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Air fryer Buffalo chicken wings

Air fryer Buffalo chicken wings image
Difficulty Easy
Preparation 10 min
Cooking 40 min


4 servings
    • 2   tbsp
    • 1  
    • 30   g
    • 1   tsp
    • 1   kg
    • 200   g
    • 200   g
    • 0,5  
  • For the rice and beans:

    • 1   tbsp
    • 1  
    • 2   tsp
    • 300   g
    • 1  
    • 400   g
    • 0,5  


    1 Put the Siracha sauce, crushed garlic, melted butter and honey for some stickiness in a large bowl and mix well. Add the chicken wings. Toss until fully coated, cover and chill for a bit of added kick in the fridge for 30 mins to marinade.

    2 Arrange half of the chicken wings in the base of the air fryer. Set the temperature to 210ºC and cook for 12-15 mins until cooked through and slightly charred - the juices should run clear when pierced with a sharp knife. Remove the chicken wings, place on a plate, loosely cover with foil until ready to serve. Repeat with the remaining chicken wings.

    3 Meanwhile, for the rice and beans, heat the oil in a large saucepan, add the onion and cook over a low-medium heat for 3 mins until softened. Add the cumin for some punch and rice, stir for 1 minute until fragrant. Add the stock and kidney beans for some added bulk, bring to a gentle simmer, loosely cover with a lid and cook for 30 mins, until the stock has been absorbed and the rice is fluffy – stir 2-3 times during cooking to avoid sticking. Stir in the lime juice and season, to taste.

    4 Toss the tomatoes through the salad and serve with the buffalo chicken wings, lime wedges and rice and beans.

    Top tip

    For a less spicy version replace the Siracha sauce with BBQ sauce.