Rinse wings with cool water in a colander. Shake until not dripping. Place wings in a mixing bowl. Add paprika, salt, pepper, garlic powder, onion powder, cayenne, cumin and meat tenderizer and gently mix the wings together. Cover and chill for at least 4 hours.
Preheat the oven to 375 degrees F.
Transfer wings to a baking pan. Cover wings with lard and pack them, then wrap tightly with aluminum foil. Roast wings until tender but not mushy, 1 hour 45 minutes. Remove wings from pan using a slotted spoon, then gently shake dry and place on a sheet tray. Transfer to the fridge to cool. Wings can be stored in the fridge for up to 5 days.
Heat a pot of vegetable oil on the stove to 350 degrees F.
Gently drop wings in oil and cook until crispy, about 4 minutes. Serve warm tossed in Torch Sauce.
Place pineapple juice, brown sugar, honey, lemon juice, salt and garlic in a medium pot. Bring to a simmer over medium-high heat and reduce by a third, about 30 minutes. Mix cornstarch and 2/3 cup cool water in a separate bowl. Add mixture to pot and turn up heat, whisking continuously, until boiling. Take off heat and place in the fridge to cool until completely chilled, then whisk in ghost pepper powder. Torch sauce may be kept for up to 7 days, refrigerated.
You can substitute vegetable shortening for lard if lard is not available. Wings can be baked instead of deep-fried at 375 degrees F for 20 minutes. To make less spicy, substitute cayenne for ghost pepper powder.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.