Buffalo Wings Recipe
Crispy, golden-brown buffalo wings made in the air fryer with a tangy, spicy sauce. Perfect for game day, parties, or whenever you crave the ultimate comfort food!
Ingredients
For the Wings:
- 2 pounds of chicken wings split into flats and drumettes, no tips
- 1 tablespoon baking powder trust me, it’s key
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Buffalo Sauce:
- ½ cup hot sauce Frank’s RedHot is a classic!
- 3 tablespoons unsalted butter melted
- 1 teaspoon honey optional for a hint of sweetness
Instructions
Dry the Wings:
- Pat the wings dry using paper towels. Dry wings are crucial for that crispy texture, so don’t skip this step!
Season the Wings:
- In a large bowl, toss the wings with baking powder, garlic powder, paprika, salt, and pepper. The baking powder ensures crispiness in the air fryer.
Preheat the Air Fryer:
- Preheat your air fryer to 400°F. If your air fryer doesn’t have a preheat setting, let it run for 3–5 minutes before adding the wings.
Cook the Wings:
- Place the wings in a single layer in the air fryer basket. Avoid overcrowding to ensure they cook evenly. Cook for 20–25 minutes, flipping them halfway through. They’re ready when golden, crispy, and cooked through.
Make the Sauce:
- While the wings cook, prepare the sauce. In a small bowl, mix melted butter, hot sauce, and honey. Adjust hot sauce to your spice preference.
Toss the Wings in Sauce:
- Once cooked, transfer the wings to a large bowl and toss with the buffalo sauce. Coat them thoroughly for maximum flavor.
Serve and Enjoy:
- Serve the wings with celery and carrot sticks on the side, and don’t forget ranch or blue cheese dressing for dipping. Dig in and enjoy!
Notes
- For even crispier wings, let them sit uncovered in the fridge for 30 minutes before seasoning.
- If you prefer a milder sauce, increase the butter or reduce the hot sauce.