📝 About This Recipe
Experience the legendary flavor of Buffalo, New York, without the mess of a deep fryer. These wings achieve a shattering crunch thanks to a secret dusting of baking powder and the intense circulation of the air fryer. Tossed in a velvety, tangy cayenne pepper sauce, they offer the perfect balance of heat and richness that will satisfy any pub-food craving at home.
🥗 Ingredients
The Wings
- 2 pounds Chicken wings (flats and drumettes separated)
- 1 tablespoon Baking powder (must be aluminum-free for best taste)
- 1 teaspoon Kosher salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (for a hint of color and depth)
- 1/2 teaspoon Black pepper (freshly cracked)
The Signature Buffalo Sauce
- 1/2 cup Frank's RedHot Original Sauce (the classic choice for authenticity)
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Honey (to balance the acidity)
- 1/4 teaspoon Cayenne pepper (optional, for extra heat)
For Serving
- 4-6 pieces Celery sticks (cut into batons)
- 4-6 pieces Carrot sticks (cut into batons)
- 1/2 cup Blue cheese dressing (high quality or homemade)
- 1 tablespoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
Pat the chicken wings extremely dry using paper towels. Moisture is the enemy of crispiness; the drier the skin, the better the crunch.
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2
In a large mixing bowl, whisk together the baking powder, kosher salt, garlic powder, smoked paprika, and black pepper.
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3
Add the dried wings to the bowl and toss thoroughly until every wing is evenly coated in a thin layer of the seasoned powder.
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4
Preheat your air fryer to 360°F (180°C) for about 5 minutes. This ensures even cooking from the moment the wings hit the basket.
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5
Arrange the wings in the air fryer basket in a single layer. Do not overcrowd; if necessary, cook in two batches to allow for maximum airflow.
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6
Air fry the wings at 360°F for 15 minutes. Use tongs to flip the wings halfway through to ensure both sides begin to crisp.
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7
Increase the air fryer temperature to 400°F (200°C) for the final 5-10 minutes. This high-heat finish renders the fat and turns the skin golden brown and crackly.
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8
While the wings are finishing, prepare the sauce by whisking the hot sauce, melted butter, Worcestershire sauce, honey, and cayenne in a large bowl.
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9
Check the wings; they should be deep golden brown and register an internal temperature of at least 165°F, though 185°F is ideal for tender wings.
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10
Transfer the hot, crispy wings immediately into the bowl with the buffalo sauce.
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11
Toss vigorously to coat every nook and cranny. The heat from the wings will help the sauce emulsify and cling to the skin.
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12
Plate the wings immediately while hot, garnishing with minced chives if desired.
💡 Chef's Tips
Always use aluminum-free baking powder to avoid a metallic aftertaste. For the absolute crispiest skin, let the coated wings sit on a wire rack in the fridge for 1 hour before air frying. Don't skip the honey; it doesn't make the sauce sweet, but it gives it a professional 'cling' and gloss. If you prefer 'dry' wings, serve the sauce on the side to maintain maximum crunch for longer. Clean your air fryer basket immediately after use to prevent the chicken fat from baking onto the mesh.
🍽️ Serving Suggestions
Serve with cold celery and carrot sticks to provide a refreshing crunch against the heat. A side of chunky blue cheese dressing is the traditional cooling agent for Buffalo sauce. Pair with a crisp, cold Lager or an IPA to cut through the richness of the butter. For a full meal, serve alongside a pile of seasoned potato wedges or a simple coleslaw. Keep extra napkins nearby—authentic buffalo wings are meant to be a messy, hands-on experience!