Easy Homemade Air-Fryer Buffalo Chicken Wings Recipe

Craving crispy, juicy, and perfectly sauced chicken wings without the mess of deep frying? Look no further than this air fryer Buffalo wings recipe! In under an hour, you’ll have game day-worthy wings that are sure to impress.

While these wings may not be “healthy” in the traditional sense, they’re definitely a step up from their deep-fried counterparts. The air fryer’s powerful convection fan works its magic, creating a shatteringly crisp exterior while keeping the meat inside tender and succulent. And let’s be honest – with a generous coating of buttery Buffalo sauce, who’s really counting calories?

The Secret to Ultra-Crispy Wings

The key to achieving that coveted crispy skin lies in a simple yet effective technique: dry-brining with baking powder and salt. This dynamic duo raises the pH of the chicken skin, promoting enhanced browning and the formation of micro-blisters. The result? Wings that are indistinguishable from their deep-fried cousins.

One of the best parts of this recipe is its simplicity. There’s no need for extensive prep or pre-salting. Just season the wings, pop them in the air fryer, and let the magic happen. In side-by-side taste tests, wings cooked immediately after seasoning were just as delicious as those left to dry-brine overnight. Once they’re tossed in that fiery Buffalo sauce, you won’t be able to tell the difference.

Tips for Air Fryer Success

To ensure your wings come out perfectly every time, keep these tips in mind:

• Don’t overcrowd the air fryer basket. Leave some space between each wing for proper air circulation.
• Preheat your air fryer. Those wings should sizzle when they hit the basket!
• For larger batches, cook in multiple rounds rather than cramming them all in at once.
• Flip the wings halfway through cooking for even crispiness.

Sauce It Up

While classic Buffalo sauce is always a winner, don’t be afraid to experiment! Since the wings are cooked separately from the sauce, you can easily switch things up. Try a tangy tamarind-ginger glaze, a sweet and savory hoisin sauce, or even a unique strawberry-chipotle wing sauce for a flavor adventure.

No matter which sauce you choose, don’t forget the essential accompaniments: a good quality blue cheese dip and some crisp celery sticks. They’re not just there for show – they help cool your mouth between bites and (supposedly) make it a more balanced meal. We won’t tell if you skip the veggies, though!

Ingredients

• 2 pounds (900g) whole chicken wings cut at joints into drumettes and flats (see notes)
• 2 teaspoons (10g) baking powder
• 2 teaspoons kosher salt; for table salt, use half as much by volume or the same weight
• 1/4 cup (50g) unsalted butter, melted
• 1/4 cup (60ml) Frank’s Red Hot Sauce or other Louisiana-style hot sauce
• Blue cheese dip, for serving
• Celery sticks, for serving

Directions

1. Preheat your air fryer to 400°F (200°C) for 5 minutes. While it’s heating up, pat your chicken wings dry with paper towels. In a large bowl, combine the wings with baking powder and salt, tossing until they’re evenly coated.
2. Arrange the seasoned wings in the air fryer basket, making sure they’re in a single layer with the fatty side facing down. Leave a bit of space between each wing for optimal air circulation. If your air fryer is on the smaller side, you might need to cook them in batches.
3. Cook the wings for 20 to 25 minutes, flipping them halfway through. You’re looking for that perfect golden-brown color and a satisfyingly crispy texture. The internal temperature should reach 165°F (74°C) when they’re done.
4. While your wings are cooking, whisk together the melted butter and hot sauce in a large bowl. This simple combination creates that classic Buffalo wing flavor we all know and love.
5. Once the wings are cooked to crispy perfection, transfer them to the bowl with your prepared sauce. Toss them until they’re thoroughly coated in that spicy, buttery goodness.
6. Serve your wings immediately alongside blue cheese dressing and celery sticks. Watch them disappear faster than you can say “touchdown!”

Recipe Notes

• If you prefer, you can use pre-cut wings instead of whole ones. However, butchering them yourself often results in a better yield and can be more cost-effective.
• For maximum flavor, you can season the wings and refrigerate them uncovered for up to 24 hours before cooking. This extra dry-brining time will enhance the seasoning, but it’s not necessary for delicious results.
• This recipe is optimized for a 6-quart or larger air fryer. If yours is smaller, you may need to cook in multiple batches to ensure even cooking and proper spacing.

Nutritional Facts