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Air Fryer Crispy Buffalo Wings

Air Fryer Crispy Buffalo Wings
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These air fryer buffalo wings achieve an incredibly crispy skin without deep frying, thanks to a baking powder coating and efficient hot air circulation. Tossed in a tangy, spicy buffalo sauce made with melted butter and hot sauce, they deliver classic wing-joint flavor with less mess and fat. Perfect for game day or a satisfying weeknight dinner.

Ingredients

Scale
  • 2 pounds chicken wings, separated into drumettes and flats
  • 1 1/2 tablespoons baking powder (NOT baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • For the Buffalo Sauce:
  • 1/3 cup hot pepper sauce (such as Frank’s RedHot)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon honey (optional, for slight sweetness)
  • For serving (optional):
  • 2 tablespoons blue cheese or ranch dressing
  • 2 celery stalks, cut into 3-inch sticks
  • 1 carrot, cut into 3-inch sticks

Instructions

  1. Line a large rimmed baking sheet with paper towels. Place the separated chicken wings on the sheet and pat them very dry with additional paper towels. Removing as much surface moisture as possible is critical for achieving ultra-crispy skin in the air fryer.
  2. In a small bowl, whisk together the baking powder, kosher salt, garlic powder, and cayenne if using. Sprinkle this mixture evenly over the wings, then toss with your hands until every piece is thoroughly coated. The baking powder raises the skin’s pH and encourages browning, mimicking the effect of deep frying.
  3. Arrange the wings in a single layer on the air fryer basket or tray, leaving at least 1/2 inch between pieces for air circulation. Do not overcrowd; cook in two batches if necessary. Overlapping prevents the hot air from crisping the skin evenly.
  4. Set the air fryer to 380°F (193°C). Cook the wings for 12 minutes, then flip each piece using tongs. This ensures both sides become golden and crisp. Continue cooking for another 10 to 13 minutes, until the wings are deep golden brown and the internal temperature in the thickest part of a drumette reaches 165°F (74°C).
  5. While the wings cook, prepare the buffalo sauce. In a medium bowl, whisk together the hot pepper sauce, melted butter, and honey if using. The butter mellows the vinegar heat and helps the sauce cling to the wings.
  6. Once the wings are fully cooked, transfer them to a large clean bowl. Pour the buffalo sauce over the hot wings and toss gently with tongs or a spatula until every piece is evenly coated. Work quickly while the wings are still hot so the sauce absorbs into the crispy skin.
  7. Let the sauced wings rest for 2 minutes to allow the sauce to set slightly. Serve immediately with blue cheese or ranch dressing and celery and carrot sticks on the side. The crispness fades after 10 minutes, so enjoy right away.
  8. Store leftover wings in an airtight container in the refrigerator for up to 4 days. To reheat, place them back in the air fryer at 350°F (177°C) for 4-5 minutes until hot and recrisped. Avoid microwaving, which makes the skin soggy.

Notes

Storage: Refrigerate leftover wings in an airtight container for up to 4 days. Freeze (without sauce) for up to 3 months; thaw overnight in the fridge before saucing and reheating. Reheating: Air fry at 350°F (177°C) for 4-5 minutes, or bake in a 375°F (190°C) oven on a wire rack for 8-10 minutes. Do not microwave.

Nutrition

Keywords: buffalo wings, air fryer wings, crispy chicken wings, buffalo sauce, game day recipe, appetizer, finger food, air fryer chicken, spicy wings, easy wings

Find it online: https://copycatkitchenco.com/air-fryer-crispy-buffalo-wings/