Air Fryer Buffalo Wings
These Air Fryer Buffalo Wings deliver the CRISPIEST skin and JUICIEST meat using a simple baking-powder coating and fast, high-heat air frying. Tossed in a bold homemade 5-minute Buffalo sauce, they’re the perfect weekend dinner idea, party food, or game-day favorite.
Servings: 4 servings
Calories: 612kcal
Equipment
- air fryer
- mixing bowls
- Tongs
- cutting board
- Chef's knife
Ingredients
- 1 kg chicken wings, separated into drumettes and flats
- 1 tbsp aluminum-free baking powder
- 0.5 tsp black pepper
- 2/3 cup Frank's hot sauce
- 0.5 cup unsalted butter
- 1 tbsp cider vinegar
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tbsp honey
- 1 pinch salt
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 0.25 cup soft blue cheese (Saint Agur or similar)
- 1 tsp cider vinegar
- 0.25 tsp Worcestershire sauce
- 1 pinch dried parsley
- celery sticks, for serving
- carrot sticks, for serving
Instructions
- Cut whole wings at the joint into drumettes and flats. Pat all pieces thoroughly dry with paper towels.
- Add baking powder and pepper to the wings and toss until evenly coated. Ensure only a thin layer remains on the wings.
- Arrange wings in a single layer in the air fryer basket. Cook at 410°F (210°C) for 30–35 minutes, shaking the basket every 10 minutes.
- Combine hot sauce, butter, vinegar, Worcestershire, garlic, honey, and salt. Heat gently until butter melts, then whisk smooth.
- Mix sour cream, mayo, blue cheese, cider vinegar, Worcestershire, and dried parsley until creamy.
- Transfer hot, crispy wings to a bowl. Pour Buffalo sauce over them and toss to coat. Serve with dip, celery, and carrots.
Notes
Use aluminum-free baking powder for the cleanest flavor. For maximum crispness, always pat wings completely dry and cook in a single layer. Toss wings in sauce just before serving to maintain crunch. Serve with celery, carrots, and creamy blue cheese dip.