AIR FRYER BUFFALO CHICKEN WINGS

Makes: 6 servings

For the wings:

2 pounds chicken wings, flat part and “drummies” separated, tips saved for stock

2 tablespoons olive or vegetable oil

Kosher salt and freshly ground pepper to taste

For the buffalo sauce:

2/3 cup Frank’s Red Hot Sauce

4 tablespoons unsalted butter, melted

For the blue cheese dip:

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup crumbled blue cheese

1 to 2 tablespoons whole milk, half and half or heavy cream

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

2 finely chopped scallions, white and green parts

Kosher salt and freshly ground pepper, to taste

Carrots and celery sticks, for serving

1. Cook the wings: In a large bowl, toss the chicken wings with the oil, salt and pepper. Place them into the basket of the air fryer; they can overlap a bit, but they shouldn’t be stacked. Cook for 25 to 30 minutes at 400 degrees if your air fryer has temperature settings, or the dual cook setting if it doesn’t. Turn the wings halfway through the cooking, redistributing them so they cook more evenly. Remove them when they are browned and crisp.

2. Make the buffalo sauce: While the wings are cooking, combine the Frank’s Red Hot Sauce and the melted butter in a large bowl.

3. Make the blue cheese dip: In a small bowl, mix together sour cream, mayonnaise, blue cheese, 1 tablespoon milk, lemon juice, Worcestershire sauce, scallions and salt and pepper. If dip is thicker than you’d like, add an extra tablespoon of milk or other dairy product.

4. Transfer the hot cooked wings to the large bowl and toss with the buffalo sauce. Transfer to a serving platter and serve with the blue cheese dip and carrot and celery sticks.