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Finger Lickin' Buffalo Wings
Oct 7, 2025
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0:06
Okay, folks. Listen. You came to the
0:08
right place. You probably been here
0:09
before, but today we making buffalo
0:11
wings, right? We going to keep it real
0:12
traditional, but we going to go over the
0:14
top with these flavors and these
0:15
measurements. So, let's get it. All
0:16
right. So, listen. You guys can see
0:18
right now I got a, you know, a few
0:19
ingredients out here. Don't forget the
0:21
full ingredient list is on my website,
0:22
smoking grillingwithab.com, and that's
0:24
wittab.com.
0:26
Now, I just want to say I started with
0:28
whole wings this time. Went ahead and
0:30
just cut these up. So, we got drums over
0:32
here. And guess what? We got them flats,
0:34
folks. All you guys like, I like all
0:36
flats. Well, I got you covered. And you
0:39
see this right here? We doing it in the
0:41
air fryer. All right. So, look, you guys
0:43
going to love this recipe right here cuz
0:44
it's going to work like this. I
0:46
separated everything like how I need it.
0:48
If you guys look back here, let me show
0:49
you this right here. This right here is
0:51
what I'm going to need for my buffalo
0:53
sauce, right? And this right here is
0:54
going to be really like what we call it
0:55
like a dump and go. I'll move this out
0:57
the way. I'm just going to put all of my
1:00
ingredients in here.
1:07
And I don't know if you guys can see
1:09
that, but that's salt and pepper.
1:12
All right. So, what I'm going to do is
1:13
I'm just going to whisk this together.
1:15
So, listen. You guys can see it,
1:16
especially by having white in the
1:18
background. You can see when it's
1:19
thoroughly mixed, right? So, we're going
1:22
to take this. And now I'm going to go
1:24
ahead and drop I'm going to go and do
1:26
flats for you guys cuz that's seems to
1:27
be what most people like. So, I'll just
1:30
add those in there. And what we want to
1:32
do is we just want to get these mixed
1:34
up. You know what I mean? And coat it,
1:36
you know, completely. As I said earlier,
1:39
I'm going to be using my air fryer.
1:40
I'mma keep it real with you guys.
1:42
Everybody doing all the different wings,
1:43
a lot of times it's being comes uh we
1:45
coat them, right? So, you use your own
1:47
cooking method. But seeing how I just
1:49
came off of a big giant holiday, you
1:51
know what I mean? And I'm going into
1:52
these uh playoffs, shed some of this
1:54
weight. So, what I'm doing is using my
1:56
air fryer, right? So, everything we can
1:58
get some of this grease off of this
1:59
chicken to, you know, go in and slip
2:01
through that the bottom of there. It's
2:02
just a little bit more of a healthier
2:03
option. These can be made in the oven.
2:05
You can take them outside. You can smoke
2:07
them if you're smoking out under the uh
2:09
snow. You know what I mean? You guys can
2:11
prep them any kind of way. It's all
2:12
about just our sauce, you know, and the
2:15
the tossing method. Now, I'm taking some
2:17
non-cooking spray. I'mma spray the
2:18
bottom of these. Right? I don't want
2:21
nothing to stick there. Now, I'm going
2:23
to go ahead and align my my chicken.
2:26
Right? Now, these are my flats. So, this
2:28
will be the top. That's the bottom.
2:29
Right? I start with the top down. Right?
2:34
Some of y'all got your mouths watery
2:35
right now cuz you like, "Man, I love
2:37
them flats." All right. So, look now
2:39
that we got our placement, right? We're
2:40
going to put these in the inside of this
2:42
air fryer. And what we going to do is we
2:44
going to set it at 360° and we want n 18
2:47
minutes total. Halfway we going to flip
2:49
them. So that'll be nine folks. And then
2:51
I'm going to show you what we going to
2:52
do next. What I'm going to do is I'm
2:54
going to go ahead and make the sauce.
2:55
This is another dump and go. Right? But
2:56
if we going in here for 18 minutes,
2:58
right? So I'm going to wait till I flip
2:59
them and then I'mma do it. And I'm going
3:01
to give you guys a real pro tip. Because
3:03
I'm making a video, this is why I laid
3:05
them out like that. If I was making
3:06
these out for my making these for my
3:07
guest, you know what I mean? We f to
3:08
watch the game. I throw most of these in
3:11
here and then I let the, you know, air
3:12
fryer do its work. They might not look
3:14
the best, but they come out and just,
3:16
you know, they still taste amazing. As
3:18
you can see, look, we at nine minutes.
3:19
We halfway through. I'm going to go
3:21
ahead and just pull this out.
3:23
And I want you guys to see what we got
3:25
right there. So, that's how they
3:26
cooking. They cooking good. You can see
3:28
them bubbling. That's the grease, you
3:29
know, the internal grease that's inside
3:30
of the uh flats. So, that's fine. So,
3:32
let me get my tongs. We going to flip
3:34
them over. We going to put them back in.
3:36
And guess what? We making the sauce.
3:40
All right. So, I want you to look at
3:41
that. You can see they starting to get
3:43
crispy and all of that. I can run my
3:44
finger across them. You can hear the
3:46
crispiness on the bottom, right? But you
3:48
can see that where it was cooking.
3:49
That's because it was upside down. And
3:51
this is a key thing where people have a
3:52
little bit of failure when they're using
3:54
the air fryer. Chicken has its own
3:55
grease and I got it. But sometime like
3:57
right here, look like it's a little bit
3:59
on the dry side, right? So, what I'm
4:00
going to do is I'm going to take some of
4:02
my cooking spray. You know, my non-stick
4:04
spray. You just give it just a little
4:06
bit. Not too much. Right? Just like
4:08
that. Now we going to go back in for the
4:10
remainder. And again, listen, the pro
4:12
tip is you could have stick them all in
4:14
there. Not all, but I could have put the
4:16
rest of the flats in here. They'd have
4:18
been on top, but the key thing would
4:19
have been it the air fryer does it work
4:21
and would have cooked them. But again, I
4:23
did it like this so you guys could just
4:24
see it, understand the process. You know
4:26
what I mean? And don't forget, I'm
4:27
making that video. All right. So, now
4:30
it's time to talk about the sauce. When
4:31
I say that, it seemed like I'm going to
4:33
talk about something, right? I told you
4:34
guys earlier, listen, it is truly a dump
4:36
and go, right? So now I'm just going to
4:38
add whatever ingredients you pick up
4:40
first. That's what you add. Right? You
4:41
just want to get it to cook. Put it in
4:44
the inside like this. A little bit of
4:47
this vinegar.
4:49
Right now we I'm doing this with a
4:52
medium flame.
4:54
Then I'm going to put this butter in
4:55
here. You could have started with the
4:56
butter first. However you want to do it.
4:58
It's going to melt.
5:00
Make something amazing. Once all these
5:02
flavors, you know, marry,
5:05
by the time this is done, it'll be time
5:07
to toss some wings. All right, so my
5:09
timer just went off. I'mma turn my flame
5:12
off. I've cooked this down. Oh, man. If
5:15
you guys like uh buffalo, then I got the
5:19
thing for you. So, if you come in here
5:21
and take a look right here, I'll bring
5:23
that right there. Look at that right
5:24
there. Yes, sir. Then we'll pull these
5:28
out. Oh, yeah.
5:30
And we'll just look at that right there.
5:32
Those is ready to go. Now, I'mma grab my
5:35
my tossing pan,
5:38
right? We'll just take them.
5:40
To be honest with you, I don't even have
5:42
to do that. I could just take them and
5:44
do this,
5:47
right? And you could just see. Oh, yeah.
5:51
Nice crispy.
5:53
All right. So, let me just finish these
5:54
up and then we're going to give them a
5:55
toss. All right. So, listen. got them
5:58
all done. Like I told you, after I went
6:00
ahead and did the pretty filming for you
6:02
guys, I just went ahead and stuck them
6:03
in the inside and just do it. That's the
6:05
way you guys probably gonna do this.
6:07
Hey, and one cool thing about it, I
6:08
don't know like if your people let you
6:10
do it, but if you got a sports room, you
6:11
can actually take your air fryer in your
6:14
sports room and you can have hot wings
6:16
throughout all the games.
6:18
All right, so this is what we going to
6:21
do. I'mma take this. I'mma pour this on
6:24
the top just like you guys going to see.
6:33
All right. So, once you have it on here,
6:35
don't worry about trying to coat them
6:36
all. You can just get them in here. And
6:38
then, if you guys have the method or
6:40
bowl this big and know how to like toss
6:42
them, you can do that. Uh, this can get
6:44
a little messy, you can always take
6:46
yourself, you know, if you got some
6:48
gloves, you could just like work it in.
6:50
But I got a twist for you on this one.
6:59
So,
7:01
this is going to be my twist. We getting
7:03
ready to put these back into the air
7:05
fryer. They cook nice and juicy. I, you
7:08
know, of course, I'm making these, so
7:10
I'm going to be honest with you. You
7:11
know, I taste these as I go. You know
7:13
what I mean? Everything came out, you
7:15
know, nice juicy. They not dry. So, what
7:18
I'm doing is I'm putting them back in
7:20
here, right? We're gonna put them back
7:21
in the air fryer and we gonna cook this
7:24
on there. All right. So, if you want to
7:27
see what the masterpiece is, there it is
7:29
right there. Right. But look, the little
7:30
pro tip is we're going to stick it back
7:32
in there, right? Just to make it a
7:33
little bit more on the tacky side. You
7:35
know what I mean? So,
7:38
back in 350 for about 3 minutes. All
7:43
right. So, after 3 minutes, we pull
7:45
these out. And look, they not so wet.
7:49
You know what I mean? kind of like just
7:50
bakes it on there. And this,
7:53
how am I going to do this, folks? I'mma
7:56
do flats on one side,
8:00
drums on the other.
8:06
All right, folks. So, here it is. I'm
8:08
waiting to tear into it. Now, to give
8:10
you guys a little fact about myself, I'm
8:12
really not a hot sauce type of fan. You
8:15
know what I mean? Just be like putting
8:16
hot sauce on everything. But listen,
8:17
when you make buffalo sauce and these,
8:19
you know, the ingredients that I just
8:20
used in this right here just marries so
8:23
well. But you can see I hit it with a
8:26
little bit of this. I like blue cheese.
8:27
Y'all talk to me down in the comment
8:28
section below. Blue cheese or ranch? And
8:31
guess what, folks? Cheers.
8:46
Let me get me a napkin.
8:50
Well,
8:52
this right here says it all, though.
8:55
Now, this right here is fire. Now, I got
8:58
some of y'all out there that, you know,
8:59
that that's follow me or seeing this for
9:01
the first time. You know what I mean?
9:02
And uh some of y'all like that heat,
9:03
right? If you do, go ahead and level it
9:06
up. Add a little cayenne pepper to this.
9:08
Add it. I'll just tell you this. I would
9:10
probably add it in a half a teaspoon and
9:13
taste it and just see how it is. But I
9:14
know some of y'all going to put a full
9:16
teaspoon. Maybe some of y'all going to
9:17
put a whole tablespoon. But whatever it
9:19
is, you might be sorry. Now, if you're
9:22
new to my channel, let me just take this
9:23
time to say thank you for watching this
9:25
video. Don't forget to like, smash that
9:27
subscribe button, and tell everybody out
9:28
there's a channel out here that's
9:30
simplifying these recipes and taking a
9:32
mystery out of cooking. I don't know why
9:33
I keep looking at this bone. Let me
9:34
throw this away. I'm going to take
9:37
these. sit down with my Kool-Aid and I'm
9:39
out. You know what I'm saying? Peace.
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