I love some “Buffalo wings” but as i get older I’m too lazy to fry wings and they are harder on my system fried. So, I am working on a technique to cook them in the rice cooker. Here is my first pass. I know lots of folks use the oven, but come on rice cooker is the future. Yes I know these are not traditional as I did not have any Frank’s Red Hot.
- 9 Mixed chicken wings.
- 4 TBSP of Valentina salsa picante
- ~3 TBSP of butter
- 1/4 cup of Water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Caldo de pollo
Melt the butter in the microwave, and add the Valentina, water, and spices. stir and set aside. I browned the chicken in the rice pot to try and get some texture on the skin and remove some of the fat. This was done in batches in my little rice cooker. Once the skin got a little color I poured on the sauce and gave it 15 minutes on the “cook” setting and then switched it to keep warm while I posted this recipe before I forgot. I let the simmer on keep warm with the lid off to thicken the sauce. I will have to use less water next time.