Air Fryer Buffalo Chicken Wings

By Kitchen Sanctuary

Ingredients

1 kg (2.2 lbs) chicken wings
1 level tbsp aluminium-free baking powder (It has to be baking powder NOT baking soda - see further notes on baking powder below)
½ tsp pepper
150 ml (2/3 cup) Frank's hot sauce
120 g (1/2 cup) unsalted butter (chopped into small chunks)
1 tbsp cider vinegar
1 tsp Worcestershire sauce
2 cloves garlic (peeled and minced)
1 tbsp honey
¼ tsp salt
120 g (1/2 cup) sour cream
3 tbsp mayo
75 g (1/3 cup) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
1/2 tbsp cider vinegar
1/2 tsp Worcestershire sauce
pinch dried parsley
2 medium carrots (peeled and cut into 2-inch (5cpieces)
2 sticks celery (cut into 2-inch (5cpieces)

Prep Time10mins
Cook Time30mins
Servings40

Instructions

Cut each wing at the joint so you have a mini wing and a drumette. Place in a large bowl and add the baking powder and pepper. Toss to combine.

Add to the air fryer basket (you may need to cook in two batches depending on the size of your air fryer), cook for 30-35 minutes at 210C/410F, shaking the basket every 10 minutes.

To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a microwave-safe bowl (if making in the microwave) or a saucepan (if making on the stovetop). Microwave Method: Cover loosely with a microwave safe lid or use a small plate and cook on high for 2-3 minutes, stirring every minute, until the butter melts. Then stir together to combine.Saucepan Method: Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.

Mix the blue cheese sauce ingredients together in a bowl until smooth.

Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.