This is a Feast Night — designed to run higher. Lighter breakfast and lunch that day offset the wings and biscuits dinner, and the weekly math still works. The coleslaw goes together in the morning: shredded cabbage, apple cider vinegar, olive oil, Chobani non-fat, honey, celery seed, salt, and pepper — whisked until smooth and poured over the cabbage. The Chobani emulsifies the oil and vinegar, adds body without mayo weight, and produces something tangier than mayo slaw and creamier than plain vinegar. It needs 30 minutes minimum in the fridge to soften and meld — make it before doing anything else Saturday morning. Wings go into simmering water first, then the air fryer at 400°F for 12–16 minutes flipping halfway. Simmering first renders the fat and starts the cooking; the air fryer finishes them deeply golden and crispy without deep frying. Toss in a small amount of Frank’s RedHot with just a touch of butter. Biscuits from your happyhealthywife.net recipe — about 93 kcal each at 18 count. Use the WW version: whole wheat + all-purpose flour, same texture, slightly more fiber.
Ingredients
- Greek Yogurt Oil-Vinegar Coleslaw (make Saturday morning)
- 1 × 14oz bag pre-shredded coleslaw mix
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp Chobani non-fat plain Greek yogurt
- 1 tsp raw honey
- ¼ tsp celery seed
- Salt and black pepper
- Air Fryer Buffalo Wings
- ~3 lbs chicken wings, flats and drums
- Buffalo Sauce
- ½ cup hot sauce (such as La Victoria’s Red Taco Sauce)
- 1–2 tsp unsalted butter, melted
- ½ onion chopped
- 2 cloves garlic (optional)
- Biscuits
- ⅓ cup whole what flour
- 2⅓ cups all-purpose flour
- 4 teaspoons baking powder4 teaspoons granulated sugar
- 1 ⅓ teaspoon salt
- 8 Tablespoons unsalted butter very cold
- 1 cup whole milk, buttermilk, or 2% milk will also work
Preparation
- Make coleslaw first: Whisk together apple cider vinegar, olive oil, Chobani non-fat, honey, celery seed, salt, and pepper until smooth and creamy. Pour over the shredded cabbage mix and toss well. Cover and refrigerate a minimum of 30 minutes — it softens the cabbage and the flavours meld.
- Biscuits:
- For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
- Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
- Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
- Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
- Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 ¾” round biscuit cutter with flour.
- Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
- Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
- Bake on 425°F for 12 minutes or until tops are beginning to just turn lightly golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
- Buffalo Wings
- Bring a large pot of water to a simmer. Add wings and simmer 10 minutes — this renders fat and starts cooking without drying them out.
- Remove, pat dry thoroughly. Air fry at 400°F for 12-16 minutes, flipping halfway, until deeply golden and crispy (internal temp 165°F).
- While wings air fry,
- Melt the butter and saute the onion until the onion is golden brown. Add garlic and fry until the garlic is brown.
- Take off the fire and whisk in the hot sauce.
- Serve wings with biscuits, hot sauce dip, and a generous scoop of coleslaw. Make extra wings and a biscuit for Sunday lunch.
Notes
Portions: Him & Son: 5 air fryer buffalo wings + 3 homemade biscuits + Greek yogurt coleslaw (~905 cal) | Her: 3 air fryer buffalo wings + 2 homemade biscuits + Greek yogurt coleslaw (~566 cal)
