Buffalo Chicken Wings
Around 45% fewer calories and significantly lower fat, chicken wings air-fried rather than deep-fried and the buffalo sauce made with reduced butter, with the authentic fiery vinegar heat, sticky coating, and crisp skin of the classic American game-day dish.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 1000g chicken wings completely dry with kitchen paper. Toss with 2 tsp baking powder, 1 tsp garlic powder, 1 tsp smoked paprika, salt, and pepper until evenly coated. Mix blue cheese dip: 6 tbsp Greek yoghurt, 40g blue cheese, 2 tsp lemon juice, salt to taste.
Crisp
Air fry wings at 200°C for 25–28 minutes, flipping at 13 minutes, until skin is deeply golden and very crisp. Alternatively, bake on a rack at 230°C for 45–50 minutes until golden and crisp. (Cooking in two batches is recommended if your air fryer has limited capacity.).
Glaze
Warm 1/2 cup Frank's RedHot, 2 tsp butter, 2 tsp white wine vinegar, 1 tsp garlic powder in a small pan over medium heat 2 minutes until butter melts and sauce turns glossy. Toss hot crispy wings in buffalo sauce until fully coated.
Plate
Transfer wings to a serving plate. Arrange celery sticks and blue cheese dip alongside. Serve immediately while wings are hot and crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.