19 ■
Chicken Buffalo Drummies
Serves 2
3 cups water
¼ cup salt
¼ cup sugar
1 teaspoon cayenne
10 bone-in chicken drummies
1 cup ice
1 cup rice our
Buffalo Sauce
4 tablespoons unsalted butter, melted
4 tablespoons hot sauce (Franks
®
RedHot)
1 teaspoon cider vinegar
1 teaspoon soy sauce
1 teaspoon ketchup
1. To brine the chicken drummies, place the water in a stainless steel
container and dissolve the sugar and salt. Add the cayenne pepper and
chicken wings. Top with ice. Let wings brine for at least 2 hours and up
to 12 hours.
2. While brining, make the wing sauce recipe by mixing all the ingredi-
ents together for the sauce in a large bowl and set aside.
3. After the drummies have nished brining, pat them dry, then toss with
the rice our.
4. Place drummies in the basket and then put the basket into the AIR
FRYER.
5. Set the temperature to 400 degrees and set the timer for 25 minutes.
6. Shake a couple of times in the cooking process.
7. Once cooking is complete, remove.
8. Toss the drummies in the large bowl with the Buffalo Sauce until they
are well coated.
9. Serve with blue cheese or ranch dressing, celery or carrot sticks.
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