24
4. Put the assembled basket in the upper position. Select AirFry – Wings with
temperature set to 400°F for 25 minutes. Cook until golden and crispy.
5. While the wings are cooking, combine the hot sauce and coconut oil in a
large bowl.
6. When chicken wings are done, toss immediately in sauce.
NOTE: Visit Cuisinart.com for more sauce recipes to serve with chicken wings.
Nutritional information per wing (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 (based on 20 servings):
Calories 6 (100% from fat) • carb. 0g • pro. 0g • fat 1g • sat. fat 1g • chol. 0mg
sod. 28mg • calc. 0mg • fiber 0g
Chicken Wings with Five-Spice Seasoning
and Dipping Sauce
Don't skip the sauce with these crispy spiced wings.
Any leftover sauce can be drizzled over a cup of steamed rice.
Makes about ²⁄
³
cup of sauce, enough for 20 wings.
1 teaspoon kosher salt
1 teaspoon five-spice powder
Dipping Sauce:
¼ cup fish sauce
¼ cup granulated sugar
1 garlic clove, finely chopped
½ Thai chile, thinly sliced (or ½ jalapeño, seeded
and thinly sliced)
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1 tablespoon shredded carrots
2 tablespoons thinly sliced green onions
1. Sprinkle the salt and five-spice powder over the chicken wings. Cook as
instructed in preceding recipe.
2. While wings are cooking, prepare the dipping sauce. Put the fish sauce,
sugar, garlic and chile in a small saucepan set over medium-low heat. Cook
until sugar has dissolved. Remove to cool to room temperature. Once cool,
add the remaining ingredients and stir to combine. Transfer to a serving bowl
and serve alongside the hot wings.
Nutritional information per serving (1 teaspoon sauce):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
sod. 68mg • calc. 4mg • fiber 0g
Mini Shepherd’s Pies
This miniature take on a classic is almost too cute to eat.
A perfect way to use up those leftover mashed potatoes.
Makes 6 individual servings
1 refrigerated, packaged pie crust
½ pound lean ground beef or lamb
1 carrot, diced
1 celery stalk, diced
½ small onion, diced
1 garlic clove, finely chopped
2 to 3 sprigs fresh thyme
1 bay leaf
1 tablespoon unbleached, all-purpose flour
1 cup beef stock
2 to 3 dashes Worcestershire sauce
1 teaspoon tomato paste
½ cup frozen peas, thawed
Kosher salt and white pepper to taste
1½ cups prepared mashed potatoes
Chopped parsley for garnish
1. Unroll the refrigerated pie crust, and using a 4-inch round, cut out 6 circles
of dough. Working quickly, press the circles of dough into the bottoms
To Next Page
Loading...
