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  • prep30 mins + overnight marinate time
  • cook25 mins
  • serves3-4



  • 600ml buttermilk
  • 12 chicken wings
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tbs smoked paprika
  • 1 tsp chicken stock powder
  • 200g panko crumbs

Blue Cheese Dipping Sauce

  • 50g Blue cheese
  • ¼ cup sour cream
  • ⅓ cup mayonnaise


  • ¼ White cabbage, finely shredded
  • ¼ Red cabbage, finely shredded
  • 3 Carrot, julienned
  • 2 tbs olive oil
  • 1 tsp sugar
  • 2 tbs lime juice
  • 1 tsp salt
  • 2 tbs Chives, finely sliced



1. Trim the drumette from the wings.

2. Marinate the wings in the buttermilk overnight in the fridge.

3. Preheat oven to 220°C AirFry, with the tray on the 3rd oven rack.

4. Remove wings from buttermilk and allow to drip slightly on a cooling rack.

5. Combine panko crumb with remaining ingredients and toss with wings to coat.

6. Cook for 20 mins until crisp and golden.

7. Serve with blue cheese dipping sauce and slaw

Blue Cheese Dipping Sauce

1. In a small bowl, mash the blue cheese with a fork, then combine with sour cream and mayonnaise.


2. In a large bowl combine oil, sugar, salt and lime juice.

3. Add the cabbage and carrot and toss well to coat.

4. Sprinkle with chives.