Craving a plate of spicy, crispy buffalo wings but want to keep things simple in the kitchen? Air fryer buffalo wings hit that sweet spot: rich in flavor, light on mess, and packed with a satisfying crunch you expect from classic game-day wings. Using an air fryer makes the wings golden and crisp without deep-frying, keeping them juicy inside and beautifully coated with tangy buffalo sauce on the outside.
Whether you’re prepping snacks for a gathering or just making a quick dinner at home, this recipe covers every essential step. Let’s dig in—sauce-stained fingers are encouraged.
Why Air Fryer Buffalo Wings?
Buffalo wings have a reputation for being indulgent, usually requiring hot oil and plenty of paper towels. Air frying changes the game. With the right prep, you’ll still get that well-loved texture: crisp skin, succulent chicken, and a coating of spicy, buttery sauce that tingles your lips. Plus, clean-up stays easy, and you use much less oil—without sacrificing any crunch.
Ingredients
You don’t need fancy ingredients to create show-stopping buffalo wings. Here’s what to gather before you start.
For the Wings:
- 2 pounds chicken wings (split into flats and drumettes)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Buffalo Sauce:
- 1/3 cup hot sauce (Frank’s RedHot is classic)
- 3 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey (optional, for a hint of sweetness)
To Serve:
- Celery sticks
- Carrot sticks
- Blue cheese or ranch dressing
- Wedge of lemon (optional for brightness)
Prep Essentials
Before you cook, trim any excess skin or fat from the wings. Patting the wings dry is crucial; it helps the skin get as crisp as possible in the air fryer.
Tip: If you buy whole wings, use kitchen shears to separate the drumette from the flat at the joint. Save the wing tips for stock, or discard them.
How to Make Air Fryer Buffalo Wings
Cooking wings in the air fryer takes a bit of attention to detail, but the process is straightforward.
Step 1: Dry and Season
Dry the chicken wings using paper towels—moisture is the enemy of crispy skin. Toss the wings in a large bowl with baking powder, salt, pepper, smoked paprika, garlic powder, and onion powder until every wing is well coated. Baking powder is the secret weapon for that signature crispy exterior.
Step 2: Preheat the Air Fryer
Set your air fryer to 380°F. Some models require preheating, while others don’t—check your manual. Lightly spray the basket with cooking oil to help prevent sticking.
Step 3: Arrange and Cook
Arrange the wings in a single layer, leaving a little space between each piece for air circulation. If you have a smaller air fryer, cook the wings in two or three batches instead of overcrowding the basket.
- Cook first side: Air fry for 15 minutes.
- Flip: Use tongs to turn each wing over.
- Finish cooking: Air fry for another 10–12 minutes.
For extra crunch, raise the temperature to 400°F for the last three minutes.
Check for doneness: Use a meat thermometer—wings should reach an internal temperature of 165°F. The skin should look golden and crisp.
Step 4: Make the Buffalo Sauce
While the wings finish cooking, combine the hot sauce, butter, Worcestershire sauce, and honey (if using) in a small saucepan over low heat. Stir until melted and emulsified.
Suggestion: Adjust the hot sauce quantity to match your preferred spice level, or experiment with half hot sauce and half barbecue sauce for milder wings.
Step 5: Toss and Serve
Once the wings are cooked, transfer them to a clean bowl. Pour the buffalo sauce over the top and toss—use a large spoon, or shake the bowl with a gentle flip if you’re feeling adventurous.
Arrange the saucy wings on a platter. Serve right away with dressing, crunchy vegetables, and, if you like, a squeeze of lemon juice.
Recipe Tips: Getting Perfect Crispy Wings
Remove All Moisture
Pat the wings until the paper towels come away dry. Skipping this step can mean the difference between crispy skin and a soggy bite.
Don’t Overcrowd the Basket
Air flow is vital for that deep-fried effect. Give each wing space. For bigger gatherings, work in batches and keep finished wings warm in a low oven.
Use Baking Powder
Baking powder changes how the skin cooks, drawing out moisture and aiding browning. A light, even dusting over the wings gives you the crackle you’re after.
Finish at Higher Heat
In the last few minutes, crank up the air fryer to 400°F. Watch the wings carefully—they brown fast at this point.
Storage and Reheating
Buffalo wings tend to disappear fast, but if you have leftovers, they store and reheat well.
How to Store
- Refrigerator: Let wings cool, arrange in a single layer in an airtight container, and store up to 4 days.
- Freezer: For longer storage, freeze individual wings on a lined tray, then transfer to a freezer bag for up to 3 months.
How to Reheat
Air fryers bring new life to leftovers. Reheat at 380°F for 3–6 minutes, flipping once. Wings regain their crunch and stay juicy inside. If reheating from frozen, thaw in the fridge overnight for best results.
Serving Suggestions
Buffalo wings pair well with a variety of side dishes and dipping sauces, making them versatile enough for parties or casual meals. Here are some crowd-pleasing options:
| Accompaniment | Description |
|---|---|
| Celery & Carrots | Classic pairing for balancing heat and adding crisp freshness |
| Blue Cheese Dressing | Creamy cooling dip—perfect for cutting the heat of the Buffalo sauce |
| Ranch Dressing | Another creamy option for those who prefer a milder dipping sauce |
| Potato Wedges | Oven-baked, air-fried, or classic fries for a heartier side |
| Coleslaw | Cool crunch, tangy flavor, and a sweet finish |
| Mac and Cheese | Ultimate comfort food |
Lighten up your spread with a salad—try chopped romaine, diced red onion, and a vinegar-based dressing for brightness.
Flavor Variations
Buffalo wings are classic, but you can easily adjust the recipe for other tastes.
- Sweet and Spicy: Add a spoonful of honey to the buffalo sauce.
- Garlic Parmesan: Skip the hot sauce, toss wings with melted butter, minced garlic, grated Parmesan, and fresh parsley.
- Lemon Pepper: Coat wings in lemon zest, black pepper, and a pinch of salt before air frying.
Sauce the wings right after air frying for ultimate flavor absorption.
Troubleshooting: Common Wing Questions
Why are my wings not crispy?
Overcrowding is often the culprit—cook in batches. Make sure the wings are dry before seasoning.
My buffalo sauce is separating. What gives?
Use low heat and whisk the butter and hot sauce as they melt. Keep the sauce warm, and coat the wings right before serving.
Can I make these with boneless wings?
Yes, but cut cooking times by a few minutes, as boneless wings (usually breast meat) cook faster and can dry out.
Homemade air fryer buffalo wings hit the mark for spice, texture, and snackable shareability. The air fryer lets you serve up a batch any day of the week—with bold, authentic buffalo flavor and plenty of crunch—without the hassle of deep-frying. Grab your napkins and enjoy the wings while hot. Don’t forget your favorite dip on the side; after all, it’s half the fun.
Air Fryer Buffalo Wings
Air fryer buffalo wings are easy, crispy, and delicious. In just 30 minutes, you’ll have healthy wings. They are so much better than fried.
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 cup buffalo wing sauce (like Frank's RedHot)
- 1/2 teaspoon black pepper
- 1 tablespoon baking powder
- 1/4 cup unsalted butter
- 1/2 teaspoon onion powder
- 2 pounds chicken wings, split into drumettes and flats
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Instructions
- In a small bowl, mix the baking powder with the salt, pepper, paprika, garlic powder, and onion powder.
- Pat the chicken wings dry with paper towels. Then, massage the dry rub into the wings until evenly coated.
- Preheat the air fryer to 380°F (190°C). Lightly spray the basket with cooking oil.
- Arrange the wings in the air fryer basket in a single layer. Leave at least 1/2 an inch between each one.
- Cook for 15 minutes, flip the wings, and cook for 10-15 more minutes, depending on the thickness of the meat.
- While the chicken wings cook, warm the butter and wing sauce in a small pot over medium-low heat. Stir it until smooth and well combined. Set it aside.
- When the wings are crispy, carefully transfer them to a large bowl and pour the hot sauce over the top. Toss them in the wing sauce until evenly coated.
- Serve them immediately with blue cheese or ranch dressing and celery sticks. Enjoy!