Buffalo Wings with Blue Cheese Risotto
Spicy, sweet, and super crispy lemon pepper buffalo chicken wings, served on top of creamy and tangy blue cheese risotto!
Servings: 4 people
Calories: 1398kcal
Equipment
- air fryer
Ingredients
Wings
- 20 wing segments
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons corn starch
- 1 tablespoon flour
- 1 tablespoon powdered sugar
- high heat cooking spray like avocado or peanut
Wing Sauce
- 1/4 cup melted butter
- 1/4 cup Louisiana style hot sauce
- juice of 1 lemon
- 1/2 teaspoon cracked black pepper
- 1 teaspoon lemon pepper seasoning
- 1/4 cup honey
- 1 tablespoon mustard
Risotto
- 4 tablespoons butter
- 1 medium onion diced
- 1 cup arborio rice
- 5 cloves garlic minced
- 1 cup diced carrot
- 1 cup diced celery
- 2 tablespoons dry vermouth
- 4 cups chicken broth
- 1 cup cream
- 5 ounces blue cheese or gorgonzola
Instructions
The night before wings
- Dry the wings and add to a bowl. Mix the salt and baking powder together, and sprinkle over the wings. Toss and sprinkle to coat evenly.
- Line the wings on a wire rack over a plate or pan and put into the fridge overnight uncovered to dry out fully.
Wing sauce
- Mix all the wing sauce ingredients in a pan. Bring to a simmer and reduce heat to low. Simmer for 15 minutes to thicken slightly.
Day-of wings
- Mix the corn starch, flour, and powdered sugar in a bowl with a pinch of salt. hold a mesh strainer over the wings and add the powder mix. Shake to evenly coat with a super light dusting of the powder mix. Flip and repeat.
- Preheat an air fryer to 450. Or you could do a convection oven on 500.
- Spray the wings with the oil to fully coat. Add to the air fryer and cook for 25 minutes. I like to cook them skin side up first, then after 10 minutes, skin side down, and then a final 5 with the skin up again.
Risotto
- Add the butter to a large pan over medium high heat. Add in the onions and cook 10 minutes. Add in the rice and cook another 5 minutes, stirring often. Stir in the garlic.
- Add in the carrot and celery and stir to combine. Cook 2 minutes.
- Deglaze the pan with the vermouth and stir. Start adding the broth, about a cup at a time.
- Cook the risotto slowly, adding about 1 cup of broth occasionally, and then the cream, until fully cooked. If the risotto isn't cooked yet, you can add some water in place of broth until it finally finishes.
- Remove the pan from the heat and stir in the cheese. Break up the cheese as you stir. You want the risotto to be saucy so the wings can be dipped in it! You can add more water, milk, cream, or broth as needed.
Serve
- Add risotto to each persons plate, and top with 6 wings. Sprinkle some lemon pepper and serve!
Notes
The timing is a little weird you might want to get the onions going with the butter for the risotto, then start the wings, then come back to the risotto
Nutrition
Calories: 1398kcal | Carbohydrates: 77g | Protein: 60g | Fat: 94g | Saturated Fat: 46g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 344mg | Sodium: 2823mg | Potassium: 883mg | Fiber: 4g | Sugar: 26g | Vitamin A: 7699IU | Vitamin C: 19mg | Calcium: 374mg | Iron: 6mg