Air Fryer Chicken Wings


  • Nonstick cooking Spray, for basket (I use Avocado because it has a high smoking point)
  • 2 lbs chicken wings, split at the joint and tips removed
  • Kosher Salt
  • 4 Tablespoons unsalted butter
  • 1/2 cup hot sauce, such as Frank’s Red-Hot
  • Ranch or blue cheese dressing, for serving


1. Pre-heat air fryer to 360 degrees. Meanwhile, Pat the chicken wings dry and sprinkle generously with salt. Spray the air frying basket with cooking spray. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing along sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.

2. Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.

3. Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

*Cooking recipe works for any flavor sauce you would like to use.

~Recipe from Food Network

Buffalo Chicken Chili


  • 2 Tbs Olive oil
  • 2lbs Ground chicken
  • 2 large carrots, peeled & finely chopped
  • 1 large onion, chopped
  • 4 ribs celery, finely chopped
  • 4 cloves garlic, chopped
  • 1 Tbs smoked paprika
  • 1 Bay leaf, fresh or dried
  • Salt & Pepper
  • 2 cups chicken stock
  • 1/2 cup hot sauce (I use about 1/4 cup because I like it mild)
  • 1 can tomato sauce (15oz)
  • 1 can stewed, fire roasted or crushed tomatoes
  • 1 bag tortilla chips


  1. Large pot oven medium-high heat with olive oil, add ground chicken and break up, lightly brown it for 5 minutes.
  2. Add carrots, onion, celery, garlic, paprika and bay leaf, salt & pepper. Stirr frequently, about 7-8 minutes. Add chicken stock and scrape up any brown bits on bottom.
  3. Add hot sauce, tomato sauce and stewed tomatoes, bring up to a bubble. Simmer for 8-10 minutes.
  4. Serve with chips.

~Recipe via Rachael Ray

7 Layer Dip – Vegan


  • 1 can refried beans (vegetarian)
  • 1 tub vegan sour cream (I used Tofutti)
  • 1 package of guacamole (directions to make guac below)
  • 1 quarter Iceberg Lettuce (shredded)
  • 1 roma tomato (diced)
  • 1 small can sliced black olives
  • 1/2 cup shredded vegan cheese


  1. Using a large casserole dish. Spread can of refried beans evenly on the bottom of the dish. Be sure to spread all the way to the edges.
  2. Place dollops of sour cream in dish over refried beans. Using the back of a spoon gently spread sour cream evenly,over entire dish.
  3. Place dollops of guacamole on top of sour cream. Use the back of a clean spoon to spread guac evenly over the sour cream.
  4. Sprinkle lettuce, tomatoes, olives, & cheese over the top.
  5. Serve with corn tortilla chips.

How to make Guacamole: I use 2 avocados. Half avocado, discard pit, and spoon avocado meat into medium dish. Using the back of a fork mash avocado until smooth. Add a pinch of salt, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, and a squeeze of lime.

My Bite of Life ~ Mikaila