Ingredients

For Chicken:

1 cup Lehigh Valley whole milk

Juice from one lime

1/2 cup sriracha sauce

2 teaspoons salt

2 teaspoons chipotle or chili powder

2 pounds chicken drumsticks

Lime wedges to serve

For Pixel Pesto Sauce:

1 bunch cilantro

1/4 cup cottage cheese

Juice of 2 limes

1 clove garlic

1 jalapeño

1/2 teaspoon salt

3 tablespoons olive oil

How to

Stir together milk, lime juice, sriracha sauce, salt, and chipotle powder in a large measuring cup or bowl. Pour over chicken drumsticks placed in a storage container and cover to marinate in the refrigerator for at least 6 hours or overnight.

When ready to cook, remove half of drumsticks from marinade, letting any excess drip off, and place into air fryer basket lined with a piece of parchment paper. Cook at 375 degrees for 15-18 minutes, flipping halfway through, until a thermometer inserted into the thickest part of the drumsticks reads 165 degrees. Repeat with remaining drumsticks.

To make sauce, place all ingredients except olive oil in a food processor and pulse several times to combine. With food processor on low speed, slowly drizzle in olive oil to loosen and smooth out sauce. Taste for seasoning and serve with Lava Chicken and a squeeze of fresh lime.