Air Fryer Buffalo Wings

Ingredients

• 454 g (1 pound)chicken wings, split into drumettes and flats
• 15 ml (1 tablespoon)olive oil
• to tastesalt and pepper
• 60 ml (1/4 cup)Frank's RedHot Original Sauce
• 28 g (2 tablespoons)butter
• to serveblue cheese or ranch dressing
• to servecelery sticks

Instructions

1. 1

   Preheat the air fryer

   Spray the air fryer basket with non-stick cooking spray, then preheat the air fryer to 200°C (400°F).

2. 2

   Season the wings

   Pat the wings dry with paper towels and put them in a fairly large bowl. Toss with the olive oil, salt and pepper.

3. 3

   Air fry until crisp

   Arrange the wings in a single layer in the basket. Cook for 10 minutes, turn them with tongs, then cook for another 10 minutes or until crisp and cooked through. Adjust the cooking time if the wings are particularly small or large.

4. 4

   Make the sauce

   While the wings cook, put the butter in a microwave-safe bowl large enough to hold the wings. Microwave in short intervals until melted, then stir in the Frank's RedHot sauce.

5. 5

   Toss and serve

   When the wings are ready, add them to the bowl of Buffalo sauce and toss until coated. Serve straight away with blue cheese or ranch dressing and celery sticks on the side, as the skin softens as it sits.

What are Buffalo wings?

Buffalo wings are an American favourite, traditionally fried and coated in a tangy hot sauce enriched with butter. This version uses an air fryer to crisp the wings with a little olive oil, then adds the sauce after cooking.

The familiar pairing of spicy wings, cool dressing and celery gives each bite a mix of heat, creaminess and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 434 calories, 23g protein, 0g carbs, 38g fat.

The wings provide most of the protein, while the olive oil and butter account for much of the fat; the hot sauce contributes little carbohydrate. Serve with celery and a modest portion of dressing for a fresh, crunchy contrast.

Choosing and preparing the wings

Split wings: drumettes and flats cook conveniently as individual pieces. If they are not already split, separate them at the joints before seasoning.

Dry skin: pat the wings thoroughly with paper towels before adding oil. Removing surface moisture helps them crisp in the air fryer.

Getting an even crisp

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

Turn halfway: flipping after 10 minutes helps both sides cook and brown more evenly. Use tongs to turn each piece safely.

The buttery Buffalo sauce

Melt gently: heat the butter in short microwave intervals so it melts without splattering or overheating. Stir in the hot sauce once the butter is liquid.

Toss at the end: coating the cooked wings just before serving keeps the skin crisper than adding the sauce before air frying.

Checking for doneness

Look for crisp, browned skin and wings cooked through at the thickest part. Wing size varies, so use the recipe's 20-minute cook as a guide and add time if needed.

What to serve alongside

Serve the wings immediately with blue cheese or ranch dressing and celery sticks. The cool, crisp sides balance the hot, buttery coating and make the plate feel complete.

Recipe notes & tips

• Dry the wings well before tossing them with oil and seasoning.
• Keep the wings in a single layer to encourage crisping.
• Turn the wings with tongs after the first 10 minutes.
• Microwave the butter in short intervals and stir between them.
• Toss the wings in sauce just before serving for the best texture.

Variations

• Increase the heat: add a little extra hot sauce to the melted butter.
• Milder coating: use less hot sauce and serve more dressing on the side.
• Extra tang: stir a small splash of vinegar into the sauce.
• Garlic note: mix a little garlic powder into the butter and hot sauce.
• Crisp celery: serve the celery chilled alongside the wings.

Common mistakes to avoid

• Leaving the skin damp: pat the wings dry before seasoning to help them crisp.
• Crowding the basket: the wings may cook unevenly, so use batches if needed.
• Skipping the turn: flip the wings after 10 minutes for more even cooking.
• Overheating the butter: microwave it in short intervals and check as you go.
• Saucing too early: toss the wings after air frying so the skin stays crisper.

How to store

Refrigerate leftover wings in an airtight container for up to 3 days. Reheat in the air fryer until hot and crisp, then serve; the skin may be softer than when freshly cooked.

Frequently asked questions