Time for a classic with a modern twist. Who doesn’t love classic Buffalo Wings?
Buffalo wings were created Teressa Bellissimo on March 4th 1964 at the now world famous Anchor Bar in Buffalo New York. Buffalo wings are typically unbreaded wings deep fried and tossed in a cream sauce of butter and hot sauce.
I love all different types of wings but the classic are one of my favorites and I thought I would try something new. I love using the air fryer especially for chicken with the skin on, it gets nice and crispy without all the oil from deep frying.
Depending on where you do your grocery shopping you may find either pre sectioned wings or whole complete wings. Wegman’s where I do most of my shopping offers them both ways but do charge a bit more for the pre sectioned option, so I buy the whole wing. First thing to do is separate the section of wings into the drumettes and flats. I use a cleaver and cut the joint between the drumette and the flat, but a sharp sturdy knife will work as well. Next remove the wing tip from the flat (actually sometimes I leave the tips on so there is some extra skin for nibbling).
Now if you have read my other Wing post for the Smoked Teriyaki Wings you will remember I like to marinate my wings in orange juice, I do the same for these wings it just adds a depth of flavor. Marinate the wings in enough orange juice to cover the wings overnight or at least 4 hours.
Now for the modern twist. No deep frying. Preheat your air fryer to 400. Now most air fryers only take a minute or two to preheat. Place your wings in the air fryer and cook for 6 minutes at 400. Flip the wings or just shake the basket and but back in for another 6 minutes. Depending how many wings you are making you may need to do multiple batches. My Air Fryer will do about a dozen at a time.
While the wings are cooking it is time to make the Buffalo Sauce. I don’t know what the original Anchor Bar recipe is because I have only had the bottled mass produced version and all the preservatives throw the taste off a bit. The most basic recipe for Buffalo Sauce is hot sauce, Worcestershire Sauce and butter. I like to add a bit more to the sauce so here is mine. In a small sauce pot melt 1 stick unsalted butter, add 3/4 up hot sauce, 1/2 teaspoon Worcestershire, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne , 1/4 teaspoon smoked paprika. Now as a man of a certain age I cannot eat things too spicy so this sauce is about medium heat if you want more add a little bit more cayenne or even a bit of cumin. Whisk together and toss with the wings.
- 2 dozen separated wings (or 1 dozen whole wings separated into flats and drummettes)
- orange juice
- 1 Stick unsalted butter
- 3/4 up hot sauce
- 1/2 teaspoon Worcestershire
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- Separate whole wings into flats and drummettes
- marinate the wings in orange juice for 4 hours up to overnight
- preheat air fryer to 400
- add wing sections to air fryer making sure not to overcrowd
- cook wings for 6 minutes at 400
- flip the wings cook for an additional 6 minutes
- melt 1 stick butter in sauce pot
- add remaining ingredients
- wisk together
- toss wings in sauce and serve