American · Dinner
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.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
8gCarbs
1gSugar
1gFiber
780mgSodium
95mgChol
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Instructions
1
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.
2
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. (You may need to cook in batches or use two trays to avoid crowding.).
3
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 2–3 minutes until butter melts and sauce turns glossy. Toss hot crispy wings in buffalo sauce until fully coated.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1000g (35.3 oz) chicken wings
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 120ml (1/2 cup) Frank's RedHot or similar hot sauce
- 2 tsp unsalted butter
- 2 tsp white wine vinegar
- 90ml (6 tbsp) full-fat Greek yogurt
- 40g (1.4 oz) blue cheese
- 2 tsp lemon juice
- Celery sticks