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buffalo wings recipe

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Meat & Poultry

Simple And Delicious Airfryer Chicken Wings.

1 Comment on Simple And Delicious Airfryer Chicken Wings.

While I’ve been the recipient of many airfryers (brands send them to me), I sparingly use them. Why? I cook for 5 people and the size of the standard airfryer is not as accommodating, unless you cook in batches. However the new stove I purchased a few months back (DON’T BUY Samsung stoves) has an airfryer feature (essentially a wire basket, with the convection setting on) which allows for cooking larger amounts.

You’ll Need…

1 lemon (juice)
3 pounds chicken wings (trimmed)
1/2 teaspoon sea salt
1 1/2 tablespoon Bone Sucking Sauce (powder)

Notes. In my culture we wash our meats, but if that’s not your thing you can skip that step. To keep things simple I used a prepacked rub. You may make your own or use a brand you like. I am not affiliated with the brand I used.

Trim and wash the chicken wings with cool water and the lemon or lime juice. Then pat the chicken wings dry with paper towels and season with the salt and the Bone Sucking rub on both sides.

I set my airfryer to 380 F and gave the wire rack a coat of baking spray (oil) to prevent sticking and to assist clean-up after. Try to leave some space between each wing, so there’s airflow – better even cooking.

Just before I placed the seasoned chicken wings in the airfryer I gave the top of the wings a quick spay of the baking spray (optional).

After 20 minutes, I flipped the wings to the other side and put them back into the airfryer, but at 400 F.

Depending on how big the chicken wings are that you used, it will take another 10-15 minutes. You’re looking for a golden colour with a bit of charring on the edges.

If you’re interested in the sauce I served these with – Amazing Avocado Garlic Sauce (for wings and fries).

Now you’re probably wondering why I mentioned to not get a Samsung Stove. The list of reasons is long, but in keeping with the airfryer feature – the entire oven gets to be a MESS. The grease splatter is not only throughout the oven, it’s caked on at the bottom of the oven and door. A $3000 + stove/oven that’s stained only after the first use. Stupes! Let me know if you’re interested in a full review video on the Samsung Dual Oven With Airfryer in the comments below.

I know this is not your typical Caribbean recipe, but with all the requests I’ve been getting for Slow Cooker and Airfryer recipes, I thought I’d share. Plus.. who doesn’t like a good crispy yet juicy Chicken Wing?

Meat & Poultry

The Ultimate Fried Chicken Wings Recipe.

19 Comments on The Ultimate Fried Chicken Wings Recipe.

fried chicken wings (10)

I love me some chicken wings, but I’ve come to accept that most restaurants in North America do them “Buffalo” style. Which basically means… fried crisp then tossed in a vinegar based hot sauce. Vinegar is one of those ingredients you won’t see being used much in the Caribbean, unless it’s for an escovitch sauce or as a preservative for home made peppersauces (hot sauces). Like other West Indians I dislike vinegar, so this chicken wings recipe is based on a traditional way of making fried chicken in the Caribbean. Where you get that crispy skin, followed by tender and juicy pieces of chicken, seasoned perfectly with herbs and spices.  No-lie.. this fried chicken is much better than KFC and Popeyes!

 

You’ll Need…

4 lbs Chicken wings (trimmed and washed)
1/2 teaspoon salt
pinch black pepper
1 tablespoon ketchup
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon curry powder
2 eggs
1/4 cup corn starch
1 cup flour
vegetable oil for frying (about 2-3 cups)

Note: I washed the trimmed pieces of chicken wings with about 3 tablespoons of lemon juice (you can use lime juice as well) and cool water.

 

Place the trimmed, washed and drained chicken wings in a large bowl and mix in the salt, black pepper, curry powder and Caribbean green seasoning. Mix well and marinate for a couple hrs in the fridge.

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Remove from the fridge about 20 minutes before you’re ready to fry so they come back to room temperature. Now beat the eggs in a small bowl and pour over the seasoned chicken wings. Be sure to mix well so the wings get coated in the eggs.  In a large zipper bag (or in a mixing bowl), mix together the corn starch and flour (you can also add a pinch more of black pepper, salt and a bit of paprika). Mix well, then add (a few at a time) chicken wings to the bag and toss around to coat.

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Heat vegetable oil or whatever fat you like using for making fried chicken on a medium high heat in a large pan. I like using my wok when frying so the splattering does not soil the stove top as much. I hate cleaning up grease on the stove.

Add about 3-5 pieces of dusted chicken wings to the hot oil at a time so as not to overcrowd things.

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Fry until golden brown (about 15-20 minutes depending on the size of the wings you’re using) and set on paper towels or on a wire rack (over a baking sheet) as I did, so we can get the excess oil to soak up or simply drain off as they cool a bit. Fry the chicken wings in batches and remember to serve warm for tastier results!

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Our last visit to Trinidad and Tobago for Carnival 2014, while the rest of us were ordering bake and shark sandwiches at Maracas Bay (beach) Indy (our youngest daughter)  opted for deep fried chicken wings which were almost exactly like these. Those chicken wings came with fries and a wonderful garlic sauce (like a garlicky mayo).

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