Recipe Details
"These air fryer buffalo chicken wings are incredibly crispy on the outside and juicy on the inside, achieved without the mess or calories of deep-frying. Tossed in a classic tangy buffalo sauce, they are the perfect protein-packed appetizer for game day or a quick weeknight snack."
1 Ingredients
| Qty | Item |
|---|---|
| 2 pounds | Chicken wings (flats and drumettes separated) |
| 1 tablespoon | Baking powder (aluminum-free) |
| 1/2 teaspoon | Kosher salt |
| 1/2 teaspoon | Garlic powder |
| 1/3 cup | Buffalo hot sauce |
| 4 tablespoons | Unsalted butter, melted |
| 1 teaspoon | Honey |
2 Instructions
Pat the chicken wings extremely dry with paper towels. Removing moisture is the key to crispiness.
Add the wings to the bowl and toss until every wing is evenly coated in the powder mixture.
Preheat your air fryer to 400°F (200°C) for 5 minutes.
Place the wings in the air fryer basket in a single layer, ensuring they are not touching for maximum airflow.
Cook for 20-25 minutes, flipping the wings with tongs halfway through, until the skin is golden brown and very crispy.
While the wings cook, whisk together the buffalo sauce, melted butter, and honey in a large clean bowl.
Once the wings are done, immediately toss them in the buffalo sauce mixture until well coated. Serve hot with celery sticks and blue cheese dressing.
💡 Tips & Tricks
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·
Use aluminum-free baking powder to avoid any metallic aftertaste.
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Do not overcrowd the basket; if necessary, cook in batches to ensure the air can circulate properly.
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For even crispier skin, let the coated wings rest on a wire rack in the fridge for 30 minutes before air frying.
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Always pat the wings dry; water creates steam, which leads to soggy skin.
? Frequently Asked Questions
Why use baking powder on chicken wings?
Can I use frozen wings?
How do I store and reheat leftovers?
Is this recipe keto-friendly?
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