Crispy Air Fryer Chicken Wings (Printable Version)
Golden, crispy wings air fried to perfection and coated in a tangy, spicy buffalo sauce for flavorful bites.
# What You Need:
→ For the Chicken Wings
01 - 1.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tbsp baking powder (aluminum-free)
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp paprika
06 - 1/2 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
→ For the Buffalo Sauce
08 - 1/3 cup hot sauce (such as Franks RedHot)
09 - 3 tbsp unsalted butter, melted
10 - 1 tsp honey (optional, for sweetness)
11 - 1/2 tsp Worcestershire sauce
12 - 1/4 tsp garlic powder
→ For Serving
13 - Celery sticks
14 - Carrot sticks
15 - Blue cheese or ranch dressing (optional)
# How-To:
01 - Pat the chicken wings very dry with paper towels to remove excess moisture for crispier results.
02 - In a large bowl, toss the wings with baking powder, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
03 - Arrange the wings in a single layer in the air fryer basket, making sure they do not touch. Cook in batches if needed.
04 - Air fry at 400°F for 24-26 minutes, flipping halfway through, until the wings are golden and crispy.
05 - While the wings cook, combine hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder in a small saucepan over low heat. Stir until smooth and warmed through.
06 - Transfer the cooked wings to a clean bowl. Pour the Buffalo sauce over the wings and toss to coat evenly.
07 - Serve immediately with celery, carrots, and your choice of dressing.
# Expert Tips:
01 -
- You get that restaurant crunch without the messy oil cleanup or guilt
- The homemade Buffalo sauce takes five minutes and tastes better than anything from a bottle
02 -
- Crowding the air fryer basket is the fastest way to soggy wings, so cook in batches if needed
- Letting the wings rest uncovered in the fridge for an hour before cooking makes them even crispier
03 -
- Invest in a good pair of tongs to flip and toss the wings without piercing the meat
- Serve the sauce on the side if you're feeding a crowd with varying heat tolerances