The Tastiest Chicken Drumette Appetizer You've Ever Eaten (with real chicken thighs)

Season the chicken wing drumettes generously with salt and black pepper.

In a deep pot (or pressure cooker), heat a little olive oil and brown the drumettes on all sides.

Add the cachaça or sake to deglaze the pot, incorporating the onion, garlic, tomato, bell pepper, carrot, parsley, and sweet paprika.

Cover the contents with water and cook on low heat for 25 to 30 minutes, or for 15 minutes in the pressure cooker.

Remove the cooked drumettes and set aside to cool, cleaning off any cartilage or bone fragments.

Strain the remaining cooking liquid from the pot, add the bay leaf, and blend until you have a very smooth cream.

In another pot, heat the strained broth along with milk and butter, adjusting the salt (making it slightly saltier).

Gradually add the all-purpose flour to the boiling liquid, stirring continuously until the mixture cooks down and forms a firm dough, pulling away from the bottom of the pot.

Incorporate the parsley into the firm dough, mix well, and transfer it to a dish, covering it with plastic wrap to cool.

Flatten portions of the dough in your hands, place a piece of the cooked chicken thigh meat in the center, and mold it into the characteristic 'coxinha' shape.

Dip each molded coxinha first in the starch, then in the egg and milk mixture, and finally coat completely in the breadcrumbs.

Preheat the AirFryer and brush a little oil both on the basket rack and lightly over the coxinhas to ensure extra crispiness.

Bake the coxinhas in the AirFryer at 400°F for approximately 15 minutes, or until they are nicely browned.