Buffalo Wings with Citrus-Feta & Cumin-Cilantro Ranch Dipping Sauces

By Breville
Images
Buffalo Wings with Citrus-Feta & Cumin-Cilantro Ranch Dipping Sauces
Serves
Makes 4 servings, as a starter
Ingredients
  • Wings:
  • 1 ½ pounds (680g) chicken wing drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher (sea) salt

  • Buffalo Sauce (makes ½ cup):
  • 50g butter
  • ⅓ cup (80ml) Frank’s Red Hot Original Cayenne Sauce (or your favorite hot sauce)
  • 1 tablespoon molasses (treacle)
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne

  • Citrus-Feta Dipping Sauce (makes 1 ¾ cups):
  • 1 cup (260g) plain yogurt (whole milk or low fat)
  • ½ cup (115g) mayonnaise
  • 1 garlic clove, crushed
  • 3 green onions (green and white parts), finely chopped
  • ½ teaspoon kosher (sea) salt
  • 4 oz (110g) feta cheese, crumbled
  • Zest of 1 lemon

  • Cumin-Cilantro Ranch Dip (makes 1 ¼ cups):
  • ⅔ cup (140g) mayonnaise
  • ⅓ cup (70g) sour cream
  • 1 clove garlic, crushed into a paste
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ cup chopped cilantro
  • 2 to 3 tablespoons buttermilk, to desired consistency
  • ½ teaspoon kosher (sea) salt
  • Fresh ground black pepper, to taste


Procedure
  • Prep time: 20min
  • Cook time: 30min


For the Wings: Place wing pieces in a large bowl. Combine baking powder and salt in a small bowl. Sprinkle baking powder mixture over wings and toss to coat evenly.

Set baking rack in roasting pan and place wings on rack, providing equal space between wings. Select AIRFRY/SUPER CONVECTION/450°F. Dial up 30 minutes and select ROTATE REMIND. Position wire rack in rack position 4. Press START to preheat. When preheat has finished, place roasting pan in the oven and airfry wings for 30min. Turn drumettes, using tongs, when prompted by the ROTATE REMIND beep.

Immediately after cooking, transfer cooked wings to a large bowl using tongs, drizzle with Buffalo sauce and toss to coat evenly. Serve any remaining sauce on the side.

For the Buffalo sauce: While wings are cooking, melt butter in small sauce pan over low heat.

Combine remaining sauce ingredients in a small bowl. Whisk into the melted butter until thoroughly blended. Heat over medium–low heat until just heated through, whisking occasionally.

Remove from heat and set aside. Serve Buffalo wings with celery sticks and Citrus–Feta Dipping Sauce or Cumin-Cilantro Ranch Dip.

For the Citrus-Fetta Dipping Sauce: Stir together ingredients in a medium bowl. Cover and refrigerate for an hour before serving. Sauce can be made a day in advance.

For the Cilantro Ranch Dip: Whisk ingredients until combined. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop. Sauce can be made a day in advance.

Buffalo Wings with Citrus-Feta & Cumin-Cilantro Ranch Dipping Sauces

By Breville
Serves
Makes 4 servings, as a starter
Ingredients
  • Wings:
  • 1 ½ pounds (680g) chicken wing drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher (sea) salt

  • Buffalo Sauce (makes ½ cup):
  • 50g butter
  • ⅓ cup (80ml) Frank’s Red Hot Original Cayenne Sauce (or your favorite hot sauce)
  • 1 tablespoon molasses (treacle)
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne

  • Citrus-Feta Dipping Sauce (makes 1 ¾ cups):
  • 1 cup (260g) plain yogurt (whole milk or low fat)
  • ½ cup (115g) mayonnaise
  • 1 garlic clove, crushed
  • 3 green onions (green and white parts), finely chopped
  • ½ teaspoon kosher (sea) salt
  • 4 oz (110g) feta cheese, crumbled
  • Zest of 1 lemon

  • Cumin-Cilantro Ranch Dip (makes 1 ¼ cups):
  • ⅔ cup (140g) mayonnaise
  • ⅓ cup (70g) sour cream
  • 1 clove garlic, crushed into a paste
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons Worcestershire sauce
  • ¼ cup chopped cilantro
  • 2 to 3 tablespoons buttermilk, to desired consistency
  • ½ teaspoon kosher (sea) salt
  • Fresh ground black pepper, to taste


Procedure
  • Prep time: 20min
  • Cook time: 30min


For the Wings: Place wing pieces in a large bowl. Combine baking powder and salt in a small bowl. Sprinkle baking powder mixture over wings and toss to coat evenly.

Set baking rack in roasting pan and place wings on rack, providing equal space between wings. Select AIRFRY/SUPER CONVECTION/450°F. Dial up 30 minutes and select ROTATE REMIND. Position wire rack in rack position 4. Press START to preheat. When preheat has finished, place roasting pan in the oven and airfry wings for 30min. Turn drumettes, using tongs, when prompted by the ROTATE REMIND beep.

Immediately after cooking, transfer cooked wings to a large bowl using tongs, drizzle with Buffalo sauce and toss to coat evenly. Serve any remaining sauce on the side.

For the Buffalo sauce: While wings are cooking, melt butter in small sauce pan over low heat.

Combine remaining sauce ingredients in a small bowl. Whisk into the melted butter until thoroughly blended. Heat over medium–low heat until just heated through, whisking occasionally.

Remove from heat and set aside. Serve Buffalo wings with celery sticks and Citrus–Feta Dipping Sauce or Cumin-Cilantro Ranch Dip.

For the Citrus-Fetta Dipping Sauce: Stir together ingredients in a medium bowl. Cover and refrigerate for an hour before serving. Sauce can be made a day in advance.

For the Cilantro Ranch Dip: Whisk ingredients until combined. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop. Sauce can be made a day in advance.