Air Fryer Buffalo Wings are crispy chicken wings cooked in the air fryer and tossed in a sauce made with melted butter and Frank’s Red Hots. That’s all you need to get chicken wings that taste close to what you’d order at a restaurant. The sauce turns a glossy orange color and coats the entire wing, giving each bite a buttery, tangy flavor. The skin is crispy and the inside is juicy, never standing over a pan of oil. I love serving these Air Fryer Buffalo Wings on game day and they are one of my favorite appetizer recipes to have on the table with ranch and celery.
The main question regarding air fryer wings is simple. Will it be crispy or rubbery? As long as you’re handling it correctly, it will be crispy. Pat dry thoroughly and give it space in the basket. That’s it. If you still like fried chicken wings, I also have a classic buffalo chicken wing recipe, but when I don’t want to use a pot of oil, I use the air fryer for now. I like to serve it with cold celery and carrot sticks to beat the heat.
This is really important so I have to say it up front. Do not add the sauce before adding the wings. The skin will always be soft. Cook it first and add it to the hot sauce at the end. This is when the flavor of the buffalo really comes through.
What are Air Fryer Buffalo Wings?
Buffalo wings originated in Buffalo, New York. This famous story dates back to 1964 at Anchor Bar. There, chicken wings were fried, tossed with butter and hot sauce, and served as a midnight snack. They took the name of a city rather than an animal, and spread from there to bars and home kitchens everywhere. Now you can see them at every party, game day, and especially Super Bowl weekend.
What I make here is the same thing, just in the air fryer instead of the deep fryer. You’ll still have the crispy skin and tangy buttery sauce, but you’ll eliminate most of the oil and cleanup. That’s the whole reason I made the switch. The air fryer allows you to crisp up the skin without using much oil. That’s what turns these into something I make on regular Tuesdays, not just when people come over.
material
Chicken Wings – Whole chicken wings are the best here. Separate each into drumlets and flats, and keep the wingtips as stock if you want to save them. Unsalted butter – the main body of the sauce. I always go unsalted, so the saltiness comes from the hot sauce. Frank’s RedHot – This is it. This gives the buffalo wing flavor and a distinctive orange color that is tangy and peppery without being too spicy. If you’re going to get one bottle of this, make it this one.
Vanjo’s advice
Here’s everything I do to make it crispy every time.
Dry the feathers thoroughly. Wet skin won’t be as crispy, so inspect every piece with a paper towel before approaching the basket. Please give me some space in the basket. The wings need space so the hot air can reach them in all directions, so it’s better to cook them in batches rather than cramming them into a basket. Always add the sauce last. As soon as it comes out, put it in the butter and franks to keep it crisp and not soft. Make it as hot as you like. Add more frank if you like kick, or a little butter to mellow it out. It’s your batch, so make it yours. Want even more crunch? Raise the temperature a little or let it sit for a few more minutes. Keep an eye on it till the end to make sure it doesn’t burn.
How to make air fryer buffalo wings
Once the wings are split and dry, the rest moves quickly. Cook the wings, make the sauce, mix together and you’re done.
Divide each wing into drumlets and flats and cut off the wing tips. If you want to save the tips, set them aside for stock. Pat the wings dry with a paper towel. Dry skin will become crispy so don’t skip this. Place the chicken wings in the air fryer in a single layer, leaving a little space between them. Air fry at 350°F for 12 minutes. Flip the wings and cook the other side for an additional 12 minutes. Before making the sauce, check the thickest part with a thermometer. It should read 165°F. Melt the butter in the microwave or in a small saucepan. Stir in Frank’s RedHot until sauce is smooth and orange. Place the wings in a large bowl and pour over the sauce. Stir until the wings are coated and place on a plate.
what to serve with buffalo wings
The wings are delicious on their own, but the cold, crunchy sides make it feel like a real spread in one dish.
Homemade Ranch Dressing – Cool, creamy, and something I always like to use as a dip. You can quickly get the upper hand from the heat. Celery sticks – Cold and crunchy, these are a classic snack to enjoy between spicy bites. Carrot sticks – Same idea as celery, they are a little sweeter and go well with sauces. Blue Cheese Dressing – Another classic dip. If you want something more exciting than a ranch, reach for this one.
storage and leftovers
There’s no doubt that it tastes best straight out of the airfryer, but if you have leftovers, there’s no harm in storing them.
Refrigerator: Store leftover chicken wings in an airtight container for up to 3 days. If you have leftover sauce, put it in a special container to prevent the wings from getting wet. Freezer: Plain wings freeze much better than wings with sauce, so wrap them tightly before sauce and freeze for up to 2 months. Then reheat and add sauce. Reheat: Reheat in the air fryer for a few minutes to bring back the crispiness. You can also use the microwave, but it will lose its texture, so I skip it.
Other appetizers
The wings are even better if you have some other things on the table. Here’s what I love to put next to it.
Use what you have. Here are the replacements I’m happy with:
Frank’s RedHot – I always reach for this. Another cayenne hot sauce is fine, but you won’t get the same buffalo flavor. Unsalted butter – You can use salted butter as long as you have it in the fridge. Use less salt to avoid making the sauce too salty. Whole Chicken Wings – If you don’t want to cut them up, grab some pre-split party chicken wings. All drumlets will work too, if that’s your favorite part. Ranch – I almost always go for ranch, but if you like something tangy, blue cheese is the way to go. You can’t go wrong either way.
FAQ
Can you make buffalo wings without an airfryer?
Of course you can. Fried or baked and tossed in the same sauce, nothing changes. It will take a little longer to bake in the oven, but you’ll still end up with crispy, saucy chicken wings.
Why aren’t my air fryer wings crispy?
Most of the time it came in damp or the basket was too crowded. Let it dry thoroughly before going inside, and leave it in one layer so that the hot air can reach all sides. That usually solves the problem.
Can I cook frozen chicken wings?
Yes, you can. Shake off any visible ice first and wait a few more minutes to prevent the basket from flying off. I always make sure the thickest part has reached 165°F before applying the sauce.
What can I do to ease the pain?
Try softening the flavor of the frank or stirring a little more butter into the sauce to tone down the heat. Adding ranch cheese or blue cheese makes the whole dish cold.
How do I reheat chicken wings in the air fryer?
Return them to the 350°F air fryer for a few minutes until hot and the skin becomes crispy again. I avoid the microwave because it just makes it softer.
Next time your craving strikes or the game is on, give these air fryer buffalo wings a try. Serve while the skin is crispy and the sauce is warm. Don’t worry about dirty fingers. That’s their best time. If you want to see it, watch the video below
See how to make
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air fryer buffalo wings
These Air Fryer Buffalo Wings are crispy-skinned and juicy on the inside, tossed in a simple sauce of melted butter and Frank’s Red Hots. It can be made in about 30 minutes without using a deep fryer or a pot of oil. On game days, I serve it with ranch dressing, carrots, and celery.
Device
1 air fryer For cooking chicken wings
1 microwave-safe bowl or pot To melt butter and sauce
1 large bowl To put the chicken wings in the sauce
Instructions
Divide the wings into 3 parts. Separate the drumlets from the winglets, cut off the wingtips and set aside. Note: Use only two large pieces.
2 pounds chicken wings
Pat the wings dry with paper towels and arrange them in a single layer in the airfryer. Air fry at 350°F for 12 minutes on one side, then flip and repeat on the other side. Make sure the temperature in the thickest part is 165°F before applying the sauce.
2 pounds chicken wings
Make the sauce by melting the butter in the microwave. Add hot sauce and stir until well combined.
5 tablespoons unsalted butter, 1/2 cup Frank’s Red Hot Sauce
Dip the wings into the sauce, making sure each piece is completely coated.
2 pounds chicken wings
Precautions
Use a rack – If your airfryer comes with a rack, use it to help move hot air to each wing.
Double – When doubling this, work in batches so the basket doesn’t get crowded and the skin stays crispy.
Nutritional information display
calorie: 530kcal (27%) carbohydrates: 1g protein: 30g (60%) fat: 45g (69%) Saturated fat: 19g (95%) Polyunsaturated fats: 6g Monounsaturated fats: 15g Trans fat: 1g cholesterol: 176mg (59%) sodium: 1348mg (56%) potassium: 260mg (7%) sugar: 1g (1%) Vitamin A: 823IU (16%) Vitamin C: 1mg (1%) calcium: twenty fivemg (3%) iron: 2mg (11%)
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