Huli Huli Hot Party Wings

Huli Huli Hot Party Wings 

• 3lb ButcherBox Party Wings
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 teaspoons garlic powder 
• Pinch cayenne
• 1 cup pineapple juice
• 1/3 cup ketchup
• 1/4 cup tamari (or soy sauce)
• 3 tablespoons Mike’s hot honey, divided
• 1 tablespoon ginger juice
• 2 teaspoon garlic, grated
• 1 teaspoon red wine vinegar
• Pinch red pepper flakes
• 1/2 cup plain greek yogurt
• 1/2 teaspoon lemon juice
• 2 tablespoons cilantro, chopped plus more for garnish
• Fresno chili, sliced

1. Lay the wings on a wire rack above a baking sheet, pat dry with a pepper towel.
2. In a small bowl, mix the salt, smoked paprika, cumin, garlic powder and cayenne. Sprinkle the wings with the spice mix.
3. Working in two batches, set the airfryer to 400°F. Cook for 20 minutes. Remove the first batch, place on a baking sheet and set in the oven to keep warm while the second batch cooks. 
4. While the wings are cooking, prepare the sauce. In a medium sauce pan whisk the pineapple, ketchup, tamari, 2 tablespoons of honey, ginger juice, garlic, red wine vinegar and red pepper flakes. Bring the sauce to a boil, reduce the heat to medium and simmer for 10-12 minutes until the sauce thickens and has reduced by half. 
5. When the second batch of wings have finished cooking, toss all the wings with the sauce and return all to the Airfry basket. Cook the sauced wings for an additional 5 minutes to caramelize. 
6. In a small bowl, whisk the yogurt, remaining tablespoon of hot honey, lemon juice and cilantro. 
7. Serve the wings topped with additional cilantro, chilies and the zesty citrus yogurt dipping sauce.