12pieces26 ounces chicken wing portions (a mix of drumettes and wingettes)
6tablespoonsFrank's RedHot sauce
2tablespoonsdistilled white vinegar
Blue Cheese Dip
1/4cupcrumbled blue cheese
1/3cup2% Greek yogurt
1/2tablespoonfresh lemon juice
1/2tablespoondistilled white vinegar
2celery stalks, halved crosswise and cut into 8 sticks total
2medium carrots, peeled, halved crosswise and cut into 8 sticks total
In a large bowl, combine the chicken with 1 tablespoon of the hot sauce, the vinegar, oregano, garlic powder, and salt, tossing to coat well.
For the blue cheese dip: In a small bowl, mash the blue cheese and yogurt together with a fork. Stir in the lemon juice and vinegar until well blended. Refrigerate until ready to serve.
Preheat the air fryer to 400ºF.
Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 22 minutes, flipping halfway, until crispy, browned, and cooked through. (For a toaster oven-style air fryer, the temperature remains the same; cook for 15-16 minutes.) Transfer to a large clean bowl (do not use the bowl the marinade was in.) When all the batches are done, return all the chicken to the air fryer and cook for 1 minute to heat through.
Return the chicken to the bowl and toss with the remaining 5 tablespoons hot sauce to coat. Arrange on a platter and serve with the celery, carrot sticks, and blue cheese dip.
To prep the wings ahead of time, you can marinate the chicken and make the dip the night before.