Buffalo Sauce For Chicken Wings; Sesame-Ginger Sauce For Chicken Wings; Coconut Shrimp - Cuisinart AMW-60 Manual De Instrucciones

5. Toss immediately in sauce or add the toppings of your choice, such
as butter, garlic, fresh herbs or spices.
* Many wings already come separated into flats and drumettes, but if
only full wings are available, be sure to remove the tips and separate
into two pieces.
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 wing (beer battered):
Calories 101 (36% from fat) • carb. 1g • pro. 14g • fat 4g • sat. fat 1g • chol. 39mg
sod. 127mg • calc. 7mg • fiber 0g

Buffalo Sauce for Chicken Wings

A classic sauce for wings, made with coconut oil instead of butter.
Makes about ¼ cup sauce, enough to coat 16 wings
¼ cup hot sauce
1 tablespoon coconut oil
1. Put the hot sauce and coconut oil into a large bowl. Combine.
2. When chicken wings are ready, transfer wings to the large bowl and
toss evenly. Serve immediately.
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

Sesame-Ginger Sauce for Chicken Wings

Add chili flakes to this sauce for a spicy kick.
Makes about ²⁄ ³ cup sauce
¼ cup toasted sesame oil
2 tablespoons soy sauce, reduced sodium
2 tablespoons honey, or hot honey
1 2 x 2-inch piece ginger, peeled and grated
3 garlic cloves, grated
¼ cup toasted sesame seeds
2 to 3 green onions, thinly sliced
1. Put the sesame oil, soy sauce, honey, grated ginger and garlic into a
large bowl. Whisk together. Add the sesame seeds.
2. When chicken wings are ready, transfer them to the large bowl and
toss evenly. Sprinkle with the sliced green onions. Serve immediately.
Nutritional information per serving of Sesame-Ginger Sauce
(based on 20 servings):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
sod. 68mg • calc. 4mg • fiber 0g

Coconut Shrimp

Serve with a curry mayonnaise for a fun hors d'oeuvre.
Function: AirFry
Makes about 3 to 4 first-course servings
1 pound shrimp (about 14 to 16 large shrimp)
½ teaspoon kosher salt*
½ cup unbleached, all-purpose flour
1 large egg, beaten
¾ cup panko breadcrumbs
½ cup shredded coconut
Nonstick cooking spray
Olive oil for spraying
1. Place the AirFry Basket onto the AirFry Pan and coat with nonstick
cooking spray. Reserve.
2. Set up 3 containers for dredging: one with flour, one with egg, and
the third with the panko and coconut mixed together.
3. Season the shrimp with salt. Dip each shrimp in the flour, shaking
off any excess. Next dip in the egg and then finally, coat well with
the panko mixture. Spray the shrimp on both sides with olive oil
and lightly sprinkle with a little more salt. Arrange the shrimp in the
prepared basket.
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