Crispy wings, buffalo sauce and a creamy blue cheese dip. The air fryer does the cooking while you blend the cottage cheese for the dip. Grab some celery and carrots and get stuck in.
Ingredients
For the wings
- 2 pounds chicken wings (flats and drumettes)
- 1 tablespoon olive oil
- 1 teaspoon Original Lovely Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup buffalo sauce
For the dip
- 1 cup cottage cheese
- 1/4 cup crumbled blue cheese
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Let’s cook
- Preheat the air fryer to 350°F. Pat the wings thoroughly dry with paper towels, then toss with the olive oil, Original Lovely Seasoning, kosher salt and black pepper. Arrange in a single layer in the basket, working in batches if needed. Cook for 20 minutes, shaking the basket halfway through. Increase the temperature to 400°F and cook for a further 10 minutes. Check that the wings reach at least 165°F in the thickest part, without touching the bone; cook longer if needed.
- While the wings cook, blend the cottage cheese until smooth. Stir in the crumbled blue cheese, lemon juice, Worcestershire sauce and garlic powder. Season with salt and pepper to taste.
- Toss the hot wings with the buffalo sauce and serve straight away with the dip. Celery sticks and carrots are good alongside.
Recipe and photograph from my original recipe archive.
Food safety: USDA recommends cooking chicken to at least 165°F.