Air fryer recipe · Starters
Classic Buffalo Wings
Crackly air-fried wings drenched in a tangy, butter-glossed hot sauce that hits every nostalgic bar-snack note.
- 26 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 325kcal
- 17.9 gprotein
- 2.3 gcarbs
- 26.9 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings600 g
- Baking powder1 tsp
- Hot sauce5 tbsp
- Butter, melted3 tbsp
- Garlic powder1 tsp
- Saltto taste
Method
Dry the wings
Pat the wings thoroughly dry with paper towels so the skin can crisp instead of steam. Moisture is the enemy of crunch here, so take your time and blot every side, since even a little surface damp will steam the skin soft in the basket.
Season and coat
Toss the dry wings with baking powder, garlic powder and salt until evenly dusted. The baking powder raises the skin's surface so it blisters golden in the basket rather than staying smooth and pale.
Whisk the buffalo glaze
Stir the hot sauce into the melted butter until it forms a smooth, glossy emulsion, then keep it warm and ready. Holding it warm means it clings to the wings the moment they come out, rather than seizing into a thick clump on the cold sauce.
Ready to sauce
Set a large bowl and the warm glaze next to the fryer so you can sauce the wings the second they are done. Tossing them while piping hot helps the glaze grip every crevice, so have the bowl ready before the wings come out of the basket.
Air-fry the wings
Arrange the wings in a single layer and cook at 200C for 24 minutes, flipping halfway, until deep golden and crisp. The chicken is done when it is opaque all the way through with no pink at the centre. Tip them into the bowl, toss in the buffalo glaze and serve.
