Stone Cow Brewery
Recipe: Molly Stevens DuBois
The Pairing: Kettle Sour Ale
There are few spots as idyllic to drink a beer than the expansive farm that is home to Stone Cow Brewery. It’s an actual working dairy farm, and much of the food that is served from the on-site kitchen is locally sourced. For five generations, the Stevens family has been working the land, bringing fresh natural items to patrons. Their beer is the latest venture that helps bring great experiences to the land.
Air-Fried Chicken Wings with Honey Barbeque Sauce
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
- 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.