Buffalo Chicken Wings In the air fryer are a delicious and easy way to make wings. With just a few simple ingredients and the magic of air frying, you can have crispy, juicy wings with that classic buffalo sauce in no time.
These wings are perfect for game day, a party appetizer, or even a weeknight dinner. Get ready to impress your friends and family with this tasty and addictive recipe for Air Fryer Buffalo Chicken Wings.
Fried chicken wings in air fryer buffalo style
Hello my friends! Do you like chicken wings as much as I do? I love them best when I can skip all that messy oil and use my air fryer instead.
These Buffalo Chicken Wings get that crackly, crispy skin you want from a wing spot, without a pot of oil on the stove. The trick is a little baking powder in the dry rub. It pulls moisture from the skin so it crisps up and blisters in the hot air, and then the wings go straight into a bowl of melted butter and hot sauce.
They’re great for game day, a party spread, or a Friday night dinner with a pile of celery and carrot sticks. And with about 27 grams of protein per serving, they count as a real meal.
🩷 xo, Ana
Air fryer wings are the ultimate party food! Serve them on a buffet table of appetizers with mozzarella slices, buffalo chicken tenders, and Southwest egg rolls.
Ingredients
- A combination of flats and drumettes wings. But if you like one type better than the other, just pick those!
- Seasoning: paprika, garlic powder, black pepper, baking powder, buffalo sauce.
- melted butter.
How to Make Buffalo Chicken Wings
- Dry them really well. Use paper towels and press. Wet skin steams instead of crisps, so this is the step that makes the biggest difference.
- Season in a bowl. Toss the wings with the rub until there are no bare spots. The coating should look dusty, not pasty.
- Give them room. Lay the wings in one layer with a little space between pieces. For most basket air fryers, 2 pounds means two batches.
- Flip and check. Flip at 10 minutes. Toward the end, the skin should look tight and blistered. Bigger wings need the extra time.
- Sauce and serve. Toss them in the buffalo butter while they’re still hot so the sauce clings.
Ana’s Recipe Tips
- Use baking powder, not baking soda. Baking soda tastes metallic. Aluminum-free baking powder is best.
- Go past 165°F (74°C). Wings are safe at 165°F, but they’re juicier and more tender closer to 175 to 185°F (79 to 85°C), which is where the connective tissue breaks down.
- Skip parchment during preheat. It can blow up into the heating element. A light spray of oil on the basket works.
- Make it milder or hotter. Add more butter to tame the heat, or a few dashes of cayenne to the sauce to turn it up.
How To Reheat Chicken Wings In Air Fryer
Reheat: Air fry at 375°F (190°C) for 5 to 8 minutes, flipping halfway, until hot and crisp again. The oven at the same temperature works too, it just takes a few minutes longer.
Print recipe:
Air Fryer Buffalo Chicken Wings
Equipment
- air fryer
- 2 mixing bowls, tongs, instant-read thermometer, paper towels
Ingredients
- 2 pounds (900 g) chicken wings, -
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon aluminum-free baking powder
- ½ cup buffalo sauce
- ¼ cup (4 tablespoons) butter, melted
Instructions
- Preheat the air fryer to 400°F (200°C). Lightly spray the basket with oil.
- Pat the wings very dry with paper towels. Add to a large bowl with the paprika, garlic powder, pepper, and baking powder and toss until evenly coated.
- Arrange the wings in a single layer in the basket, working in batches as needed.
- Air fry for 10 minutes. Flip and air fry another 10 to 14 minutes, until golden and crisp and the thickest wing reads at least 165°F (74°C).
- Whisk the buffalo sauce and melted butter in a large bowl. Add the hot wings, toss to coat, and serve right away.
Notes
- Use baking powder, not baking soda. Baking soda tastes metallic. Aluminum-free baking powder is best.
- Go past 165°F (74°C). Wings are safe at 165°F, but they’re juicier and more tender closer to 175 to 185°F (79 to 85°C), which is where the connective tissue breaks down.
- Skip parchment during preheat. It can blow up into the heating element. A light spray of oil on the basket works.
- Make it milder or hotter. Add more butter to tame the heat, or a few dashes of cayenne to the sauce to turn it up.
-
Storing and Reheating
Fridge: Keep leftovers in a covered container for up to 3 days.
Freezer: Freeze cooked wings in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Air fry at 375°F (190°C) for 5 to 8 minutes, flipping halfway, until hot and crisp again. The oven at the same temperature works too, it just takes a few minutes longer.
Private Notes
Nutrition
FAQs
Plan on 20 to 24 minutes at 400°F (200°C), flipping halfway. Small wings may be done sooner and big ones need longer, so go by color and an instant-read thermometer.
Yes, but thawed wings come out crispier. Frozen raw wings release water, and the seasoning doesn’t stick well. For pre-cooked frozen wings from the store, follow the air fryer directions on the box.
Season the wings up to a day ahead and keep them covered in the fridge. The baking powder keeps drying the skin overnight, which makes them even crispier. Cook and sauce right before serving.
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