Category: Air Fryer

Hot Wings, and the works!
Who needs to go out!
This is a very simple Recipe and even if you don’t have an Air Fryer, you can do these in the Instant Pot and then under the Broiler in the Oven.
In the Instant Pot, you would just put the Trivet in and use the required amount of Water in for your Pot, and press Manual 2 min with 5 min NPR, and then use the Broiler to finish them after you sauce them up.
you can also cook them a bit longer if you want them even more crispy.
Also see my Air fried Chicken Thighs here.
Air Fry Chicken Thighs or Breasts IP Duo Crisp.
And my Buffalo style Pork strips Here Buffalo Style Pork Strips Air Fryer or Oven

My Hubby said, “Baby! Buffalo Wild Wings Ain’t got Nutin on You! These are great Wings!” That is what I was aiming for? and I thought that my Son was the only one that could make good Wings.

Chicken Wings in the Air Fryer.
Preheat to 400°

1 Dozen Fresh Chicken Wings.
2 tsp Johnnies Seasoning Salt or equivalent.
1 tsp Slap Ya Mama Seasonings.
Evoo.

Mix the Seasonings together.
Spritz the Wings with Evoo then Sprinkle with the Seasoning Salts.

I don’t use the Duo Crisp Basket anymore because I want more surface area for the Food to cook , but for these I do flip my Trivet over so that it’s tall, and then I put the Broiler plate/rack on top of that. See the first and second Pics below.

Preheat the AF 400° By setting the Temp and then the Time for about 18 min, this will give you time to load the Wings for a couple of minutes. When it beeps telling you that it is heated.
Spray the fryer rack with Cooking Spray then put the Wings on top of the Rack evenly spaced out. Adjust the time to 16 min. . Flip Wings over at the half way point.

Meanwhile, make the Hot Sauce for the Wings:

3 Tbsp Butter melted
1 1/2 Tbsp Sushi Rice vinegar
2 Tbsp Worchestershire
4 Tbsp Cholula sauce
1 Tbsp Tabasco
1/2 tsp Garlic powder

Put all ingredients in a Sauce Pan and heat until hot and mixed, do not boil. Pour Some over the wings and mix in.

Serve with Celery, and carrot sticks and Lighthouse Blue Cheese Salad Dressing.

This first Method is for the Oven. For directions for the IP go to the bottom.

Oven 350°

1 lb hamburger (You can use precooked Chicken as well.)

1 onion chopped finely (1 c)

2-3 cloves minced garlic

1 tsp Chili powder (more if needed)

1 1/2 tsp Cumin (more if needed)

1/2 tsp salt

1 1/2 tsp oregano

1 can… 4 oz or 2 Cans if you want more heat Chopped Green Chilis.

2 lb grated Mexican cheese blend up you may not use it all.

*Optional red pepper flakes to taste.

1 15 oz can Enchalada Sauce (28 oz) Separated (1/2 c for the meat filling, More to dip the tortillas in, and the rest for the pan and topping)

1 pkg Tortillas Your choice of Blended or White. I used 6 for the small 7”x 2 1/2” spring form pan.

Oil for Tortillas

Preheat Oven to 350°

Use a bowl to pour the Cheese into. Set aside. Save 1 cup Out for the top of the Enchiladas.

In a 9 x 13” Cassarole dish, pour a thin layer of enchalada sauce. Spread it around evenly. Set aside.

In a Frying pan on medium high heat, brown the meat and toss in the Onion, and sauté for a couple of minutes, until onions are translucent, then the Garlic and spices and 1/2 c Enchalada sauce. Continue to sauté until garlic is cooked and sauce is blended into the meat. Taste the meat and add more spices if desired. Either pour meat into a bowl to reuse the pan or Set aside.

In a frying pan, and on medium to med high heat, add a couple of Tbsp of oil to the pan and quickly dip a tortilla in and flip, lightly browning on each side, stack Tortillas and set aside as they get done. If they get crisp, they will break as you roll them.
Using a dinner plate pour a little Enchalada sauce on the plate and take one cooked tortilla, one at a time, and dip it into the sauce and fill it with about a 10th of the meat, and then sprinkle with Cheese, and roll up. Place rolled Enchalada side by side in the Cassarole Dish with the Enchalada sauce in it. They can be made into two rows, or just one, depending on which fits better. Continue this process until all Tortillas are filled and in the Cassarole dish. Pour remaining sauce (a cup or so) over the top of the Enchiladas. Sprinkle with some cheese but save some for the end. Cover with Foil and Bake at 350°-15-20 min or until bubbly and heated through. Remove from the Oven and take off the the foil and add the rest of what you want for cheese and bake another 5 min.

To construct for IP cooking.

Add your recommended amount of water into your pot.

Follow directions from above except for using a leakproof Spring form pan.

Butter the bottom and dip the first cooked tortilla in the sauce, and layer, meat, cheese, E sauce dipped tortilla, repeat until you use all the tortillas or run out of Meat and room
Finish with a Tortilla dipped both sides in Enchilada Sauce on top, (you may choose to hold the top layer of cheese off so it doesn’t stick to the foil) add it later .

Cover with foil, lower into the instant pot using the Long handled trivet or a fashioned sling.

Press Manual or Pressure cook for 20 min. 15 Min NPR. Meanwhile turn on your oven broiler. Remove Pie from pot and take foil off add cheese to the top… put under the broiler or your air fryer Lid 5 min, to melt the cheese .

4 -1 1/2”thick Pork Chops

1 Tbsp Johnnies or your Favorite seasoning Salt

Options: Tony Chachere’s, Slap Ya Mama, Old Bay, Salt and Pepper, Garlic powder, Mrs Dash Onion and Herb, Onion, Your favorite Dry Rub, Italian herbs, McCormick’s Chicken, Simply Asia.

Pat the Chops dry and Drizzled or Spritzed with your favorite EVOO.
Costco has a great trio of Garlic, Truffle, and Lemon infused oils, all very good.
I often use spritz EVOO.
Spray the air fryer trivet/Basket and upper sides lightly with a Baking spray. , just a few spritzes.
Sprinkle Seasonings on Both sides of the Chops.
I like to use “Johnnies Seasoning” Or “McCormicks Chicken” on one side and “Mrs Dash onion and Herb” on the other, or even “Simply Asia seasoning Sweet Ginger Garlic”. This time I had some “Everything Bagel” that I used too☺️ Your call! Salt and Pepper works just fine too.

The 6 q trivet doesn’t flip so you will have to use the Basket.
In the 8 q Duo Crips Air Fryer only, for easier clean up, I don’t use the Basket. I just flip the Trivet with the long legs down and I use the rack that came with the basket, positioned in the POT, quickly spray the rack and top of the pot area with Baking spray. Add about 1/4 water in the bottom of the pot to catch the drippings. (Also for easy cleanup).
If your using an Oven to Air Fry them you will need to Pre Heat it, but the Duo Crisp 80, there is no need
Use the display. Press Air Fry on the Duo Crisp, it’s pre set for 18 min at 400° or set your air fryer temp to 400°. I use my oven timer as well as the Pots timer, So that you don’t have to reset the time when you lift the lid, go ahead and Change the time to 30 min, (use +- button) you will only need about 18- 20-23 min to cook the Chops, depending on the doneness that you desire. but, so that you can just take the lid off and check or flip them without resetting the time I give the timer extra time. Don’t forget to Press START ( sometimes I forget and have to do it again) Let it heat up. The time will start to count down once the Pot is hot.

Set the Oven timer for 10 minutes so that you can flip them half way through.

If your using an oven, Insert a meat thermometer in the meat that is oven safe or have your instant read digital one handy. Don’t let it stick up where it will get caught in the fan…I know…I know…I just have to say it?.

If you have preheated ….Carefully (don’t get burned) Place the Chops on the trivet around evenly in the Air Fryer.

Close the lid, and let it go, the timer will go off in 10 min so flip them at that point. The Duo Crisp will remind you to turn food.. I ignore this because I turn my food when I want to.

Check the Chops at 18 min. I look for an internal temp of 145° -150° Close to the Bone….or your own desired temp, just know that the temp will rise after they are pulled, so pull them to rest, but check for doneness first. Today, It is acceptable for Pork to be slightly pink these days according the Newer USDA food saftey. You can cut into the thickest one to see. Careful not to scratch the basket.
let the Chops rest 5 min or so before serving.

SOUS VIDE:
Use the Same Rub, cut in half and fit into your vacuum Baggie..add a drop or two of Liquid Smoke to the Bag and smush it’s around before adding the Meat..(needs to be stronger than Zip Loc Freezer Bags, because the Bones can poke Holes.)
Heat the Water in your Sous Vide pot to 145° (or use an Immersion Circulator). Add the Meat, and make sure they are submerged well, about 1” below the Water.
Cook for 24 hrs. Remove from packages and Drain and reserve juice then pat dry.
Either serve as is, or add Bbq Sauce (Sweet Baby Rays is good) … or Air Fry @400° for 6-7 min, or put under the Broiler per for 6-7 min.
For Sous Vide Pictures, see the Bottom Pictures.

FOR THE IP:
Cook time in the IP is the same for one Rack or two. Or… 3 for the 8 q.
Here’s what I do for Dry Rub if I’m in a hurry
otherwise, I make my own all the way, as I do with most meats, I bring it to room temperature before cooking.
See Below for cooking 1 rack from Frozen. (Pre Season, roll up the size that will fit in your pot, and freeze in a plastic Bag.)

FOR THE RIBS:
2 Racks of Ribs. (For 3 for the 8q, increase amount of rub)
2 Tbsp Dry rub or more (or use Tony Chachere’s or Slap Ya Mama Seasonings)
1 tsp Apple Cider Vinegar
Optional.
1/4 tsp Liquid Smoke

DIY Dry Rub:
1/4 cup Johnnies Seasoning .
1-2 Tbsp Tony Chachere’s .
2 Tbsp Paprika (Smoked if you like it).
1 Tbsp Garlic powder.
1 Tbsp dry Italian season crushed between palms.
2 Tbsp Onion powder.
1 Tbsp dry Oregano crushed between palms.
1 Tbsp Chili powder.
1/4 tsp Cayanne

*Option for Dry Rub:
2 Tbsp Brown or White Sugar. (I didn’t use Sugar because I have “keto’ers” living with us.).
This makes about enough for 3 Batches of 3 racks of ribs, so you will have some leftover.
Mix together and put in larger Spice Jar container.
I used Costco Ribs this time.

DIRECTIONS:
The Ribs didn’t have much Membrane and I couldn’t peel it, so I didn’t remove it. Other Ribs have a thicker and easier to peel Membrane, so I will do it then.
Dry Ribs with Paper Towels.
Lay Racks side by side on a large Jelly Roll Pan. 3 Racks fit.
Liberally sprinkle the Rib Racks on both sides pat/rub in, and let set for a couple of hours.
Put trivet into the IP.
Pour 1/2 to 3/4 c Water into the Pot along with with 1 tsp Apple Cider Vinegar or Apple Juice and 1 tsp Vinegar…I use ACV. The Vinegar helps to Tenderize the Meat but too much will give it a Funky taste. You will also end up with about
4 c of Liquid in the Pot after they are done.
Roll together Two Racks of Ribs, and arrange them into the IP. I like to put them on the Trivet if they fit.
Put the Lid on and set the cook time to 22 min. Allow for 30 min NPR.
For less fall off the Bone Ribs, go with 16 and 25-30 min NPR then finish under the Broiler or on the BBQ Grill with your favorite Sauce.
Put on the Grill or under the Broiler for 15 min until done…careful not to Burn them.

• For a Sauce to use on the Grill, pour off the Liquid that is in the Pot and reduce it and use it for the Sauce to finish them on the Grill.
• **********************************************************************

TO COOK FROM FROZEN:
I use Ribs that I have I Pre Seasoned with the Rub from above.
I use my 8q.
Add the recommended Liquid into the Pot. I use
1/2 c Apple Juice.
Water or Chicken Broth for the rest of the recommended liquid .
1/4 tsp Liquid Smoke.
1 Tsp Worcestershire Sauce
1 tsp Apple Cider Vinegar.
Put the Trivet in the Pot and then just place the frozen, rolled up ball of Ribs in the Pot.
Set the Time for 23 min and do a full 30 min NPR.
Put your favorite BBQ sauce on them and put them under the Broiler for 5 min.

FOR SOUS VIDE: