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Air Fryer Buffalo Wings

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 612
Ingredients Equipment Method Notes

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

Equipment

  • air fryer
  • mixing bowls
  • Tongs
  • cutting board
  • Chef's knife

Method
 

  1. Cut whole wings at the joint into drumettes and flats. Pat all pieces thoroughly dry with paper towels.
  2. Add baking powder and pepper to the wings and toss until evenly coated. Ensure only a thin layer remains on the wings.
  3. 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.
  4. Combine hot sauce, butter, vinegar, Worcestershire, garlic, honey, and salt. Heat gently until butter melts, then whisk smooth.
  5. Mix sour cream, mayo, blue cheese, cider vinegar, Worcestershire, and dried parsley until creamy.
  6. 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.