Sticky Moroccan Wings

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 1 t smoked paprika
• 1 t cumin, ground
• ½ t cinnamon, ground
• ¼ t coriander, ground
• ¼ t saffron, crushed
• 1 t sea salt
• ½ t black pepper, ground
• 1 lb chicken wings
• 1 T extra-virgin olive oil
• 1 onion, small dice
• 2 cloves garlic, minced
• ½ c chicken stock
• ¼ c honey
• 1 T molasses
• 1 lemon, juice and zest
• Sesame seeds (garnish)
• Scallions, thin sliced (garnish)

Directions

1. In a mixing bowl, add paprika, cumin, cinnamon, coriander, saffron, salt, and pepper. Add wings and coat in rub. Set pressure cooker to "sear", adjust time to 10 minutes, add oil, and press "start/stop". When oil is hot, add wings and brown, about 2 minutes per side. Cook in batches, if needed. Add onion and garlic and sauté until slightly brown. Return wings to pot and add chicken stock. Close and lock lid, set pressure cooker to "poultry", adjust time to 5 minutes, and press "start/stop".
2. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove wings, set aside. Set pressure cooker to "sear", adjust time to 15 minutes, and press "start/stop".
3. In a mixing bowl, add honey, molasses, lemon juice, and zest, and whisk to combine. Add to pressure cooker and stir to thicken. Return wings to sauce and coat wings. Serve topped with sesame seeds and scallions.