Buffalo Wings
Buffalo Wings
Author: The Blue Jean Chef, Meredith Laurence
Serves: 2
Ingredients
- 2 pounds chicken wings
- 3 tablespoons butter, melted
- ¼ cup hot sauce (like Crystal or Frank’s)
- salt, to taste
- Finishing Sauce:
- 3 tablespoons butter, melted
- ¼ cup hot sauce (like Crystal or Frank’s)
Instructions
- Air Fryer Directions:
- Prepare the chicken wings by cutting off the wing tips and discarding (or freezing for chicken stock). Then, divide the drumettes from the wingettes or paddles and place both in a bowl or zipper sealable bag.
- Combine the melted butter and the hot sauce and stir to blend well. Pour this over the chicken wings and let the wings marinate for 2 hours to overnight.
- Pre-heat the air fryer to 400ºF for 3 minutes.
- Air-fry the wings for 12 minutes, shaking half way through cooking. When both batches are done, toss them all back into the basket for another 2 minutes to heat through and finish cooking.
- While the wings are air-frying, combine the remaining 3 tablespoons of butter and ¼ cup of hot sauce. Remove the wings from the air fryer and toss them again in this sauce and serve with some cooling blue cheese dip and celery sticks.
- Broiler Directions:
- Prepare the chicken wings by cutting off the wing tips and discarding (or freezing for chicken stock). Then, divide the drumettes from the wingettes or paddles and place both in a bowl or zipper sealable bag.
- Combine the melted butter and the hot sauce and stir to blend well. Pour this over the chicken wings and let the wings marinate for 2 hours to overnight.
- Pre-heat the broiler.
- Remove the wings from the marinade and place them on a baking sheet. Broil about 5 inches from the broiler for about 8 to 10 minutes per side.
- While the wings are broiling, combine the remaining 3 tablespoons of butter and ¼ cup of hot sauce. When the wings are done, toss them again in this sauce and serve with some cooling blue cheese dip and celery sticks.
