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Air Fryer Buffalo Chicken Wings

These Air Fryer Buffalo Chicken Wings are a crispy, protein-packed delight perfect for busy families, combining speed, flavor, and convenience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chicken wings juicy and flavorful base
  • 1 tablespoon Aluminium-free baking powder ensures crispy skin
  • 1 teaspoon Pepper adds spice
  • 1 cup Frank’s hot sauce delivers that signature buffalo flavor
  • 1/2 cup Unsalted butter richness to balance the heat
  • 2 tablespoons Cider vinegar tangy kick
  • 1 tablespoon Worcestershire sauce depth of flavor
  • 2 cloves Garlic aromatic flavor boost
  • 1 tablespoon Honey sweetness to contrast the heat
  • 1 teaspoon Salt enhances all the flavors
Dipping Sauce
  • 1/2 cup Sour cream creamy dipping sauce
  • 1/4 cup Mayo adds richness to dip
  • 1/4 cup Soft blue cheese tangy garnish for wings
  • 1 teaspoon Dried parsley a hint of freshness
Vegetable Sides
  • 2 stalks Celery classic buffalo wing accompaniment
  • 2 carrots Carrots crunchy, nutritious side

Method
 

Preparation
  1. Rinse the chicken wings under cold water and pat them dry with paper towels.
  2. In a large bowl, combine the chicken wings, baking powder, and pepper. Toss to coat evenly.
  3. Refrigerate the wings for 30 minutes to help dry them out for ultimate crunch.
  4. For the buffalo sauce, melt the butter in a small saucepan over medium heat. Stir in hot sauce, cider vinegar, Worcestershire sauce, minced garlic, honey, and salt. Simmer for 5-7 minutes.
Cooking
  1. Preheat the air fryer to 390°F (200°C).
  2. Arrange the wings in a single layer in the air fryer basket and cook for 25-30 minutes, flipping halfway through.
  3. Once golden brown and crispy, transfer the wings to a bowl, add the buffalo sauce, and toss to coat.
Serving
  1. Prepare creamy dip by mixing sour cream, mayo, blue cheese, cider vinegar, Worcestershire sauce, and dried parsley.
  2. Serve wings hot with the creamy dip, carrot sticks, and celery sticks.

Notes

For best results, dry wings completely before coating. Adjust hot sauce for a milder flavor. Freeze for later use and reheat at 350°F (175°C).