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Buffalo chicken wings served with celery sticks and creamy ranch dipping sauce
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Air Fryer Buffalo Chicken Wings - Crispy, Saucy, Ready Fast

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • Chicken wings (2 pounds, split into flats and drumettes; tips removed)
  • Baking powder (aluminum-free preferred)
  • Kosher salt and black pepper
  • Garlic powder and onion powder
  • Paprika (optional, for color)
  • Hot sauce (like Frank’s RedHot)
  • Unsalted butter
  • Honey or brown sugar (optional, for balance)
  • Vinegar (optional, for extra tang)
  • Ranch or blue cheese dressing, for serving
  • Celery sticks and carrot sticks, for serving

Instructions

  • Prep the wings: Pat the wings very dry with paper towels. Moisture is the enemy of crispiness.
  • Season: In a large bowl, toss wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika. Coat evenly.
  • Preheat the air fryer: Set to 390–400°F (200–205°C) for 5 minutes so the basket is hot when the wings go in.
  • Arrange: Spray the basket lightly with oil. Place wings in a single layer with a little space between pieces. Work in batches if needed. Don’t crowd.
  • Cook round one: Air fry at 390–400°F for 10 minutes. Flip the wings.
  • Cook round two: Air fry another 8–12 minutes, until the skin is deep golden and crisp. Internal temp should reach at least 165°F (74°C); 175–185°F gives a more tender texture.
  • Make the sauce: While wings cook, melt 4 tablespoons butter in a small saucepan. Stir in 1/2 cup hot sauce. For a touch of sweetness, add 1–2 teaspoons honey or brown sugar. For extra tang, add 1 teaspoon vinegar. Keep warm.
  • Toss: Transfer hot wings to a large bowl and pour over the warm buffalo sauce. Toss until every piece is glossy and coated.
  • Serve: Plate with celery, carrots, and your favorite dipping sauce. Enjoy immediately for max crunch.