Legendary Air Fryer Buffalo Wings

Ingredients

• 907 g (2 lb)chicken wings, separated into drumettes and flats
• 15 ml (1 tablespoon)baking powder (not bicarbonate of soda)
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 113 g (1/2 cup)unsalted butter
• 120 ml (1/2 cup)Frank's RedHot Original Cayenne Pepper Sauce
• To serve, optionalcelery sticks
• To serve, optionalcarrot sticks
• To serve, optionalblue cheese or ranch dressing

Instructions

1. 1

   Dry the wings

   Pat the chicken wings thoroughly dry with paper towels; removing surface moisture is important for crisp skin.

2. 2

   Season the wings

   Whisk the baking powder, garlic powder, paprika, salt and pepper in a large bowl. Add the dried wings and toss until each piece is evenly coated.

3. 3

   Preheat the fryer

   Preheat the air fryer to 180°C (360°F).

4. 4

   Arrange in basket

   Place the seasoned wings in a single layer in the air fryer basket. Cook in batches if needed rather than overcrowding.

5. 5

   Cook the first stage

   Air fry the wings for 12 minutes to begin rendering the fat.

6. 6

   Turn and increase

   Carefully turn each wing with tongs, then raise the air fryer temperature to 200°C (400°F).

7. 7

   Finish cooking

   Cook for a further 12–15 minutes, until the skin is deeply golden and visibly crisp.

8. 8

   Melt the butter

   During the final cooking stage, melt the butter in a small saucepan over low heat or in a microwave-safe bowl.

9. 9

   Mix the sauce

   Take the melted butter off the heat and whisk in the Frank's RedHot sauce until smooth and combined.

10. 10

    Coat the wings

    Transfer the hot, crisp wings to a large clean bowl. Pour over the Buffalo sauce and toss gently to coat.

11. 11

    Serve straight away

    Serve immediately with celery sticks, carrot sticks and blue cheese or ranch dressing on the side.

What are Buffalo wings?

Buffalo wings are an American bar-food classic, named for Buffalo, New York, and typically served coated in a spicy butter-and-hot-sauce mixture. This version uses the air fryer instead of deep-frying, with a two-stage cook to help the skin turn crisp while the wings stay juicy.

The simple sauce keeps the characteristic tang and buttery heat, while celery, carrots and a creamy dip provide a cool, crunchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The wings provide most of the protein, while the butter contributes much of the fat; the hot sauce and seasonings add flavour, and the vegetables contribute some carbohydrates. Pair a serving with plenty of celery and carrots, or add a filling side if you want a more substantial plate.

Why baking powder matters

Dry skin: pat the wings carefully before seasoning; damp surfaces are less likely to crisp.

Use baking powder, not bicarbonate of soda. It is included in the coating along with the spices and salt, and the recipe specifically calls for baking powder.

Make room in the basket

Single layer: arrange the wings with space around them so hot air can circulate. If they are crowded, cook in batches as directed.

Turn each piece after the first 12 minutes, then raise the temperature to 200°C (400°F) for the final 12–15 minutes.

Look for crispness

Colour and texture: the recipe’s cue is deeply golden skin that looks visibly crisp. Cooking time in the second stage can vary, so check the wings as they approach the end of that range.

The first, lower-temperature stage helps render fat before the hotter finish. Keep the two stages in order for the intended texture.

Whisk a smooth sauce

Gentle heat: melt the butter over low heat, or use a microwave-safe bowl. Take it off the heat before whisking in the hot sauce.

Toss the sauce with the wings just before serving so the coating is fresh and the skin has not been sitting in the sauce.

Serve with a cool side

Vegetables: offer celery and carrot sticks for a crisp, refreshing accompaniment.

Dip: blue cheese or ranch dressing makes a creamy counterpoint to the spicy sauce. These are optional serving suggestions, so choose one or leave them out.

Recipe notes & tips

• Dry the wings thoroughly before adding the seasoning.
• Use baking powder rather than bicarbonate of soda.
• Cook in batches if the wings do not fit in a single layer.
• Use tongs to turn the wings after the first 12 minutes.
• Make the sauce during the final cooking stage so it is ready when the wings are hot.

Variations

• Adjust the heat: use less hot sauce for a milder coating.
• Choose a dip: serve with blue cheese or ranch dressing.
• Add vegetables: include both celery and carrot sticks for extra crunch.
• Serve plain: leave off the sauce for wings without the Buffalo coating.

Common mistakes to avoid

• Leaving the skin damp: pat the wings completely dry before seasoning.
• Using bicarbonate of soda: use baking powder as specified.
• Overcrowding the basket: cook in batches so the wings sit in a single layer.
• Skipping the turn: flip each wing after the first 12-minute cook.
• Saucing too early: toss the wings in the sauce just before serving.

How to store

Refrigerate leftover wings in a covered container and eat within 3–4 days. Reheat in the air fryer until hot throughout; the skin may be less crisp after storage.

Frequently asked questions