Air Fryer Buffalo Wings (VIDEO)
Air Fryer Buffalo Wings have all of the crispiness without needing to deep fry - tossed in my homemade Buffalo Sauce, this recipe is INCREDIBLE! Be prepared to have your friends and family ask you to make these for every game day or gathering - they're THAT GOOD!
Servings: 4
Equipment
Ingredients
- 2 lbs chicken wings
- 1 teaspoon kosher salt
- 1 teaspoon black pepper finely ground
- 1 teaspoon baking powder
- 1 tablespoon neutral oil
- neutral oil spray for spraying the air fryer basket
Buffalo Sauce
- 3/4 cup Frank’s Hot Sauce
- ½ teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon celery seed
- ¼ teaspoon cayenne pepper
- 1 tablespoon distilled white vinegar
- ½ cup unsalted butter cut into chunks
Instructions
- Pat the chicken wings completely dry with a paper towel. Add the wings to a large bowl and season with salt and pepper. Sift the baking powder into the wings to avoid clumps, and mix to combine. Add the neutral oil and mix again until well coated.
- Spray the bottom layer of the air fryer basket with an oil spray, then add the wings. Air fry at 400F for 10 minutes.
- Flip the wings, then air fry for another 7-12 minutes (depending on the size of the wings) until the skin is golden brown and crispy.
- While the wings are air frying, to make the sauce add the hot sauce, Worcestershire sauce, garlic powder, celery seed, and cayenne pepper to a medium pot and mix. Heat over medium heat until steaming and the sauce just begins to bubble, then add the vinegar and mix. Turn off the heat, then add the butter and mix until the butter has melted and the sauce is glossy.
- Add the cooked wings to a bowl and add the sauce. Mix until combined and enjoy!
Video
Notes
Pat the wings dry - dry chicken wings will result in the seasoning sticking better to the chicken (versus falling off in wet clumps), and they will also crisp up better in the air fryer. Use a sifter to sift baking powder on to the chicken wings to prevent clumps.
Spray the bottom of the air fryer basket with oil before adding the wings. This ensures the wings don't stick to the air fryer basket and will also help them crisp up. Make sure there is space around each wing so the air can circulate around and get them crispy.
Add the vinegar once the buffalo sauce is steaming to preserve the potency of the vinegar. Adjust the sauce to your preference - if it is not spicy enough, add another 1/4 tsp of cayenne pepper. If the sauce is too spicy, add 4 more tablespoons of butter. If you like the sauce more acidic, add more vinegar.
Storage - Store any leftover Air Fryer Buffalo Wings in an airtight container in the refrigerator for up to 3-4 days. They'll lose their crispiness as they're stored in the refrigerator but they'll still taste great! Reheat quickly in the microwave. I don't recommend making the wings ahead of time - they taste best fresh, crispy, and hot.
Store homemade Buffalo Sauce in an airtight container in the refrigerator for up to 2 weeks. Make sure to warm up the sauce (in the microwave or on the stove) before tossing the wings in the sauce (don't toss crispy wings in cold sauce!)
Nutrition
Calories: 482kcal | Carbohydrates: 1g | Protein: 23g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 2170mg | Potassium: 226mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
