BBQ butter chicken wings
Check out these super succulent, creamy BBQ butter chicken wings from chef Karam Sethi at Indian restaurant, Brigadiers
Air-fryer chicken wings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g chicken wingsthoroughly patted dry
- 2 tbsp cornflour
- 4 tbsp hot sauce(we used Frank’s RedHot)
- 60g unsalted butter
- 1 tbsp brown sugar
FOR THE RANCH
- 75ml buttermilk
- 100ml soured cream
- ½ tsp garlic granules
- 2 tbsp white wine vinegar
- 10g dillfinely chopped
- 10g chivesfinely chopped
Nutrition: per serving
- kcal484
- fat33.4g
- saturates15.5g
- carbs17.5g
- sugars10.2g
- fibre0.9g
- protein27.9g
- salt1.3g
Method
step 1
If your air-fryer has a pre-heat function, set it to 200C. Toss the chicken wings with the cornflour and season generously with salt and pepper. Spread evenly in the basket of the air-fryer and cook for 30-35 mins or until crispy and cooked through. In the final 5 mins of cooking, turn the heat up to 220C. You may need to do this in batches.
step 2
While the chicken cooks, make the ranch dressing. Mix all of the ingredients together and season well with salt and pepper. Put in the fridge until you are ready to serve.
step 3
For the buffalo sauce, melt the hot sauce, butter and sugar together in a small pan on low heat for 2-3 mins or until combined. Once the chicken wings are cooked and crispy, transfer them to a large bowl and pour over the buffalo sauce. Toss well to combine, then transfer to a serving platter. Serve with the ranch sauce, some celery and fries for dipping.
