These air-fried buffalo wings are insanely crispy. Like, shockingly crispy for not being deep-fried. They’re juicy inside, crunchy on the outside, and coated in spicy buffalo sauce that sticks perfectly. And the best part? You can make them right in your air fryer without heating up your whole kitchen.
Why I Love This Recipe
I first tried air-frying wings when I didn’t feel like deep frying anything—but still wanted that same crunch. After a couple of tries, I figured out how to get them just right. Once I added that buttery buffalo sauce on top, these wings officially made the “must make every weekend” list.
- Way less messy than frying
- The skin crisps up beautifully
- They taste just like restaurant wings
- You can toss them in any sauce you like
- Only takes a handful of ingredients
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
What You’ll Need
- 2 pounds chicken wings (split, tips removed)
- 1 tablespoon baking powder (NOT baking soda)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Nonstick spray (for air fryer basket)
For the Buffalo Sauce:
- ¼ cup hot sauce (like Frank’s RedHot)
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon garlic powder
- 1 teaspoon white vinegar
Pro Tips
- Pat wings dry—seriously, don’t skip this part. Moisture ruins crispiness.
- Use baking powder only—it helps dry out the skin and crisp it up.
- Don’t overcrowd the basket—do it in batches if you need to.
- Shake or flip halfway—so both sides get crispy.
- Toss in sauce right before serving—so the wings stay crunchy.
Tools You’ll Need
- Large bowl
- Paper towels
- Small mixing bowls
- Air fryer
- Tongs or spatula
- Saucepan (optional, for warming sauce)
- Serving bowl
Substitutions and Variations
- No butter? Use olive oil for the sauce—it still coats well.
- Less heat? Mix the hot sauce with honey or a splash of BBQ.
- No vinegar? You can skip it, but it adds a little tang that’s classic in buffalo sauce.
- Make them dry rub style: Skip the sauce and serve as-is with dip.
Make Ahead Tips
You can season the wings and leave them uncovered in the fridge overnight. This dries out the skin even more and helps them crisp up faster in the air fryer.
Recipe & Instructions
Step 1: Dry the Wings
Pat 2 pounds of chicken wings (split, tips removed) dry with paper towels until completely dry.
Step 2: Season the Wings
In a bowl, toss the wings with 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper. Mix until all wings are evenly coated.
Step 3: Air Fry – First Half
Spray the air fryer basket with nonstick spray. Place wings in a single layer. Air fry at 375°F (190°C) for 15 minutes.
Step 4: Air Fry – Second Half
After 15 minutes, flip or shake the wings. Increase heat to 400°F (204°C) and cook for 10–15 more minutes until golden brown and crispy.
Step 5: Make Buffalo Sauce
In a bowl, mix ¼ cup hot sauce, 2 tablespoons melted butter, 1 teaspoon garlic powder, and 1 teaspoon white vinegar until smooth.
Step 6: Toss and Serve
Transfer crispy wings to a large bowl and pour the buffalo sauce over them. Toss until fully coated. Serve immediately.
Leftovers & Storage
Store leftover wings in an airtight container in the fridge for up to 4 days. To reheat, use the air fryer at 375°F for 6–8 minutes until crispy again. Skip the microwave—it makes them soft.
Macros (Per Serving – Approximate)
- Calories: 340
- Protein: 28g
- Fat: 24g
- Carbs: 2g
Why This Recipe Works (Quick Science)
Air-frying works by rapidly circulating hot air. The baking powder in the seasoning breaks down the proteins and dries out the skin so it crisps up like it’s been fried. The two-step cook (medium, then high heat) melts the fat first, then crisps the outside. Tossing the wings in sauce at the end keeps the skin from getting soggy.
Common Mistakes
- Using wet wings. If they’re not dry, they won’t crisp.
- Skipping baking powder. It’s key for texture.
- Crowding the basket. This traps steam and ruins the crunch.
- Adding sauce too early. The skin will get soft.
What to Serve With
- Ranch or blue cheese dip
- Celery and carrot sticks
- Potato wedges or fries
- Macaroni salad
- Garlic bread
- Pickles or slaw
FAQ
Can I use frozen wings?
Yes, just thaw completely and dry them well before seasoning.
Can I double the recipe?
You’ll need to air fry in batches so the wings don’t overcrowd.
Do I have to flip the wings?
Yes. Flipping or shaking helps all sides crisp up evenly.
Final Thoughts
These crispy buffalo wings are everything you want—bold, spicy, crunchy, and way easier than frying. They’re perfect for game day or anytime you’re craving wings without the mess. Give them a try and let me know how yours turned out!