Wonton Soup
Bacon-Wrapped Chicken Lollipops with Hot Pepper BBQ Sauce
| By : |
| Cook Time | 25 Minutes |
| Servings |
4 Servings
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Ingredients
- 8 chicken legs with skin
- bacon
Spices:
- paprika
- salt
- pepper
- garlic powder
- barbecue mix (optional)
For the hot pepper BBQ sauce:
- 1 cup ketchup
- ½ cup light brown sugar
- 1 tsp honey
- 2 tbsp white vinegar
- 1 tsp cayenne pepper
- 1 tbsp ground rocoto chili pepper (with seeds for more heat)
- 1 tsp garlic powder plus 1 onion powder (optional)
- ½ tsp mustard plus 1 tsp Worcestershire sauce
Ingredients
Spices:
For the hot pepper BBQ sauce:
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Instructions
For the sauce:
- Boil the ingredients in a skillet over medium heat for 20 minutes, then set aside. Serve with the chicken pieces.
For the chicken:
- Remove tendons from chicken legs by slicing around the circumference all the way to the bone, then clean and afterwards, cover with aluminum foil.
- Season the chicken legs with salt, pepper, paprika or spices of your choice.
- Once well seasoned, wrap well with bacon slices and hold in place with toothpicks; remember to remove these once cooked.
- On the Instant Vortex control panel, press Roast and then set the time to 25 Minutes and temperature to 390ºF (200°C). Press Start.
- Once Add Food appears on the display, place the chicken pieces on the tray greased with a little oil.
- After cooking, remove carefully and serve with the hot pepper BBQ with all the Peruvian flavor. Perfect to share with friends.
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