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Crispy Air Fryer Buffalo Chicken Wings: Best Easy Recipe

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These crispy air fryer buffalo chicken wings are incredibly crunchy without deep frying, ready in under 40 minutes, and perfect for game days or last-minute gatherings. The secret to the crunch is drying the wings thoroughly and using a touch of baking powder.

Ingredients

Scale
  • 2 pounds chicken wings (about 12–16 individual wings, separated into drums and flats)
  • 1 tablespoon baking powder (NOT baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder (optional)
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon honey (optional)
  • 1 teaspoon Worcestershire sauce
  • Blue cheese or ranch dressing (for serving)
  • Celery sticks and carrot sticks (for serving)
  • Lemon wedges (for serving)

Instructions

  1. Prep the wings (10 minutes): If your wings are whole, separate them into drums and flats using a sharp knife. Cut through the joint—don’t try to cut through bone. Discard the wing tips or save them for making chicken stock. Pat each piece completely dry with paper towels. This is the most important step. Any moisture on the skin will steam the wings instead of crisping them. Let them sit on a paper towel-lined tray for 5 minutes while you prepare the seasoning.
  2. Season the wings (5 minutes): In a large mixing bowl, combine the baking powder, salt, pepper, and garlic powder. Add the dried wings and toss thoroughly until every piece is evenly coated. The wings should look dusty and slightly white—that’s the baking powder doing its job. Don’t skip this; it’s what creates that incredible crunch.
  3. Preheat the air fryer (3 minutes): Set your air fryer to 380°F (193°C) and let it preheat for 3 minutes. Preheating ensures the wings start cooking immediately, which helps the skin crisp up faster.
  4. Arrange the wings (2 minutes): Place the wings in a single layer in the air fryer basket. Don’t overcrowd them—they need space for hot air to circulate. If you’re cooking a full 2 pounds, you’ll likely need to cook in two batches. It’s worth the extra time, I promise.
  5. First cook (20 minutes): Cook at 380°F for 10 minutes. Flip each wing using tongs, then cook for another 10 minutes. The wings should be golden brown and the skin should look dry and crispy. Don’t be alarmed if they look a bit pale at this stage—the second cook will deepen the color.
  6. Second cook for extra crispiness (5-8 minutes): Increase the temperature to 400°F (204°C). Cook for another 5-8 minutes, flipping halfway through. Watch closely during this stage—air fryers vary, and you want the wings deeply golden but not burnt. The skin should look crackled and sound crispy when you tap it with tongs.
  7. Make the sauce (5 minutes): While the wings cook, melt the butter in a small saucepan over low heat. Add the Frank’s RedHot, Worcestershire sauce, and honey (if using). Whisk until combined and heated through. Keep warm on the lowest setting. Taste and adjust—add more hot sauce for heat, more butter for mildness.
  8. Toss and serve (3 minutes): Transfer the hot wings to a large bowl. Pour about half the sauce over them and toss gently until evenly coated. Add more sauce if desired. I like my wings well-coated but not dripping. Serve immediately with blue cheese or ranch dressing, celery sticks, and carrot sticks. Squeeze a lemon wedge over the top for brightness.

Notes

Don’t toss the wings in sauce until right before serving to keep the skin crispy. For extra crispiness, season the raw wings and refrigerate uncovered overnight. Use a meat thermometer; wings are best at 175-180°F. Cook in batches if needed to avoid overcrowding.

Nutrition

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