Chicken Buffalo Drummies - Cook's Companion CC7115 User Manual

Chicken Buffalo Drummies

Serves 2
3 cups water
¼ cup salt
¼ cup sugar
1 teaspoon cayenne
10 bone-in chicken drummies
1 cup ice
1 cup rice flour
Buffalo Sauce
4 tablespoons unsalted butter, melted
4 tablespoons hot sauce (Franks
1 teaspoon cider vinegar
1 teaspoon soy sauce
1 teaspoon ketchup
1.
To brine the chicken drummies, place the water in a stainless steel
container and dissolve the sugar and salt. Add the cayenne pepper and
chicken wings. Top with ice. Let wings brine for at least 2 hours and up
to 12 hours.
2.
While brining, make the wing sauce recipe by mixing all the ingredi-
ents together for the sauce in a large bowl and set aside.
3.
After the drummies have finished brining, pat them dry, then toss with
the rice flour.
4.
Place drummies in the basket and then put the basket into the AIR
FRYER.
5.
Set the temperature to 400 degrees and set the timer for 25 minutes.
6.
Shake a couple of times in the cooking process.
7.
Once cooking is complete, remove.
8.
Toss the drummies in the large bowl with the Buffalo Sauce until they
are well coated.
9.
Serve with blue cheese or ranch dressing, celery or carrot sticks.
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1.
Heat a sauté pan over medium high heat, add olive oil and heat for
1 minute.
2.
Add the onion and celery and cook until light brown, about 2 minutes.
Add the red pepper and cook 1 minute longer.
3.
Add in the butter, crab seasoning, and heavy cream and cook to
reduce by half—about 3 minutes.
4.
Scrape all the ingredients from the sauté pan into a bowl and chill for
10 minutes.
5.
Add remaining ingredients—except panko—to the bowl. Mix ingredi-
ents by hand.
6.
Place panko crumbs in a shallow glass baking dish.
7.
Form ¼ cup of mixture into a patty and press into panko, covering
both sides. Repeat with remaining patties.
8.
Place two crab cakes in the basket and spritz with oil.
9.
Put the basket and pan into the AIR FRYER.
10.
Set temperature to 400 degrees, set timer to 8 minutes.
11.
Once cooking is complete, remove. Repeat with remaining crab
cakes. Serve warm.
12.
For the dipping sauce, blend together all ingredients.
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