Hot hunny chick’n and waffles

Hot Hunny

In a small saucepan over medium heat, combine 2 cups apple juice, 1 toasted fig leaf, 1 candied orange slice (with syrup), and 3 dried árbol chiles. Bring to a simmer and let reduce until it begins to thicken into a light syrup. Remove the fig leaf, stir in 1 tsp fresh lemon juice and a dash of vanilla extract, then continue simmering until the mixture reaches a honey-like consistency. Remove the chiles and set aside to cool slightly.

Jalapeño-Corn Waffles

In a mixing bowl, whisk together 1.25 cups self-rising cornmeal, 1 tbsp smoked paprika, a pinch of baking soda, smoked sea salt, and black pepper. Whisk in 0.75 cup soy milk, 1/3 cup vegan mayo, 2 tbsp avocado oil, and a dash of Louisiana hot sauce until batter forms, then fold in 2 sliced jalapeños and 1 cup fire-roasted corn. Portion the batter into hot waffle maker and cook until olden and crisp (yields roughly 6 waffles).

Wings & Assembly

Air-fry 1 package of Blackbird wings according to package directions. Add 1 minute to air-fryer if you want extra crispy wings. In a shallow bowl or pan, whisk together 2 tbsp melted plant butter, 1 tsp smoked paprika, and 1 tbsp Louisiana hot sauce, then toss the hot wings until coated in sauce.

Stack warm jalapeño-corn waffles on a plate, top with tossed wings, and then drizzle the hot hunny over the waffles and chick'n. Garnish with chopped scallions.