Galley Talk

Buffalo Wings (Cooker)

Janet

One of my weaknesses is galley (kitchen) gadgets. Add that to the necessity of ​dual functionality for most things onboard since space is at an ultimate premium. Monitoring the Ninja Foodi (FD401, 8 quart, 12-in1 Deluxe) we bit the bullet over the 2024 winter to try recipes as Jacques would say in our “Lab Kitchen“. In just one weekend, of use we fell in love! 

Ingredients

  • 3 lb Chicken Wings (plain)
  • 1/2 Cup Water
  • 3 TBSP Buffalo Sauce
  • 3 TBSP Canola Oil
  • 1 TSP Salt

Instructions

Rinse chicken and set aside.

Pour water in Nanoceramic Inner Pot.

Mix salt and buffalo sauce together and set aside.

Place Cook & Crisp Basket in Nanoceramic Inner Pot. Gently place chicken.

Use pressure cooker lid and cook for 5 minutes on high. Release pressure. 

Remove chicken onto a paper towel and pat dry. Place chicken in a bowl and toss with oil. Replace with baking lid. Select Air Crisp, cook on 390°F for 8 minutes, gently stir and resume cooking for 7 minutes.

Remove and toss with buffalo sauce. Serve hot.

Tips

  • Add more salt to taste. We follow a low salt intake.
  • Dip with blue cheese or ranch dressing.
  • Leftovers last for 3 – 4 days refrigerated.
  • Leftovers last for 6 – 9 months in the freezer.
  • Little Frank’s Red Hot Buffalo Sauce goes a long way.
  • Makes for a great light meal, potluck or snack. 
  • Sliced carrots and/or celery is a great garnish.
  • Sprinkle chicken with cornstarch after brushing with a small bowl mixture for crispy skin.
  • We used Frank’s Red Hot Buffalo Sauce but you can make your own.
Hi, I’m Janet

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