Crispy Air Fryer Chicken Wings (Printable Version)
Golden crispy chicken wings tossed in a spicy Buffalo sauce, cooked effortlessly in the air fryer.
# What You'll 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)
# Directions:
01 - Pat the chicken wings very dry with paper towels to remove excess moisture.
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 -
- The baking powder trick creates this incredible shatteringly crispy skin without any deep frying mess or guilt
- You can double or triple the batch easily and everyone will fight over the last one
02 -
- I once skipped the baking powder because I ran out and the wings were still good but definitely missing that restaurant crunch
- Letting the wings rest uncovered in the fridge for an hour before air frying makes a noticeable difference in crispiness
03 -
- If your air fryer tends to smoke when cooking fatty foods, add a tablespoon of water to the bottom tray
- Let the wings rest for about two minutes after saucing so the sauce sets instead of running off immediately