Prepping for the week ahead again… lunches need to be able to be quickly thrown into the box and snapped shut.
Thought I’d try them in the instant pot and use the crisp lid. (Think I’m becoming an instant pot addict as most meals planned this week are cooked in it).
CRISP LID GARLIC AND PARMESAN CHICKEN WINGS
1kg/1 1/2 pound Chicken wings
115g/1/2 cup Parmesan, more if doing a large batch, extra for garnish
1-2 tsp smoked paprika, according to taste
1 tsp herbs de Provence
Salt and pepper to taste
75g/1/3 cup butter, more if doing a larger batch
2-3 cloves of garlic, grated
Fresh chives for garnish
Cut the chicken wings into 2 joints, the wing tips can be used for making stock
Pat each chicken wing dry and set aside in a bowl.
In a small bowl mix together Parmesan, Paprika, herbs de Provence, pepper and salt
Coat the wings in the Parmesan mix.
Spray the crisp lid basket with cooking spray and set it on top of the trivet
Place the chicken wings in the basket, you will have to do them in batches
Set the crisp lid to 350F/180C and to cook for 15 mins, turning half way through.
Using a meat thermometer test temperature of the chicken wing to make sure it has reached 75 C/165 F.
Place hot wings in a large bowl
Melt butter in pan and add grated garlic, cook for 3-4 minutes
Pour over hot chicken wings, toss chicken wings in butter mixture
Put chicken wings on a cooling rack and garnish with extra parmesan, you could also do this in the bowl.
Serve garnished with chopped fresh chives.
Total carbs for complete batch:
Note: for a lunch you would probably eat between 4 and 8 pieces so the carbs and calories would be far less.