Crispy Buffalo Wings
Crispy Buffalo Wings combine chicken wings, baking powder, Frank's RedHot, and butter; air fry at 400°F for 28 minutes until shatteringly crispy with tangy buffalo sauce.
Saved in this browser. View saved recipes
Method
- 1
Pat wings completely dry. Toss with baking powder, salt, and pepper.
- 2
Arrange in a single layer in the basket. Air fry at 380°F for 12 minutes.
- 3
Flip wings. Increase to 400°F and cook 12-15 more minutes until skin is deeply golden and crispy.
- 4
Mix hot sauce, melted butter, vinegar, and garlic powder. Toss hot wings in the buffalo sauce.
- 5
Serve with blue cheese or ranch, celery, and carrot sticks.
Pro tip. Baking powder is the secret to crispy skin without deep frying — it raises the pH and draws out moisture. Make sure wings are bone-dry before coating.
Why the air fryer wins here
- Ready in 28 minutes. The same dish takes about 50 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 320 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
