Chicken Wings (Classic Crispy Buffalo Style)
Whip up 30 minute air fryer buffalo chicken wings that are extra-crispy outside, tender inside, and tossed in a zesty homemade buffalo sauce. Perfect for game day!
Equipment
- Large Mixing Bowls 🥣
- Small Saucepan
- Whisk
- Paper Towel
- Tongs
Ingredients
For the Chicken Wings
- 2 Pounds Chicken wings Split into flats and drumettes
- 1 Tsp Baking powder Aluminum-free preferred
- 1 Tsp Garlic powder
- 1 Tsp Onion powder
- 1 Tsp Smoked paprika
- 1 Tsp Salt
- ½ Tsp Black pepper
- ½ Tsp Cayenne pepper optional, for extra heat
For the Classic Buffalo Sauce
- ½ Cup Hot sauce Frank's RedHot recommended
- ½ cup unsalted butter
- 1 Tsp White vinegar
- ¼ Tsp Garlic powder
- ⅛ Tsp Cayenne pepper adjust to taste
For Serving
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
Preparing the Wings
- Pat wings completely dry using paper towels. This is crucial for achieving crispy skin. Remove any excess moisture by patting multiple times and letting them sit uncovered for 10 minutes.
- Season the wings by combining baking powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne in a large bowl. The baking powder is the secret ingredient that helps create incredibly crispy skin by raising the pH and breaking down proteins.
- Toss wings thoroughly with the seasoning mixture, ensuring every piece is evenly coated. Use your hands to really work the seasoning into every crevice of the wings.
- Let wings rest for 10 minutes at room temperature. This allows the seasoning to penetrate and the baking powder to begin its work.
Cooking the Wings
- Preheat your air fryer to 380°F (193°C) for 3 minutes. This ensures even cooking from the start.
- Arrange wings in single layer in the air fryer basket, making sure they don't overlap. You may need to cook in batches depending on your air fryer size. Overcrowding will result in uneven cooking and less crispy wings.
- Cook for 12 minutes at 380°F, then flip each wing using tongs. The skin should be starting to look golden and crispy.
- Continue cooking for 10-13 minutes more, until wings reach an internal temperature of 165°F (74°C) and the skin is deeply golden and crispy. Total cooking time should be 22-25 minutes.
- Check for doneness by ensuring juices run clear and the skin is crispy to the touch. If needed, cook for an additional 2-3 minutes.
Making the Buffalo Sauce:
- Melt butter in a small saucepan over medium-low heat while wings are cooking.
- Add hot sauce and whisk continuously to combine. The mixture should be smooth and well incorporated.
- Add vinegar and seasonings, whisking until the sauce is glossy and emulsified. Remove from heat and keep warm.
Final Assembly:
- Toss hot wings immediately with buffalo sauce in a large bowl, ensuring each wing is completely coated. The hot wings will help the sauce adhere better.
- Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks.
Notes
🔸️Temperature matters: Always use a meat thermometer to ensure wings reach 165°F internally while maintaining crispy skin.
🔸️Don't skip the baking powder: This alkaline ingredient is essential for breaking down skin proteins and achieving maximum crispiness.
🔸️Work in batches: Overcrowding the air fryer basket will steam the wings rather than crisp them.
🔸️Sauce timing: Always toss wings with sauce immediately after cooking while they're still hot for best adherence.
Storage and Reheating
Store leftover wings in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness. Avoid microwaving as it will make the skin soggy.Nutrition
Calories: 420kcal
Tried this recipe?Let us know how it was!
