Air Fryer Chicken Wings with Buffalo Sauce

Meet your new game-day MVP: air fryer chicken wings with buffalo sauce that are shatter-crisp outside, juicy inside, and tossed in a perfectly balanced, tangy-buttery heat. I’ve tested these wings multiple times (with both flats and drums) to nail the timing, texture, and sauce ratio—so you get consistent results without deep-frying.

If you crave restaurant-style buffalo wings without the hassle of hot oil, this air fryer method is the move. It uses a light dusting of baking powder for extra crunch, a two-stage cook for even rendering, and a classic buffalo sauce you can tweak from mild to fiery. I prefer Frank’s-style cayenne pepper sauce for signature flavor, and I’ve included dairy-free and gluten-free notes so everyone can enjoy. Who am I to tell you this? I’m a US recipe editor who’s cooked these wings a bunch—timed, weighed, and taste-tested (yes, even cold leftovers). You’ll find practical tips below for crispy skin, saucy gloss, and safe storage.

Ingredients

For the crispy air fryer wings

• Chicken wings (party cut: flats & drums), 2 lb (900 g), patted very dry
• Baking powder (aluminum-free), 1½ tsp (6 g)
• Kosher salt, 1 tsp (6 g)
• Black pepper, ½ tsp (1 g)
• Garlic powder, ½ tsp (1 g)

For the buffalo sauce

• Unsalted butter, 4 Tbsp (56 g), melted (see swaps for dairy-free)
• Frank’s RedHot Original (or similar cayenne pepper hot sauce), ½ cup (120 ml)
• Honey or brown sugar, 1–2 tsp (7–14 g), to balance heat
• Worcestershire sauce, ½ tsp (check gluten-free notes; or use coconut aminos)
• Pinch of kosher salt, to taste

To serve (optional)

• Celery sticks; carrot sticks
• Ranch or blue cheese dressing (DF/GF options below)

Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)

Step-by-Step Instructions

• Prep the wings (dry = crisp). Pat wings thoroughly dry with paper towels. In a bowl, toss with baking powder, salt, pepper, and garlic powder until evenly coated.

• First cook—render. Arrange wings in a single layer in the air fryer basket (no overlapping). Air fry at 380°F (193°C) for 18 minutes, flipping once halfway.
• Second cook—crisp. Increase to 400°F (204°C) and air fry 4–7 minutes more until deep golden and very crisp (internal temp 175–185°F / 79–85°C for best texture).

• Make the buffalo sauce. While wings finish, whisk melted butter, hot sauce, honey, Worcestershire, and a pinch of salt until glossy. Taste and adjust sweet/heat.
• Toss & serve. Transfer hot wings to a clean bowl, pour over sauce, and toss to coat. Serve immediately with celery, carrots, and your favorite dip.

Pro Tips & Variations

• The overnight trick: For next-level crunch, salt the wings lightly and refrigerate uncovered on a rack 4–24 hours. Pat dry again, then season with baking powder blend right before cooking.
• Don’t crowd the basket: Cook in batches so air can circulate. Crowding = steaming, not crisping.
• Baking powder math: Aim for ~¾ tsp per pound (3 g per 450 g). Use aluminum-free to avoid a metallic taste.
• Dairy-free crisp: Swap baking powder for 1 Tbsp (8 g) cornstarch per lb wings; still get great crunch.
• Sauce sheen: A 1:1 ratio of hot sauce to fat (butter/oil) is classic. Add 1–2 tsp honey for cling and balance.
• Lemon-pepper buffalo: Add ½ tsp lemon zest + ½ tsp lemon pepper to the sauce.
• Garlic-parm (no buffalo): Toss hot wings with 2 Tbsp melted butter, 2 Tbsp grated Parmesan, 1 minced garlic clove, and parsley.
• Dry rub option: Skip sauce and dust cooked wings with 1 tsp smoked paprika + ½ tsp onion powder + pinch cayenne.

Serving Suggestions

• Classic platter with celery, carrots, and ranch or blue cheese.
• Pile onto toasted rolls with lettuce for a buffalo wing sandwich—drizzle ranch.
• Serve alongside creamy coleslaw, baked sweet potato fries, or corn on the cob.
• For a party: make half buffalo and half lemon-pepper to satisfy all heat levels.

Storage & Reheating

• Fridge: Cool, then store wings in an airtight container 3–4 days. Keep sauce separate if you want to re-crisp without softening.
• Freeze: Up to 2 months. Freeze on a sheet pan first, then bag.
• Reheat (best): Air fryer 350°F (177°C) for 5–8 minutes until hot and re-crisped; toss with fresh warm sauce.
• Food safety: Refrigerate within 2 hours of cooking. Reheat leftovers to 165°F (74°C) minimum.

Troubleshooting

• Not crisp? Wings were damp or crowded. Pat drier, use a rack, and cook in batches; finish at 400°F to drive off moisture.
• Metallic taste? Your baking powder likely contains aluminum. Use aluminum-free next time.
• Skin blistered but fat not rendered? Extend the first stage at 380°F by 2–4 minutes before the high-heat finish.
• Sauce slid off? Toss wings immediately while piping hot, and add 1–2 tsp honey for cling.

FAQs

Q1: Can I cook from frozen?
A1: Yes. Air fry at 360°F (182°C) for 10 minutes to thaw/separate, drain moisture, season, then proceed with the recipe. Add 3–5 extra minutes overall.

Q2: Flats vs drums—do times change?
A2: Mixed batches even out. If cooking all flats, check 2 minutes early; all drums may need 2 minutes more.

Q3: Is baking soda the same as baking powder here?
A3: No. Baking soda will taste soapy. Use aluminum-free baking powder or cornstarch as an alternative.

Q4: How do I make mild buffalo wings?
A4: Use ⅓ cup hot sauce + 3 Tbsp butter + 2 tsp honey; skip extra cayenne.

Q5: Which dip works if I’m dairy-free?
A5: Try a vegan ranch or a simple mix of mayo + lemon juice + dill + garlic.

Nutrition (per serving)

Estimate for 1/4 of recipe (about ½ lb wings with sauce):
Calories: ~420; Protein: ~28 g; Carbs: ~3 g; Fat: ~32 g