Air Fryer Buffalo Wings

Lunch | American

Prep time: 15 min Cook time: 25 min Servings: 4

These are Buffalo wings done in the air fryer, which gives you the crispy skin you want without the mess of deep frying. The baking powder in the dry rub is the key to getting that crunch, and cooking in a single layer means every wing comes out with an even crispiness. Toss them in a buttery hot sauce straight out of the fryer and serve with ranch on the side for dipping.

Buffalo wings come from Buffalo, New York, where they were first made at the Anchor Bar in the 1960s. The original were deep fried and tossed in a simple hot sauce and butter combination, which is exactly what the sauce here is based on. The air fryer makes the whole process much more accessible at home without sacrificing the crunch or the flavour you expect.

Ingredient Notes

Baking powder: The baking powder in the dry rub is what creates the crispy skin. It draws moisture out of the surface and forms a light coating that crisps up in the air fryer. Make sure you use baking powder and not baking soda, as baking soda will leave a metallic taste on the skin.

Hot sauce: I use Frank’s RedHot here, which is the traditional choice for buffalo sauce and has the right balance of heat and vinegar. Any Louisiana-style hot sauce will work as a substitute. Avoid thick chilli sauces or sriracha as they don’t combine well with the butter and the flavour is quite different.

Chicken wings: I use wingettes and drumettes here, which are the two sections of the wing separated at the joint. If your wings are whole, cut them at the joint with a sharp knife. Pat them thoroughly dry before adding the rub so the coating sticks properly. The drier the skin, the crispier the result.

Equipment

Chopping board
Chef’s knife
Air fryer
Large mixing bowl
Medium saucepan
Whisk

Ingredients

1kg (2.2 lbs) chicken wings
1 tsp baking powder
1½ tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
½ tsp dried thyme
1 tsp sea salt
oil spray
Buffalo Sauce
120ml hot sauce
60g (¼ cup) unsalted butter
1 clove garlic, minced
1 tsp white vinegar
½ tsp Worcestershire sauce
¼ tsp cayenne pepper (adjust for heat)
¼ tsp sea salt
Ranch Dressing
120ml mayonnaise
60ml (¼ cup) sour cream
60ml (¼ cup) buttermilk
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley (or 1 tsp fresh parsley, finely chopped)
Juice of ½ lemon
1 tsp fresh dill, chopped
1 tsp fresh chives, chopped
salt, to taste

Directions

Prep and cook the wings
Combine the baking powder, paprika, garlic powder, onion powder, dried thyme and salt in a large bowl. Mix to combine, then add the chicken wings and toss to completely coat.
Preheat an airfryer to 200°C (390°F). Place the chicken wings on greased airfryer trays or basket in a single layer, top side down to start. Spray the wings with some spray oil.
Cook for 20-25 minutes. At around 12 minutes in, turn over and spray again with oil and place back into the air fryer for the rest of the cook.
Make the buffalo sauce
Combine all the ingredients for the hot sauce in a medium saucepan and place over a medium heat.
Bring the mixture to a simmer while whisking, until homogenised, then remove it from heat.
Make the ranch dressing
Mix together the mayonnaise, sour cream, and buttermilk in a medium bowl until smooth. Add the garlic powder, onion powder, dried parsley, lemon juice, dill, chives and salt.
Mix well until combined, then set aside until ready to serve.
Finish and serve
Place the cooked chicken wings in a large mixing bowl and pour over the buffalo sauce. Toss until they're fully coated in the sauce.
Serve the hot wings with the ranch dressing on the side.

Ingredients

Directions

Recipe notes