Description
Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with a creamy blue cheese dip.
Ingredients
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons whole buttermilk
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 4 ounces blue cheese, crumbled (about 1 cup)
- 1 teaspoon finely chopped chives
- 1/8 teaspoon kosher salt
- vegetable oil
- 10 small (1 pound total) chicken drumettes, patted dry
- 10 small (13 ounces total) chicken wing flats (wingettes), patted dry
- 1/2 cup buffalo-style hot sauce (such as frank’s redhot)
- 3 tablespoons unsalted butter
- celery sticks
Directions
- Stir together sour cream, mayonnaise, buttermilk, and lemon juice in a medium bowl; fold in blue cheese, chives, and salt. Cover and chill until ready to serve.
- Pour vegetable oil in a large Dutch oven to a depth of 2 inches; heat oil to 375°F over medium. Fry chicken drumettes and wing flats in 2 batches until golden brown and until a thermometer inserted into thickest portion of chicken registers at least 165°F, 6 to 8 minutes. Transfer to wire rack.
- While chicken cooks, bring hot sauce and butter to a simmer in a small saucepan over medium, whisking occasionally. Simmer, whisking occasionally, until sauce is slightly thickened and coats the back of a spoon, about 1 minute. Cover and set aside.
- Place Buffalo wings and sauce in a large bowl; toss until wings are evenly coated. Transfer to a platter, and serve with blue cheese dressing and celery sticks.
