You know those nights when you need a snack that’s so good it disappears in minutes? That’s exactly what happened the first time I made these air fryer wedges with buffalo blue cheese dip for a last-minute game night. Crispy on the outside, fluffy inside, and dunked in that tangy, creamy dip—they were gone before the first commercial break! I’ve tested dozens of air fryer recipes (trust me, my kitchen’s basically an air fryer lab at this point), and this combo? Absolute magic. It’s the kind of no-fuss appetizer that feels indulgent but comes together in under 30 minutes. Perfect for when hunger strikes now.
Why You’ll Love These Air Fryer Wedges with Buffalo Blue Cheese Dip
Listen, these wedges aren’t just good—they’re can’t-stop-eating-them good. Here’s why:
- Crispy perfection: The air fryer gives them that golden crunch without deep-frying guilt (and yes, I’ve taste-tested both—this wins).
- Speed demon: Ready in 25 minutes flat? That’s faster than delivery.
- Dip drama: That buffalo blue cheese combo? Tangy, creamy, with just enough kick to make things interesting.
- Crowd magnet: My picky nephew even asked for seconds—need I say more?
Seriously, it’s snack-time happiness with zero fuss.
Ingredients for Air Fryer Wedges with Buffalo Blue Cheese Dip
Gather these simple ingredients – I bet you have most already! The magic’s in the details, so I’ve noted exactly how I prep them:
- 2 large russet potatoes, cut into ½-inch wedges (skin-on for extra texture!)
- 1 tbsp olive oil (the good stuff – it makes the spices stick)
- 1 tsp paprika (smoked or regular, your call)
- 1 tsp garlic powder (not salt – we’ll add that separately)
- ½ tsp salt (I use kosher – it distributes better)
- ¼ cup full-fat sour cream (low-fat works but won’t be as luscious)
- ¼ cup crumbled blue cheese (go for the chunkier bits – they add personality)
- 2 tbsp buffalo sauce (mild or wild – see notes below)
- 1 tbsp mayonnaise (secret dip stabilizer!)
- 1 tsp lemon juice (fresh squeezed if you’ve got it)
Ingredient Notes & Substitutions
No stress if you need to swap things! Here’s how I adapt:
- Sour cream alternative: Greek yogurt works (use 2 tbsp mayo instead of 1 to keep it creamy).
- Heat lovers: Use extra-hot buffalo sauce or add ¼ tsp cayenne to the potato seasoning.
- Blue cheese haters: (I don’t get it, but…) Try feta for a less funky tang.
- Oil swap: Avocado or canola oil works fine, but avoid butter (it burns in the air fryer).
- Potato pick: Yukon Golds are great too – just cook 2-3 minutes less.
Pro tip: Taste your buffalo sauce first! Brands vary wildly in heat and saltiness.
How to Make Air Fryer Wedges with Buffalo Blue Cheese Dip
Okay, let’s get these wedges from potato to perfect in four easy steps! First, preheat your air fryer to 400°F – this gives them an instant crisp start (no soggy bottoms here). While it heats, toss your potato wedges with olive oil and spices in a big bowl – I use my hands to really coat every nook. Now, arrange them in a single layer in the basket – no stacking! They need breathing room to get that golden crunch. Set the timer for 15 minutes and flip halfway – that magical mid-cook shake is what makes them evenly crispy.
While they cook, whip up the dip: just stir together sour cream, blue cheese, buffalo sauce, mayo, and lemon juice. Taste and adjust – sometimes I add an extra pinch of salt or splash of sauce. When the wedges are done, they should be fork-tender inside with crispy edges. Serve immediately with that addictive dip – warning, they disappear fast!
Tips for Perfect Air Fryer Wedges
My golden rules? Soak the wedges in cold water for 30 minutes before cooking (pat dry after) – it removes starch for extra crispiness. Never overcrowd the basket – cook in batches if needed. And check doneness with a fork – if it slides in easily but the outside crackles, you’ve nailed it! For more general tips on achieving crispiness in air fryers, check out this guide on air frying techniques.
Serving Suggestions for Air Fryer Wedges
These wedges are made for dunking! I love serving them with extra buffalo sauce for heat lovers and crisp celery sticks to cool things down. Game day? Add cold beers – the hoppy bitterness cuts through the rich dip perfectly. For a full spread, throw in some carrot sticks and ranch dressing for the kiddos (or the blue cheese skeptics at your table).
Storing and Reheating Air Fryer Wedges
Here’s the deal – these wedges are best fresh, but if you must save some (good luck resisting!), pop them in an airtight container for up to 2 days. When you’re ready for round two, reheat in the air fryer at 350°F for 5 minutes – they’ll come back almost as crispy as day one! Microwave reheating? Don’t even think about it (trust me, I learned the sad, soggy way).
Air Fryer Wedges with Buffalo Blue Cheese Dip Nutritional Information
Quick heads up: Nutrition varies based on your exact ingredients and brands. But per serving, you’re looking at roughly 320 calories – mostly from those good fats in the dip and the potatoes’ natural carbs. Not bad for something that tastes this indulgent! If you are interested in learning more about the nutritional breakdown of potatoes, you can review data from the Nutritionix database.
Frequently Asked Questions
Can I use sweet potatoes instead?
Absolutely! Just cut them slightly thicker (¾-inch) and reduce cook time by 2-3 minutes—they brown faster. The dip’s tanginess pairs amazingly with their natural sweetness.
How do I tone down the dip’s spice?
Easy! Start with 1 tbsp buffalo sauce, then add more to taste. A drizzle of honey or extra mayo also mellows the heat beautifully.
Why is my dip too runny?
Chill it for 10 minutes—the blue cheese firms it up. Still loose? Fold in another tablespoon of crumbled cheese. It should coat a wedge without dripping.
Go make these wedges—then tell me in the comments how you made them your own! (Extra bacon? A dash of hot honey? I need to know!)
Print
25-Minute Air Fryer Wedges with Irresistible Buffalo Blue Cheese Dip
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Lactose
Description
Crispy air fryer wedges served with a tangy buffalo blue cheese dip. Perfect for a quick snack or appetizer.
Ingredients
- 2 large potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup sour cream
- 1/4 cup blue cheese, crumbled
- 2 tbsp buffalo sauce
- 1 tbsp mayonnaise
- 1 tsp lemon juice
Instructions
- Preheat air fryer to 400°F (200°C).
- Toss potato wedges with olive oil, paprika, garlic powder, and salt.
- Place wedges in the air fryer basket in a single layer.
- Cook for 15 minutes, flipping halfway, until golden and crispy.
- Mix sour cream, blue cheese, buffalo sauce, mayonnaise, and lemon juice in a bowl.
- Serve wedges hot with the buffalo blue cheese dip.
Notes
- Adjust spice levels to your preference.
- For extra crispiness, soak potato wedges in cold water for 30 minutes before cooking.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American