Air Fryer Buffalo Wings
These air fryer buffalo wings are insanely delicious. The chicken wings are coated with hot Louisiana sauce. The buffalo-style sauce is slightly spicy and sweet, which makes these wings a hit for kids and adults.
Equipment
- an air fryer
- Kitchen tongs (to handle raw meat and to serve cooked meat)
Ingredients
- 2 pounds chicken wings (Wingettes and Drummettes), pat the wings dry with paper towels
- 1 teaspoon garlic salt, (or add more according to your liking)
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- black pepper, (to taste)
Buffalo Sauce
- 4 tablespoons unsalted butter
- ⅓ cup Louisiana style sauce , (or use Frank's or Buffalo Wings sauce)
- 1 tablespoon honey
- 1 teaspoon white vinegar, (or use rice wine vinegar)
Instructions
- Preheat the Air Fryer to 360°F.
- In a large mixing bowl, combine the paprika, garlic salt, black pepper, and cayenne pepper. Add chicken wings and toss to coat.
- Lightly grease the basket with oil. Add drummettes and cook for 10 minutes. Flip and cook for another 10 minutes or longer until no longer pink. Transfer the drummettes to a large bowl.
- Add wingettes to the basket. Cook for 8 minutes then flip and continue cooking for 8 minutes or longer until no longer pink.
- Put the drummettes back into the basket. Cook the drummettes and wingettes for 4-5 minutes at 400°F or until crispy, shake the basket once.
- Melt butter in a saucepan over medium-low heat. Whisk in the hot sauce, vinegar, and honey. Simmer for 5 minutes. Taste and adjust the seasoning if needed.
- Remove the wings from the air fryer and transfer them to a bowl. Pour in buffalo sauce and mix well.
Notes
- Cooking time. May vary depending on the type of air fryer and the thickness of the chicken wings. Please adjust the cooking time accordingly. Per USDA, the safe cooking temperature for all poultry products stays the same at 165 ºF.
- Cook drummettes and wingettes separately. This is a great way to ensure each part of the wings cooks at the same rate. If you put them all together in one basket, you may end up with some undercooked and/or overcooked pieces.
- Cook in batches. For maximum crispiness, do not overcrowd the basket.
- Pat the chicken really dry! To ensure maximum crispiness, you need to draw the extra moisture from the wings by patting them dry with paper towels.
- Use different tongs. To reduce contamination, always use a new pair of tongs after handling raw meats.
- Thawed chicken. If you are going to use frozen chicken wings, thaw them first before cooking.
- Garlic salt. If you don't have any garlic salt on hand, you can replace it with and
Nutrition
Calories: 390kcalCarbohydrates: 5gProtein: 23gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 1286mgPotassium: 206mgFiber: 0.1gSugar: 4gVitamin A: 705IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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