Preparation
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 210 degrees Celsius 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.