, soy sauce, liquid smoke, and cook for 35 more seconds. Remove from stove and let it cool down.
5. Carefully, pour the ingredients from the skillet into the Royal Vort‐XTM blender. Add the rest of the pineapple juice, and brown sugar. Cover and blend on speed 6 for 30 seconds.
6. Transfer the sauce back into the Gourmet Skillet. Add corn starch and with the help of the Precision Series Whisk, stir for 2 minutes, at medium‐high heat, to thicken the sauce.
7. Add the sauce to the Paella Pan, covering all the wings. Place pineapple chunks on top, and let it simmer for 2 minutes.
8. Preheat the oven at 400°F. Place Paella Pan inside, without cover, and bake for 10 minutes. Enjoy!