Buffalo Chicken Wings with Blue Cheese Dip
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Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
4
Prep Time
20 minutes
Cook Time
22 minutes
Ingredients
- 12 pieces (735g) chicken wing portions (a mix of drumettes and wingettes)
- 6 tablespoons Frank's RedHot sauce
- 1 teaspoon garlic powder
- 2 tablespoons distilled white vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
Blue Cheese Dip:
- 30g crumbled blue cheese
- 80g 2% Greek yoghurt
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon distilled white vinegar
- 2 celery stalks, halved crosswise and cut into 8 sticks total
- 2 medium carrots, peeled, halved crosswise and cut into 8 sticks total
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- In a large bowl, combine the chicken with 1 tablespoon of the hot sauce, the vinegar, oregano, garlic powder, and salt, tossing to coat well.
- Insert crisper plates in the baskets. Divide the chicken evenly between both baskets in a single layer, then insert the baskets in unit. Select Zone 1. Turn the dial to select AIR FRY. Set the temperature to 200°C and set the time to 22 minutes. Press the MATCH COOK button to copy Zone 1's settings to Zone 2. Press START/ PAUSE to begin cooking in both zones, flipping halfway, until crispy, browned, and cooked through.
- To make the blue cheese dip, use a fork to mash the blue cheese and yoghurt together in a small bowl. Mix in the lemon juice and vinegar until the ingredients are thoroughly combined. Refrigerate until ,You're ready to serve.
- Place the chicken wings in a large, clean bowl and toss them with the remaining 5 tablespoons of hot sauce until they are well coated. Arrange the wings on a platter and serve alongside celery sticks, carrot sticks, and the blue cheese dip.
