Buffalo Wings

Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with creamy blue cheese sauce.

Ingredients

Blue Cheese Dressing

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

Buffalo Wings

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

Additional ingredients

Celery sticks

Directions

Prepare the Blue Cheese Dressing:

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.

Prepare the Buffalo Wings:

Place a wire rack over a rimmed baking sheet. 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.