Air-Fried Chicken Wings with Honey Barbeque Sauce
Air frying wings is a quick and easy way to make this full-flavored chicken snack without the need for oil. It comes together quickly, and the sauce, created by brewery co-owner Molly Stevens DuBois, is great on other dishes as well. In addition to the dipping sauce, you can serve these wings with more honey and a sprinkle of coarse sea salt. A low-abv, slightly tart and low acid sour ale, especially one flavored with hibiscus, is an ideal pairing.
Ingredients
For Honey Barbecue Sauce
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 1 cup barbecue sauce
- 1/4 cup mayonnaise
- 2 tablespoons molasses
- 2 tablespoons honey, plus additional for serving
- 1/2 teaspoon chopped fresh rosemary, OK to substitute dried
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fine sea salt
- Coarse sea salt, for serving
For the Wings
- 2 dozen fresh chicken drums and flats
- Fine sea salt
Instructions
- To make the sauce: In a small frying pan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, for about 20 minutes, or until well caramelized. Transfer the onions to a food processor then add the barbecue sauce, mayonnaise, molasses, honey, rosemary, cayenne pepper, and salt. Blend until fully combined and smooth. Transfer half the sauce to a large bowl; reserve the rest for dipping.
- To make the wings: Pat the chicken drums and flats dry with paper towels, sprinkle with salt, and let stand for 15 minutes then pat dry again. Arrange the wings in a single layer in the fryer basket of an air fryer. Cook at 365°F for 12 minutes. Flip the wings and cook for 5 more minutes, until golden with some char.
- Transfer the wings to the bowl of sauce and toss to coat. Increase the air fryer temperature to 380°F then return the wings to the basket and cook for 5 more minutes, or until the sauce has caramelized. Serve immediately with the reserved sauce for dipping—and a lot of napkins.
Notes
Recipes and images from The Craft Brewery Cookbook by John Holl, published by Princeton Architectural Press. Photo by Jon Page.