Air Fryer Chicken Wings

Crispy, flavorful, and perfectly golden, these Air Fryer Chicken Wings are a game-day favorite made lighter and easier. With a crunchy skin and tender meat, they’re cooked to perfection in the air fryer no deep-frying needed! Toss them in a sweet and spicy Buffalo sauce for the ultimate party snack or family meal.

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Ingredients

For the Wings:

• 4 pounds chicken wings, halved at joints, wing tips discarded
• 2 tablespoons aluminum-free baking powder*
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder

For the Buffalo Sauce:

• 1/3 cup Frank’s Wings Hot Sauce
• 1 1/2 cups light brown sugar
• 1 tablespoon water

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Instructions

1. Prepare the Wings:
   Pat chicken wings completely dry using paper towels — this is key to achieving crispy skin.
2. Season:
   In a small bowl, combine baking powder, salt, pepper, paprika, and garlic powder. Sprinkle the mixture over the wings and toss well to ensure even coating.
3. Preheat the Air Fryer:
   Set the air fryer to 400°F (200°C). Lightly spray the basket with cooking spray.
4. Cook the Wings:
   Arrange wings in a single layer, skin side up. Spray the tops with cooking spray.
   Air fry for 15–20 minutes, turning every 5 minutes until golden brown and crispy. (Cooking time may vary depending on the size of the wings and your air fryer model.)
5. Prepare the Sauce:
   While the wings cook, make the Buffalo sauce. In a small saucepan over medium heat, combine Frank’s hot sauce, brown sugar, and water. Stir until the sugar dissolves and the sauce is smooth.
6. Toss and Serve:
   Let wings rest for 5 minutes after air frying, then toss in the warm Buffalo sauce until evenly coated. Serve immediately.

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Why You’ll Love This Recipe

• Crispy wings without the need for deep frying
• Simple ingredients and minimal prep
• Quick cooking time — ready in under 30 minutes
• Easily customizable with your favorite sauces and seasonings
• Perfect for game days, parties, or weeknight dinners

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Tips

• Dry the wings well: Moisture prevents crispiness — don’t skip this step.
• Use baking powder, not baking soda: It’s the secret to that perfectly crispy skin.
• Don’t overcrowd the basket: Cook in batches if needed for even crisping.
• Flip often: Turning the wings every 5 minutes ensures even cooking.
• Rest before saucing: Letting them rest for a few minutes keeps the skin crisp when tossed in sauce.

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Variations and Substitutions

• Different Sauces: Try honey garlic, BBQ, teriyaki, or lemon pepper instead of Buffalo sauce.
• Less Sweet Buffalo Sauce: Reduce brown sugar for a spicier flavor.
• Low-Sodium Option: Use unsalted seasoning blends and low-sodium hot sauce.
• Gluten-Free: This recipe is naturally gluten-free — just confirm your hot sauce brand is too.

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FAQs

Can I use frozen wings?
Yes, but thaw them completely and pat dry before seasoning for best results.

Why use baking powder?
It raises the pH level of the skin, helping it brown and crisp up beautifully.

Can I bake these instead of using an air fryer?
Yes — bake at 425°F for 40–45 minutes, flipping halfway through.

How do I make them extra crispy?
Cook for an additional 2–3 minutes at the end and avoid saucing until just before serving.

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Serving and Suggestions

• Serve with ranch or blue cheese dressing and celery sticks on the side.
• Pair with fries, coleslaw, or a simple green salad for a complete meal.
• Great for game nights, BBQs, or family dinners.
• Double the recipe for parties — they disappear fast!