Quite frankly, buffalo wings are one of those finger foods I could eat just about every day. Fried, grilled, sweet, tangy… I’ll take them any way you give them to me, on game day or otherwise. But when it comes to perfecting my own wing recipe I haven’t had the best luck. Wings are one of those lazy foods I’d really rather just have brought to my table instead of cooked up in my kitchen. So, when I heard you could cook chicken wings in a rice cooker, I thought the method just had to be too good to be true. No frying, flipping or worrying about burning? It was worth a try. And let me tell you, these messy little morsels are delicious. The rice cooker does all the work for you (just check out how simple the directions are) and creates a slightly browned crust on the bottom of the wing I didn’t expect to achieve. Have a go at them yourself and feel free to experiment with other sauce flavors which I can’t wait to do myself.
1 lb chicken wings
1/2 cup hot wing sauce (like Frank’s Red Hot)
2 tbsp butter, melted
Optional: extra sauce and blue cheese dressing for serving
Place chicken wings in the inner pot of your rice cooker.
Whisk together hot sauce and melted butter and pour over wings.
Set to White Rice. When the rice cooker beeps check for doneness.
Serve with extra sauce or blue cheese dressing, if desired.
Tip: I think these are perfect right out of your cooker but if you need a crispier skin broil wings for 3-4 minutes per side after cooking.
Over to You
What’s your version of a great chicken wing? Share and inspire us!