Cook's Companion CCAF126 Instructions & Recipes page 35

Ingredients
3 c ups w ater
¼ c up s alt
¼ c up s ugar
1 t easpoon c ayenne
10 b one-­‐in c hicken d rummies
1 c up i ce
1 c up r ice fl our
Buffalo S auce
4 t ablespoons u nsalted b u@er, m elted
4 t ablespoons h ot s auce
1 t easpoon c ider v inegar
1 t easpoon s oy s auce
1 t easpoon k etchup
InstrucBons
1. To b rine t he c hicken d rummies, p lace t he w ater i n a s tainless s teel c ontainer
and d issolve t he s ugar a nd s alt. A dd t he c ayenne p epper a nd c hicken w ings.
Top w ith i ce. L et w ings b rine f or a t l east 2 h ours a nd u p t o 1 2 h ours.
2. While b rining, m ake t he w ing s auce r ecipe b y m ixing a ll t he i ngredients
together f or t he s auce i n a l arge b owl a nd s et a side.
3. AIer t he d rummies h ave fi nished b rining, p at t hem d ry, t hen t oss w ith t he r ice
flour.
4. Place t he d rummies i n t he a ir f ryer.
5. Set t he . mer f or 2 5 m inutes a nd t emperature t o 4 00 d egrees.
6. Shake a c ouple o f . mes i n t he c ooking p rocess.
7. Once c ooking i s c omplete, r emove.
8. Toss t he d rummies i n t he l arge b owl w ith t he b uffalo s auce u n.l t hey a re w ell
coated.
9. Serve w ith b lue c heese o r r anch d ressing, c elery o r c arrot s .cks.
Chicken B uffalo D rummies
Serves 2
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