Ingredient

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

Direction

1. 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.
2. See note above to prepare these wings in an air fryer. To fry them on the stove, 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.
3. 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.
4. 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.