Air Fryer Buffalo Wings
Recipe by:These air fryer buffalo wings are crisp outside, juicy inside, and tossed in a buttery buffalo sauce for that classic flavor without the mess of frying.
Ingredients
- 2 pounds (907 grams) chicken wings split at the joints, tips removed
- 1 tablespoon canola oil
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ cup (120 grams) Buffalo Sauce like Frank's Hot Sauce
- 2 tablespoons (28 grams) butter
Instructions
- Preheat the air fryer to 400°F (204°C) for 5 minutes.
- Pat the chicken wings completely dry with paper towels. Place in a large bowl and drizzle with oil, tossing to coat.2 pounds chicken wings, 1 tablespoon canola oil
- In a small bowl, stir together cornstarch, garlic powder, onion powder, smoked paprika, and cayenne. Sprinkle over the wings and toss until evenly coated.1 tablespoon cornstarch, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper
- Arrange wings in a single layer in the air fryer basket with space between each piece. Cook for 10 minutes, then flip the wings and continue cooking for an additional 10-15 minutes, or until they are golden brown, crisp, and reach an internal temperature of 165°F (74°C). Larger wings may need a few extra minutes.
- While the wings are cooking, melt butter in a small saucepan over medium heat. Stir in buffalo sauce until smooth.½ cup Buffalo Sauce, 2 tablespoons butter
- Transfer hot wings to a clean bowl. Pour the sauce over the top and toss to coat. Serve immediately.
Notes
Optional Marinade: For added flavor inside the meat, marinate wings in 1 cup buffalo sauce for up to 24 hours before cooking. Pat completely dry before seasoning. The wings will be tangy inside but slightly less crisp.
Dry rub: To add flavor with a dry rub, toss the wings with just the spices (no cornstarch) and refrigerate uncovered for up to 24 hours. When ready to cook, pat the meat dry if necessary, and then add oil and cornstarch before air-frying.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 375°F (191°C) for 5–7 minutes until hot and crisp.
For more info check out How to Store Chicken Wings and How to Reheat Wings.
Equipment
Nutrition
Calories: 364kcal | Carbohydrates: 3g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1055mg | Potassium: 210mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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