Air Fryer Buffalo Wings

Ingredients

• 1 kg (2 lb)chicken wings
• 2 tspsmoked paprika
• 1 tspgarlic powder
• 1 tsponion powder
• 2 tspsalt
• 1 tspwhite pepper
• 180 ml (¾ cup)hot sauce
• 115 g (½ cup)melted butter
• 1–2 tsphoney, to taste

Instructions

1. 1

   Dry the wings

   Place the chicken wings on a chopping board and pat them dry with kitchen paper.

2. 2

   Season the wings

   Mix the spices together in a small bowl, then sprinkle the mixture over the wings, coating both sides.

3. 3

   Air fry the wings

   Arrange the wings in a single layer in the air fryer basket. Cook at 205°C (400°F) for 15–20 minutes, turning them halfway through, until golden brown and cooked through.

4. 4

   Make the sauce

   Combine the hot sauce, melted butter and 1 teaspoon of honey in a small saucepan. Warm over medium heat until melted together.

5. 5

   Coat the wings

   When the wings are cooked, transfer them to a large bowl, pour over the Buffalo sauce and toss until coated.

6. 6

   Serve the wings

   Serve with blue cheese dressing or ranch dressing and celery sticks.

What are Buffalo wings?

Buffalo wings are an American bar-food favourite, associated with Buffalo, New York: crisp chicken wings tossed in a tangy, hot sauce enriched with butter. This version uses an air fryer for a straightforward way to brown the wings without deep-frying.

Smoked paprika and dried spices season the chicken before cooking, while a little honey softens the sharp heat of the sauce. Serve them freshly coated, when the skin is at its best.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 12g protein, 2g carbs, 21g fat.

The wings and butter provide most of the fat and protein, while the hot sauce and honey contribute a small amount of carbohydrate. Serve them with celery sticks and a modest amount of dressing for a more balanced plate.

The spice coating

Dry wings: patting the chicken dry helps the surface brown rather than steam in the air fryer.

Even seasoning: mix the paprika, garlic powder, onion powder, salt and white pepper before sprinkling them over the wings. Turn the wings as needed so both sides get covered.

Getting the air-fried texture

Single layer: leave space around the wings in the basket so hot air can circulate. If they do not fit in one layer, cook them in batches.

Turn halfway: turning the wings during the 15–20-minute cooking time helps them brown on both sides. Look for golden skin and check that the chicken is cooked through before tossing it in the sauce.

Balancing the Buffalo sauce

Butter and hot sauce: warming them together makes a smooth, pourable coating. Heat the mixture over medium heat until combined rather than letting it boil.

Honey: start with 1 teaspoon, as directed, and use up to 2 teaspoons to taste. The small amount rounds out the heat without taking over the sauce.

Toss just before serving

Coat the wings after cooking, tossing them in a large bowl so the sauce reaches all sides. If left to sit, the sauce can soften the crisp exterior.

Serve straight away with blue cheese or ranch dressing and celery sticks, as suggested in the method. The cool, crunchy accompaniments offer contrast to the spicy, rich wings.

Timing and doneness

The stated air-frying time is 15–20 minutes at 205°C, with a turn halfway through. The exact time can vary with the size of the wings and how your air fryer cooks.

Use the recipe’s visual cues—golden brown skin and chicken cooked through—rather than relying on the clock alone. Avoid overcrowding, which can slow browning.

Recipe notes & tips

• Pat the wings thoroughly dry before seasoning them.
• Arrange the wings in a single layer, cooking in batches if needed.
• Turn the wings halfway through the air-frying time for more even browning.
• Begin with 1 teaspoon of honey and adjust up to 2 teaspoons to taste.
• Toss the cooked wings in the sauce just before serving.

Variations

• Milder sauce: Use less hot sauce and add honey to taste.
• Extra heat: Choose a hotter sauce or add more of the hot sauce to the butter mixture.
• Garlic-forward: Increase the garlic powder slightly for a more pronounced savoury flavour.
• Smokier coating: Add a little more smoked paprika to the spice mix.
• Dipping sides: Offer both blue cheese and ranch dressing alongside the celery sticks.

Common mistakes to avoid

• Damp wings: They brown less readily; pat them dry with kitchen paper before seasoning.
• Crowded basket: The wings may cook unevenly; arrange them in one layer and work in batches.
• Skipping the turn: One side may brown more than the other; turn the wings halfway through.
• Boiling the sauce: It can reduce or become less smooth; warm it over medium heat just until combined.
• Saucing too early: The coating can soften as it sits; toss the wings immediately before serving.

How to store

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

Frequently asked questions