Air fryer hot wings(buffalo wings)

Ingredients

• 500 gchicken wings
• ½ teaspoonsalt
• ½ teaspoonpepper
• ½ teaspoononion powder
• ½ teaspoonbaking powder
• 76 g (⅓ cup)butter
• 160 ml (⅔ cup)hot sauce
• ½ teaspoongarlic powder
• 2 tablespoonstomato sauce

Instructions

1. 1

   Split the wings

   Separate each chicken wing into flats and drumettes, and discard the wingtips.

2. 2

   Dry the chicken

   Pat the flats and drumettes dry, then put them in a bowl.

3. 3

   Season the wings

   Add ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon onion powder and ½ teaspoon baking powder.

4. 4

   Rest the wings

   Toss to coat, cover the bowl and leave the wings to stand for 10–15 minutes.

5. 5

   Preheat the fryer

   Preheat the air fryer to 190°C (375°F) for 5 minutes.

6. 6

   Arrange the wings

   Brush or spray a little oil onto the air fryer basket mesh, then arrange the wings in a single layer.

7. 7

   Air fry the wings

   Cook at 190°C (375°F) for 25 minutes, turning the wings halfway through.

8. 8

   Melt the butter

   While the wings cook, put ⅓ cup (76 g) butter in a microwave-safe container and microwave for 5 seconds or until melted.

9. 9

   Mix the sauce

   Add ⅔ cup (160 ml) hot sauce, ½ teaspoon garlic powder and 2 tablespoons tomato sauce to the melted butter. Stir to combine.

10. 10

    Adjust the sauce

    Taste the sauce and adjust it to your preference. For a sweeter sauce, add more tomato sauce.

11. 11

    Turn the wings

    After 12 minutes of cooking, turn the wings so they cook through on the other side.

12. 12

    Coat the wings

    When the wings are cooked, transfer them to the hot sauce.

13. 13

    Toss and serve

    Toss the wings well in the sauce and serve immediately.

What are Buffalo wings?

Buffalo wings are chicken wing pieces coated in a buttery, spicy sauce, a style associated with Buffalo, New York. This version keeps that familiar hot-sauce-and-butter finish while cooking the wings in an air fryer rather than deep-frying them.

The dry seasoning and baking powder go on before cooking, while the sauce is added at the end. That gives the wings a chance to crisp before they are coated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1115 calories, 44g protein, 30g carbs, 92g fat.

The chicken provides most of the protein, while the hot sauce and tomato sauce contribute carbohydrates. Butter carries much of the fat, so serve a moderate number of wings with a generous portion of salad or crunchy vegetables to balance the plate.

Getting the wings ready

Wing pieces: split the wings into flats and drumettes, and remove the tips as directed. Pieces of similar size are easier to arrange in a single layer.

Dry surface: pat the chicken thoroughly with kitchen paper before adding the seasonings. Less surface moisture helps the wings brown rather than steam.

Why use baking powder?

Baking powder: the small amount in the seasoning mix helps the skin dry and crisp as the wings cook. Use baking powder, not baking soda, and distribute it evenly over the chicken.

Seasoning: salt, pepper and onion powder add flavour beneath the sauce. Toss the wings well, then leave them covered for 10–15 minutes as instructed.

Air-fryer arrangement and timing

Single layer: leave space around the wings in the basket so the hot air can circulate. If the pieces do not fit without overlapping, cook them in batches.

Turning: cook at 190°C for 25 minutes and turn the wings after 12 minutes, following the recipe's timing. Check that the thickest pieces are cooked through before coating them.

Making the buttery hot sauce

Butter and hot sauce: stir the melted butter together with the hot sauce, garlic powder and tomato sauce. Choose a hot sauce whose heat and flavour you enjoy.

Sweetness: tomato sauce makes the mixture milder and sweeter. Taste the sauce before adding the wings, and add more tomato sauce if you want that balance.

Crisp coating and serving

Coating: toss the wings in the sauce only after they have finished cooking. The coating adds flavour but softens the crisp skin over time, so serve them straight away.

On the side: serve with crunchy vegetables or a simple salad to contrast with the rich, spicy wings. A cooling dip can also be offered alongside.

Recipe notes & tips

• Pat the wings dry before seasoning for a better chance of crisp skin.
• Arrange the pieces in a single layer and cook in batches if needed.
• Turn the wings after 12 minutes, as directed, for more even cooking.
• Mix the sauce while the wings are in the air fryer to have it ready at the end.
• Taste the sauce before tossing the wings and add tomato sauce if you want more sweetness.
• Coat the wings just before serving to preserve as much crispness as possible.

Variations

• Milder sauce: add more tomato sauce to soften the heat and make the coating sweeter.
• Hotter sauce: choose a hotter hot sauce for a fierier finish.
• Extra garlic: increase the garlic powder slightly for a stronger savoury note.
• Cooling dip: serve with a cooling dip on the side to contrast with the spicy coating.
• Fresh side: add crunchy vegetables or salad for a crisp, refreshing accompaniment.

Common mistakes to avoid

• Wet wings: pat the chicken dry before seasoning so excess moisture does not hinder browning.
• Crowded basket: overlapping pieces restrict airflow; cook the wings in batches instead.
• Uneven seasoning: toss the wings thoroughly so the salt, pepper, onion powder and baking powder are distributed.
• Forgotten turn: turn the wings after 12 minutes so the other side can cook as directed.
• Saucing too soon: wait until the wings are cooked before tossing them in the sauce.
• Over-sweet sauce: add tomato sauce a little at a time and taste as you go.

How to store

For the best texture, serve the wings immediately. Refrigerate leftovers in a covered container for up to 3 days; reheat in the air fryer until hot, noting that the skin may be less crisp after saucing and storing.

Frequently asked questions