Name: Air Fryer Buffalo Chicken Wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 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

"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 900 g	Chicken wings (flats and drumettes separated)
1 tablespoon 15 g	Baking powder (aluminum-free)
1/2 teaspoon 3 g	Kosher salt
1/2 teaspoon 3 g	Garlic powder
1/3 cup 80 ml	Buffalo hot sauce
4 tablespoons 56 g	Unsalted butter, melted
1 teaspoon 7 g	Honey

2 Instructions

Pat the chicken wings extremely dry with paper towels. Removing moisture is the key to crispiness.

In a large bowl, whisk together the baking powder, salt, and garlic powder.

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.

·
Use aluminum-free baking powder to avoid any metallic aftertaste.
·
Do not overcrowd the basket; if necessary, cook in batches to ensure the air can circulate properly.
·
For even crispier skin, let the coated wings rest on a wire rack in the fridge for 30 minutes before air frying.
·
Always pat the wings dry; water creates steam, which leads to soggy skin.

? Frequently Asked Questions

Why use baking powder on chicken wings?

Baking powder raises the pH level of the chicken skin, which allows the peptide bonds to break down more effectively, resulting in a crispier, more browned texture similar to deep-frying.

Can I use frozen wings?

Yes, but for best results, thaw them completely and pat them dry first. If cooking from frozen, add about 8-10 minutes to the cook time and skip the baking powder coating as it won't stick well to ice.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. To reheat, place them back in the air fryer at 350°F for 5 minutes to restore the crunch.

Is this recipe keto-friendly?

Yes, if you omit the honey in the sauce, these wings are very low in carbohydrates and perfect for a keto or low-carb diet.

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