Inspiration Guide

19
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BUFFALO CHICKEN WINGS
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Pour water into pot. Place wings into the
Cook & Crisp™ Basket and place basket in pot.
Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
2 Select PRESSURE and set HIGH. Set time to
5 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Pat wings dry with paper towels and toss with
2 tablespoons oil in the basket.
5 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
15 minutes. Select START/STOP to begin.
6 After 7 minutes, open lid, then lift basket and
shake wings or toss them with silicone-tipped
tongs. Lower basket back into pot and close lid
to resume cooking.
7 While the wings are cooking, stir together
Buffalo sauce and salt in a large mixing bowl.
8 When cooking is complete, transfer wings to the
bowl with Buffalo sauce and toss to coat.
INGREDIENTS
1
/2 cup water
2 pounds frozen chicken wings,
drums and flats separated
2 tablespoons canola oil
2 tablespoons Buffalo sauce
2 teaspoons kosher salt
TenderCrisp
™
Frozen to Crispy
Procrastinators rejoice. With a Ninja® Foodi™ on your counter,
frozen is the new fresh. Pressure cook frozen meats to quickly
defrost and tenderize them at the same time. Then use the
crisping lid to crisp your meal the way you want.
TIP Want to use fresh wings instead of frozen? Rather
than pressure cooking, simply place fresh wings in
the basket and toss with 2 tablespoons canola oil.
Then Air Crisp at 390°F for 24–28 minutes.