Buffalo Chicken Wings; Fried Pickles - Cuisinart TOA-95 Instruction And Recipe Booklet

3 . Place into the oven . Set the temperature to 325°F on AirFry for 25
minutes .
4 . While cauliflower is cooking, melt the butter and mix together well
with the hot sauce .
5 . Cauliflower is done when cooked through and browned and crispy on
the outside . Toss to taste with the hot sauce/butter mixture .
6 . Serve immediately .
Nutritional information per serving (based on 6 servings):
Calories 62 (73% from fat) • carb. 3g • pro. 1g • fat 5g • sat. fat 2g
chol. 8mg • sod. 309mg • calc. 15mg • fiber 1g

Buffalo Chicken Wings

For a healthier option than deep-frying, AirFry chicken wings!
Makes about 6 servings
Nonstick cooking spray
2½ pounds chicken wings*
¾ teaspoon kosher salt
Buffalo Sauce
¼ cup vinegar-based hot sauce
1 tablespoon unsalted, melted butter
*Many wings come already separated into flats and drumettes, but if
only full wings are available, be sure to remove the tips and separate
at the joint .
1 . Place the AirFryer Basket onto the Baking Pan and generously
coat with nonstick cooking spray . Reserve .
2 . Put the chicken wings into the basket in a single layer .
Sprinkle with salt .
3 . Place the prepared basket into the oven in rack position 2 .
Select AirFry at 400°F for 25 minutes .
4 . While the wings are cooking, prepare the sauce . Put the hot sauce
and melted butter into a large bowl . Combine .
5 . When chicken wings are browned and crisp, toss immediately
in sauce .
Nutritional information per flat or drumette (plain):
Calories 94 (39% from fat) • carb. 0g • pro. 14g • fat 4g • sat. fat 1g • chol. 39mg
sod. 127mg • calc. 7mg • fiber 0g
Nutritional information per serving of Buffalo Sauce:
Calories 6 (100% from fat) • carb. 0g • pro. 0g • fat 1g • sat. fat 1g
chol. 0mg • sod. 28mg • calc. 0mg • fiber 0g

Fried Pickles

These pickles are a delicious snack on their own or a great way
to round out a Southern feast .
Makes 3 to 4 servings
½ cup unbleached, all-purpose flour
1 large egg, beaten well
½ cup finely ground cornmeal
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, divided
Nonstick cooking spray
2 kosher dill pickles (about 6 ounces), cut into ¼-inch discs
Olive oil, for spraying or brushing
1 . Put the flour, egg and cornmeal into individual containers large
enough for dipping the pickles . Add the salt and cayenne to the
cornmeal; stir to combine .
2 . Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray . Reserve .
3 . Blot the pickle slices on a paper towel . Dredge each slice in the flour
and shake off any excess before dipping into egg, and then finally
coating evenly with the seasoned cornmeal . Spray or brush both
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