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A speckled beige bowl filled with several glazed chicken wings, garnished with chopped herbs and minced garlic.

Air Fried Buffalo Chicken Wings

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Crispy, tender buffalo chicken wings made healthier with an air fryer. Served with a rich, buttery hot sauce and blue cheese dip for the ultimate flavor combo.
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Prep Time 5 minutes
Cook Time 36 minutes
Total Time 41 minutes
Servings: 2
Course: Appetizer, Meat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken wings
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoon butter
  • ¼ cup hot sauce Crystal or Frank’s Red Hot
  • 1 tablespoon garlic minced
  • ½ tablespoon white vinegar
  • Nonstick cooking spray as needed
  • Thinly sliced chives for garnish
  • ¼ cup blue cheese dip store-bought or homemade

Equipment

  • Air Fryer
  • Paper Towels
  • Mixing bowl
  • Saucepan

Method
 

  1. Pat the chicken wings dry thoroughly with paper towels. Toss them with the kosher salt and the baking powder until evenly coated. The baking powder is what makes the skin blister and brown in an air fryer instead of going leathery, so do not skip it.
  2. Preheat air fryer to 360°F. Spray the basket lightly with nonstick cooking spray. Arrange wings in a single layer without overcrowding or touching.
  3. Cook wings for 12 minutes, then flip and cook for another 12 minutes at the same temperature.
  4. Flip wings once more, increase temperature to 390°F, and cook for 6 minutes more, flipping halfway through. The skin should be golden and crispy; add a few extra minutes if wings are large.
  5. Meanwhile, melt butter in a saucepan over medium-low heat. Add hot sauce, minced garlic, and vinegar; whisk until smooth and heated through.
  6. Transfer wings to a large bowl, pour sauce over them, and toss well to coat evenly.
  7. Plate wings, sprinkle with sliced chives, and serve immediately with blue cheese dip on the side.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Best fresh and crispy right out of the fryer. Leftovers keep in the fridge for up to 3 days; reheat in the air fryer or oven to bring back the crunch, skip the microwave since it turns the skin soft.

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