Introduction
With the Super Bowl approaching, every home cook needs a “Gold Medal” wing recipe. These Crispy Air Fryer Buffalo Wings are my answer to the greasy, expensive restaurant wings. They deliver that signature deep-fried crunch without the mess of a gallon of oil, and they are ready in under 20 minutes. It’s the ultimate “guilt-free” game day snack that actually tastes like a cheat meal.
The challenge with wings is getting the skin crackly without overcooking the meat inside. By using the high-intensity circulating heat of the air fryer, we “render” the fat out of the skin, resulting in a thin, crispy exterior that holds onto that spicy buffalo sauce like a dream. This is my most requested recipe for football Sundays, and your guests won’t believe they aren’t fried.
The “Secret” Ingredients for Deep Flavor
The secret to “Restaurant-Level” crispiness is a Teaspoon of Aluminum-Free Baking Powder. It sounds strange, but the baking powder raises the pH of the chicken skin, allowing it to brown and crisp up much faster. Additionally, adding Melted Butter to your Frank’s RedHot creates a velvety, “wing-joint” texture that stays glossy on the chicken instead of sliding off.
Why You’ll Love This Recipe
- Zero Mess: No hot oil splatters or heavy pans to scrub.
- Maximum Crunch: The baking powder trick delivers a “shattering” crisp skin.
- Faster Than Delivery: Ready from fridge to plate in 20 minutes.
- Low Carb & Keto: Naturally high in protein and keto-friendly.
- Trending: Capitalizes on the “Air Fryer” search boom.
Ingredients
- 2 lbs Chicken Wings: Patted bone-dry with paper towels.
- 1 tsp Baking Powder: (Must be baking powder, not soda!).
- 1/2 tsp Garlic Powder & 1/2 tsp Salt.
- 1/2 cup Buffalo Sauce: Frank’s RedHot is the community standard.
- 2 tbsp Melted Butter: To emulsify the sauce.
Instructions
- The Prep: Pat your wings very dry. Moisture is the enemy of crispiness!
- The Coating: Toss the wings in a bowl with the baking powder, salt, and garlic powder until lightly coated.
- The Air Fry: Place in a single layer in your air fryer basket. Cook at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- The Glaze: While the wings cook, whisk the buffalo sauce and melted butter.
- The Toss: Once the wings are golden and crispy, toss them in a large bowl with the sauce until every inch is covered.
- Serve: Serve immediately with celery and blue cheese dressing.
Pro-Tips for Success
- Don’t Overcrowd: The air needs to circulate around the wings to crisp them. If you have a smaller air fryer, cook them in two batches.
Storage & Reheating
Wings are best fresh, but if you have leftovers, put them back in the air fryer at 350°F for 3–5 minutes to restore the crunch.