Easy Air Fryer Buffalo Wings (Low FODMAP, Gluten-Free)

Ingredienti

• 2 pounds chicken wings, separated into wingettes and drumettes
• 1 tablespoon garlic-infused olive oil (for low FODMAP) or 1 tablespoon extra virgin olive oil + 1/4 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/4 cup + 1 tablespoon tapioca flour
• Avocado oil cooking spray (or your preferred cooking spray)
• 1/3 cup hot sauce (I like Louisiana Hot Sauce), well shaken
• 3 tablespoons ghee or butter
• 1/2 tablespoon coconut aminos (Paleo/Whole30), tamari sauce (gluten-free), or soy sauce
• 1 teaspoon tapioca flour
• 1 teaspoon cold water
• A half batch of my Homemade Ranch Dressing (or your preferred dipping sauce)

Preparazione

1. 1

   Preheat your air fryer to 400°F (200°C) for 10 minutes.

2. 2

   Dry and Season Wings: While the air fryer preheats, pat the wing drumettes dry with paper towels and place them in a large bowl. Add olive oil and toss with your hands or tongs to coat. Sprinkle with salt and pepper (and garlic powder if using it), then toss again to evenly season the wings.

3. 3

   Dredge in Flour: Place ¼ cup + 1 tablespoon of tapioca flour in a small bowl. Dredge each wing evenly in the flour and place on a large plate. This helps your air fryer Buffalo chicken wings get extra crispy and keeps the sauce sticking.

4. 4

   Air Fry Wings: Spray the air fryer pan with cooking spray. Arrange wings in a single layer, leaving a little space between each one. Depending on your air fryer size, you may need to cook them in two batches. Air fry for 20 minutes, flipping halfway through with tongs. Minor sticking may occur—gently nudge the wing from the side to release it instead of pulling straight up, which can tear the skin.

5. 5

   Make Buffalo Sauce: While wings cook, make the Buffalo sauce. In a small saucepan over medium heat on the stovetop, whisk together hot sauce, ghee or butter, and coconut aminos (or alternatives) until combined. Heat just until the liquid begins to boil. In a small measuring cup or bowl, mix 1 teaspoon tapioca flour with 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the sauce, continuing to whisk for 30–60 seconds until thickened. Remove from heat.

6. 6

   Check Temperature: Once the wings are done, use an instant read thermometer to check the internal temperature of the largest drumette. Chicken should reach 165°F (74°C).

7. 7

   Coat Wings and Serve: Place the wings in a large bowl, pour the Buffalo sauce over them, and toss to coat evenly. Serve on a platter with your favorite dipping sauce, like homemade ranch.