Air-Fried Buffalo Chicken Wings

Air-Fried Buffalo Chicken Wings are a slightly healthier version of the traditional game day food since the wings are fried without oil. The air-fryer makes the skin super-crispy. This recipe is for the well-known Buffalo sauce version of wings. After air-frying, any sauce can be used. My air-fryer is a NuWave Brio. I will tell you more about this handy kitchen device in a future post.

Air-Fried Buffalo Chicken Wings
(Mark Kelly, 2017)

Serves 2

2 lbs. chicken wings, drums and flats separated, tips discarded
1 Tbsp Kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp garlic powder
1/4 cup unsalted butter, softened, cut into small pieces
2 Tbsp Frank’s Red Hot Wing Sauce
1 tsp Worcestershire sauce
1 tsp cider vinegar
Blue Cheese Dressing to serve

Preheat air-fryer to 360F.

Combine the salt, pepper and garlic powder and mix well. Toss the chicken wings in the seasoning. In two batches, air-fry the wings for 25 minutes, shaking them about halfway through.

While the wings are cooking. Heat the wing sauce, Worcestershire sauce, and vinegar in a small saucepan over medium-low heat. Add the butter pieces. When the butter is melted bring the sauce up to a low boil and then set aside.

When all of the wings are cooked. Toss them in a large bowl with the warm wing sauce. Serve immediately with a generous portion of the Blue Cheese Dressing.

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