Cooking Lesson #129 Air-Fryer Buffalo Wings

Air-Fryer Buffalo Wings

How you doin’? Whenever I make Buffalo Wings, I’m doin’ great—aren’t you? I love them naked or sauced. Buffalo New York's famous Anchor Bar Restaurant is where it all began in the 1960’s. Dominic Bellissimo was tending bar one night. Late that evening, a group of Bellissimo's friends arrived at the bar. He asked his mom, Teressa, to prepare something for his friends to eat. With little food left in the kitchen at the end of day, Teressa took some wings (which were normally used for soups), deep-fried them and put a spin on them using a mixture of Frank's Red Hot Sauce, margarine, cayenne pepper and a few other ingredients. Teressa plated them with some cut celery and blue cheese dressing for dipping as hot appetizers—so began the Buffalo Wings tradition at the Anchor Bar and the world. The wings were initially offered free of charge with cocktails.
 
To be authentic—Buffalo Wings are never battered. They are not grilled, but only deep-fried and slightly crispy. The sauce is tossed in a metal mixing bowl after the wings have been cooked. “Wings,” are still traditionally served with chunky blue cheese dressing and freshly cut celery and carrots.
 
So here is my twist on Buffalo Wings—mine are air-fried. You can use the air-fry lid on your Instant Pot. The wings still have a have crisp salty skin with a hint of garlic and lemon pepper in every bite. These are seasoned to perfection and cook so fast with no marinating required! Now, they’re just waiting for my original Anchor Bar wing sauce (see recipe below).
 
Prep time:  4 minutes
Cook time:  16 minutes (or a bit longer depending on the model air-fryer)
Total time:  20 minutes
Yield:  2 to 4 servings

Ingredients
1 pound chicken wings split into flats and drumettes
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon lemon pepper (I prefer Lawry’s)

Instructions

1. Thoroughly pat dry chicken wings with paper towels and place them in a mixing bowl.
2. Coat in 1 Tbsp oil then sprinkle on the garlic salt and lemon pepper. Toss to evenly coat with seasoning.
3. Place on the air frying basket, spacing evenly and air fry at 400⁰F for 8 minutes per side; or 16 minutes total, or until the chicken wings are crisp and golden brown on the outside.

ChefSecret:  You can easily use a conventional over or convection oven; you will have to adjust the time and temperature.  To double the recipe, air fry for 18-22 minutes, or until the skin is crisp, flipping the wings halfway. The cooking time will vary based on the surface area of your air fryer basket.
 
                                                             Anchor Bar’s
                                      Original Hot Sauce for Buffalo Wings
                                                                             (For tossing wings)

Ingredients
2/3 cup Frank's Red-Hot Original Sauce (not wing sauce—it’s not the same)
1/2 cup margarine
1-1/2 tablespoons red wine vinegar
1/4 teaspoon Worcestershire Sauce
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt
 
Directions

1. Combine the hot sauce, margarine, vinegar, Worcestershire sauce, sugar, cayenne and black pepper, garlic powder and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
2. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

ChefSecret:  While some recipes call for unsalted butter, I like the taste you get from melted margarine, better than butter (in this recipe).

Covid-19 Quip of the Day:  “I went to this restaurant called The Kitchen last night. It’s a rip-off! You have to gather all the ingredients and make your own meal. I don’t have a clue how this joint stays in business.”
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