Crispy Air Fryer Chicken Wings

The air fryer changed everything about my wing game. I used to deep fry on the porch, even in winter, until my neighbor Sarah came over during a playoff game and asked why my house smelled like a roadside stand. That summer afternoon, she showed me how her air fryer could get wings restaurant-crispy without the oil splatter or the lingering fried smell that stuck to my curtains for days.

Last February, during the championship game that everyone at work was talking about, I made three batches back-to-back. My brother-in-law stood by the air fryer with a beer, pulling wings out as soon as they hit that perfect golden color, and we realized halfway through the third quarter that wed eaten almost everything before anyone else had even sat down.

Ingredients

• 1.5 lbs chicken wings separated into flats and drumettes: I learned to ask the butcher to separate them for me after spending twenty minutes with a slippery knife and cutting board my first time
• 1 tbsp baking powder aluminum-free: This is the secret weapon that transforms the skin into something outrageously crispy without any funky aftertaste
• 1 tsp garlic powder: Use fresh garlic powder and not the stale stuff thats been in your pantry since 2019
• 1 tsp onion powder: It adds this savory depth that makes people wonder what else you seasoned the wings with
• 1 tsp paprika: Smoked paprika gives you this gorgeous color and a subtle smoky note that pairs perfectly with the heat
• 1/2 tsp kosher salt: Table salt is too fine and will make these taste oversalted before they even hit the sauce
• 1/2 tsp freshly ground black pepper: Grind it right before you use it because pre-ground pepper loses its punch after a few weeks
• 1/3 cup hot sauce: Franks RedHot is the classic choice but Ive used Crystal and Texas Pete with great results too
• 3 tbsp unsalted butter melted: Butter balances the vinegar bite and creates that silky restaurant-style coating
• 1 tsp honey optional: My mom started adding this and it tames the heat just enough so you can actually taste the flavor
• 1/2 tsp Worcestershire sauce: It adds this subtle umami richness that most people cant quite put their finger on
• 1/4 tsp garlic powder: A second hit of garlic in the sauce makes the whole dish feel more cohesive

Instructions

Pat those wings completely dry:

I use multiple paper towels and really press down because any moisture left on the skin is the enemy of crispiness

Coat with the spice mixture:

Get your hands in there and toss everything together until every single wing is evenly dusted with that magic powder blend

Arrange in the air fryer basket:

Cram them in and theyll steam instead of crisp so give each wing some personal space and cook in two batches if you need to

Air fry at 400F:

Flip them halfway through with tongs and watch for that deep golden brown color that tells you theyre done

Make the Buffalo sauce:

Whisk everything together over low heat just until the butter melts and the sauce looks glossy and smooth

Toss and serve immediately:

Pour that sauce over the hot wings right away so it sticks to the skin instead of pooling in the bottom of the bowl

Save

My daughter who swore she hated spicy food tried one at a block party last summer and asked me to teach her how to make them before she left for college. Now she texts me photos of her air fryer wings from her dorm kitchen and says theyre the only thing her roommates request for their study sessions.

The Resting Trick

If you have an extra hour let the wings sit uncovered in the fridge after you season them. The air circulation helps dry the skin even more and Ive noticed a huge difference in crunch when I plan ahead.

Customizing Your Heat Level

Start with less hot sauce than the recipe calls out and add more gradually until you find your sweet spot. I keep a small bowl of extra sauce on the side so guests can dial up the heat without wrecking the whole batch.

Game Day Serving Strategy

Line your serving platter with parchment paper to catch the drips and set out celery and carrots while the wings cook. The cold crunch creates this perfect contrast and keeps people from burning their mouths on that first spicy bite.

• Double the recipe if youre feeding more than four people because these disappear faster than you expect
• Keep the wings warm in a 200F oven if youre making multiple batches so everyone eats together
• Put out wet wipes and extra napkins because Buffalo sauce respects no clothing

Save

Theres something about the sound of people cracking into crispy wings while a game is on that makes any gathering feel like a party. Hope these become your go-to for all those moments when you need something easy but impressive.

Recipe Questions & Answers

→ How does baking powder help with crispiness?

Baking powder helps draw moisture from the skin, allowing it to crisp up nicely during air frying without drying out the meat.

→ Can I adjust the spice level of the Buffalo sauce?

Yes, you can increase or reduce the amount of hot sauce, or add more honey to balance the heat with sweetness.

→ What is the best way to prep the wings for even cooking?

Pat the wings dry thoroughly and ensure they are arranged in a single layer without touching to allow hot air to circulate evenly.

→ Are there alternative serving suggestions?

Serve with celery and carrot sticks and pair the wings with blue cheese or ranch dressing for added creaminess and balance.

→ Can this method be adapted for other meats?

Yes, similar air frying techniques and sauce pairings can be used for drumsticks or tenders, adjusting cooking times accordingly.