AIR FRYER CHICKEN WINGS
Skip the deep-fryer and forget soggy oven chicken wings. The air fryer offers the best of both worlds for crispy wings without extra fat!
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
AIR FRYER BUFFALO CHICKEN WINGS
Push the deep fryer aside and pull out the air fryer instead next game day. There is no need to add all of that oil when you can achieve crispy wings straight out of the air fryer. Serve with celery sticks and ranch dressing, if desired.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 360 degrees F (182 degrees C).
- Place wings in a large bowl. Drizzle oil over wings and massage until chicken is evenly coated.
- Place 1/2 the wings in the air fryer basket and cook for 25 minutes. Use tongs to flip wings and cook 5 minutes more. Transfer cooked wings to a large bowl. Repeat with remaining wings.
- While second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are done.
- Pour sauce over cooked wings and toss to coat.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 7.3 g, Cholesterol 120.4 mg, Fat 41.5 g, Fiber 0.1 g, Protein 20.7 g, SaturatedFat 18.9 g, Sodium 1328.4 mg, Sugar 0.2 g
BUFFALO CHICKEN WINGS (MICROWAVE)
From the Sharp Carousel Microwave & Microwave/Convection Cookbook. This recipe uses only a microwave and was developed in ovens of 700 to 1050 watts.
Provided by Tinkerbell
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Separate chicken wings at joints into 3 parts each, discarding tips.
- Combine the remaining ingredients in a small bowl.
- Arrange chicken pieces on a double layer of paper towels around outer edge of turntable.
- Baste chicken with 3/4 of the sauce mixture.
- Cover with wax paper and microwave at HIGH (100%) power for 6 minutes.
- Rearrange pieces and baste with remaining sauce.
- Microwave on high until juices run clear, 4-6 minutes.
Nutrition Facts : Calories 323.7, Fat 24.9, SaturatedFat 5.6, Cholesterol 75.5, Sodium 219.7, Carbohydrate 6.3, Fiber 0.5, Sugar 4.7, Protein 18.5
BUFFALO CHICKEN WINGS
Steps:
- Preheat the broiler.
- Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
- For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
- Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
BUFFALO CHICKEN WINGS
Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. -Nancy Chapman, Center Harbor, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels. , Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.
Nutrition Facts : Calories 243 calories, Fat 23g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 125mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
BUFFALO CHICKEN WINGS
Americans are a wing-loving people. The Buffalo variety, by most accounts "invented" at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These can be made on the grill or in the oven.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
- While the wings cook, combine 1/3 cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides. (Or return to the broiler for a few minutes.)
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED BUFFALO CHICKEN WINGS
Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier
Provided by Good Food team
Categories Canapes
Time 1h10m
Yield Serves 12 as a canapé
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
- Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 17 grams protein, Sodium 0.94 milligram of sodium
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