Legendary Air Fryer Buffalo Wings
Achieve perfectly crispy, juicy buffalo wings with this foolproof air fryer recipe. A two-stage cooking technique creates shatteringly crisp skin, while a classic two-ingredient sauce delivers that iconic tangy, buttery flavor. The ultimate game day snack, ready with minimal fuss and cleanup.
Equipment
- Air fryer
- Large mixing bowl
- Tongs
- Small saucepan
- Whisk
- Paper towels
- Measuring spoons
- Measuring cups
Ingredients
- 2 lbs chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder not baking soda
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup unsalted butter
- ½ cup Frank's RedHot Original Cayenne Pepper Sauce
- Celery sticks, for serving optional
- Carrot sticks, for serving optional
- Blue cheese or ranch dressing, for serving optional
Instructions
- Pat the chicken wings completely dry with paper towels. This is the most crucial step for achieving crispy skin.
- In a large bowl, whisk together the baking powder, garlic powder, paprika, salt, and pepper. Add the thoroughly dried wings and toss until every wing is evenly coated.
- Preheat your air fryer to 360°F (180°C).
- Arrange the seasoned wings in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
- Air fry for 12 minutes. This initial lower-temperature cook helps to render the fat.
- Using tongs, carefully flip each wing over. Increase the air fryer temperature to 400°F (200°C).
- Continue to cook for another 12-15 minutes, or until the skin is deeply golden brown and visibly crispy.
- While the wings are in their final cooking stage, prepare the sauce. In a small saucepan over low heat or in a microwave-safe bowl, melt the butter.
- Once melted, remove the butter from the heat and whisk in the Frank's RedHot sauce until the mixture is smooth and emulsified.
- Transfer the hot, crispy wings to a large clean bowl. Pour the prepared buffalo sauce over the top and toss gently to coat completely.
- Serve immediately with celery sticks, carrot sticks, and a side of blue cheese or ranch dressing.
Notes
Crispiness is Key: Do not skip patting the wings completely dry. Any moisture will create steam and prevent crisping. Also, do not overcrowd the air fryer basket; cook in batches if needed.
Saucing: Always toss the wings in the sauce *after* they are fully cooked and crispy, right before serving. Saucing them earlier will result in soggy skin.
Ingredient Swaps: If you don't have baking powder, you can use 1 tablespoon of cornstarch for a similar, though slightly different, crispy coating. For a dairy-free version, use a high-quality vegan butter.
Flavor Variations: For a smoky-sweet twist, add 1 teaspoon of smoked paprika to the dry rub and 1 tablespoon of honey or maple syrup to the finished sauce. For a garlic-parmesan version, toss the sauced wings with grated Parmesan cheese and fresh parsley.
Saucing: Always toss the wings in the sauce *after* they are fully cooked and crispy, right before serving. Saucing them earlier will result in soggy skin.
Ingredient Swaps: If you don't have baking powder, you can use 1 tablespoon of cornstarch for a similar, though slightly different, crispy coating. For a dairy-free version, use a high-quality vegan butter.
Flavor Variations: For a smoky-sweet twist, add 1 teaspoon of smoked paprika to the dry rub and 1 tablespoon of honey or maple syrup to the finished sauce. For a garlic-parmesan version, toss the sauced wings with grated Parmesan cheese and fresh parsley.