Air fryer recipe · Mains
Buffalo Wings Platter
Crisp chicken wings tossed in a spicy red buffalo coating.
- 26 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 245kcal
- 14.9 gprotein
- 1.5 gcarbs
- 19.3 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken wings500 g
- hot sauce3 tbsp
- butter1 tbsp
- garlic powder1 tsp
- black pepper0.5 tsp
- salt1 tsp
Method
Dry the wings
Pat the wings completely dry with paper towels, getting right into the folds of skin. Dry skin is the single biggest reason wings crisp up golden, while surface water just steams and leaves them flabby.
Season
Toss the wings with the garlic powder, black pepper and salt until evenly coated. Season while they are dry so the spices stick to the skin rather than sliding off in wet, patchy streaks.
Air fry
Preheat to 195C, then air-fry the wings for 18 minutes, shaking the basket every 6 minutes. The regular shakes turn them so every side meets the hot air and browns evenly rather than sticking flat.
Make the toss
Melt the butter and mix it with the hot sauce in a large bowl. Warming the butter into the sauce helps it cling to the wings in a smooth coat instead of splitting into greasy pools.
Toss and crisp
Toss the hot wings through the buffalo mix, then air-fry at 195C for 8 min until the skin is crisp and the chicken reaches 74C inside with juices that run clear at the bone.
