Rum: The Pina Colada
Coconut-encrusted fried chicken wings with a pineapple-brown-sugar sauce
Sommelier: Caleb: Malibu, Pineapple juice, Cranberry juice (and boy did we need a less liquored up option by that point!)
- 1 large can pineapple juice (40 oz)
- 1 cup dark brown sugar
- 1 TB minced ginger
- 3 TB sriracha
- 2 dozen chicken wings
- 2 cans coconut milk
- 3 cups panko
- 3 cups unsweetened coconut flakes
- salt, pepper, oil
Reduce pineapple juice to 2 cups, add the brown sugar, ginger and sriracha, whisk, cook for another 20 minutes, then take off the heat.
Soak the chicken in coconut milk for 2-24 hours, then coat in equal parts panko and coconut flakes with salt and pepper and fry in canola oil. When the chicken is freshly fried, toss with the sauce. Watch guests try to eat their own fingers.