Air Fryer Buffalo Wings
Blistered, saucy wings with a cool blue cheese dip, on the table in about half an hour.
29 min total with steps overlapped (56 min if done in order). 16 min hands-on. Serves 4.
Ingredients
Wings
- 2 lb chicken wings, split into flats and drums
- 1 tbsp baking powder, aluminum-free
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Buffalo sauce
- 3 tbsp unsalted butter
- 1/3 cup Frank's RedHot
- 1 tsp honey (optional)
- 1/4 tsp garlic powder
Blue cheese dip
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup blue cheese, crumbled
- 1 tsp lemon juice
- salt and pepper
Veg sticks
- 3 stalks celery
- 2 carrots, peeled (optional)
Steps
- 0:00 Pat dry Pat 2 lb chicken wings very dry with paper towels. (3 min)
- 0:02 Preheat Heat the air fryer. (3 min, hands-off)
- 0:03 Season Toss the wings with 1 tbsp baking powder, 1 tsp kosher salt, 1/2 tsp garlic powder and 1/2 tsp black pepper until evenly coated. (2 min)
- 0:05 Air fry Cook the wings in a single layer, flipping halfway, until deep golden and crisp. (22 min, hands-off)
- 0:05 Stir Stir 1/2 cup sour cream, 1/4 cup mayonnaise and 1 tsp lemon juice together, fold in 1/3 cup blue cheese, then season with salt and pepper. (3 min)
- 0:08 Melt Melt 3 tbsp unsalted butter in a small saucepan over low heat. (2 min)
- 0:08 Chill Chill the dip so the flavors come together. (15 min, hands-off)
- 0:10 Whisk Whisk in 1/3 cup Frank's RedHot, 1 tsp honey and 1/4 tsp garlic powder. Keep warm off the heat. (1 min)
- 0:11 Cut Cut 3 stalks celery and 2 carrots into 4 inch sticks. (3 min)
- 0:27 Toss Toss the hot wings in the buffalo sauce until glossy. (1 min)
- 0:28 Serve Pile the wings on a platter with the dip and veg sticks. (1 min)