Spicy Papaya & Coffee Chicken Wings

DRY RUB:

• 1 Tbsp brown sugar

• 1 1/2 Tbsp of ground coffee

• 1 Tbsp white pepper

• 1 Tbsp garlic power

• 1 Tbsp potato starch

• 1 tsp yellow mustard seed powder

• 1/1 tsp salt

Coffee used in rub: Moonraker’s Ethiopian heirloom Yirgacheffe - Single Origin

SAUCE INGREDIENTS:

• 1 1/2 cup papaya nectar

• 2-3 Thai chili peppers

• 1 1/2 Tbsp molasses

• 1 1/2 - 2 Tbsp honey

• 1 tsp cornstarch

• 2 Tbsp unsalted butter

OTHER INGREDIENTS:

• Avocado oil

BEER PAIRING:

Other Half | Double Dry Hopped Cream of Broccoli

Style: Oat Imperial IPA

Abv: 7.9%

Getting the perfect wing with an air fryer can be a little bit of a challenge. Thankfully, I’ve been testing and testing to get to a point where I can confidently say that this is one of the best wings you’ll make in your kitchen. I call these perfect wings because the meat falls off the bone and way the heat and sweet play with each other. The bite starts sweet and slowly builds to a heat but the heat dissipates quickly, allowing for a good eating experience for those who cant handle too much spice.

Air Fry Wings

Equipment:

1. Air fryer

2. Mixing bowls

3. Microplane

Steps:

• Clean chicken wings under water and pat dry with paper towel.

• Place wings in bowl, drizzle avocado oil over wing then massage in.

• In a small bowl mix dry rub. Evenly coat chicken wings with dry rub.

• Place wings on a greased baking sheet and place in the air fryer on 380F for 25 minutes.

Sauce

Start while the chicken is cooking.

Equipment:

1. Sauce pan

2. Knife

3. Handled sieve

4. Bowls

5. Cutting board

Steps:

• Clean produce.

• Chop chilies and add to sauce pan. Pour in papaya nectar.

• Place on stove top at medium low heat.

• After 5 minutes, add in corn starch, molasses, butter and honey.

• Simmer sauce, stirring occasionally for 20 minutes.

• Place cooked wings in a bowl and pour the sauce over while tossing the wings. When sauce evenly coats each wing, place on a wire rack to cool or start digging in.