2 pounds chicken wings, tips discarded and cut into drumsticks and flats
1 teaspoon coarse kosher salt, divided
½ teaspoon ground pepper
3 tablespoons Cabot Salted Butter
⅓ cup hot sauce, such as Frank’s Red Hot Sauce
½ cup Cabot Plain Greek Style Yogurt
2 tablespoons mayonnaise
2 teaspoons white vinegar
1 clove garlic finely minced
2 teaspoons chopped fresh herbs
Prep: 15 mins | Cook: 30 mins | Total: 45 mins
PAT chicken wings dry with a paper towel, and sprinkle all over with ½ teaspoon salt and pepper.
SET air fryer to 380°F. Coat basket with cooking spray. Add half the wings to basket. Air Fry for 25 minutes, turn the wings over, set the air fryer to 400 degrees F and continue to cook for 5 more minutes, or until the wings are cooked through and crispy.
MEANWHILE melt butter in a small saucepan over low heat. Add hot sauce and remove from the heat. Whisk Cabot Greek Style Yogurt, mayonnaise, vinegar, garlic, herbs and the remaining ½ teaspoon salt in a small bowl.
TOSS the wings and about half the hot sauce and butter mixture in a bowl. Repeat with the remaining wings and hot sauce. Serve the wings with the yogurt dipping sauce.