Description
These Air Fryer Buffalo Wings are crispy, spicy, and perfectly cooked using your air fryer for a healthier twist on a classic favorite. Coated in tangy Frank’s Red Hot sauce and butter, they make a perfect appetizer or snack served with blue cheese or ranch dressing and crisp celery sticks.
Ingredients
Scale
Wings
- 1 pound chicken wings (split into drummettes and flats)
- 1 tablespoon olive oil
- Salt & pepper (to taste)
Buffalo Sauce
- 1/4 cup Frank’s Red Hot Original Sauce
- 2 tablespoons butter
For Serving
- Blue cheese or ranch dressing
- Celery sticks
Instructions
- Preheat the Air Fryer: Spray your air fryer basket with non-stick cooking spray and preheat the air fryer to 400°F to ensure the wings cook evenly and get crispy.
- Prepare the Wings: Dry the chicken wings thoroughly with paper towels to remove excess moisture, then toss them in a large bowl with olive oil and a generous amount of salt and pepper for seasoning.
- Cook the Wings: Place the seasoned wings in a single layer in the air fryer basket. Cook at 400°F for 10 minutes, then flip each wing using tongs for even cooking. Continue cooking for another 10 minutes or until the wings are crispy and cooked through.
- Make the Buffalo Sauce: While the wings cook, melt the butter in a microwave-safe bowl in short intervals until fully melted. Stir in the Frank’s Red Hot Original Sauce to create the classic buffalo sauce.
- Toss Wings in Sauce and Serve: Once the wings are done, transfer them to the bowl with the buffalo sauce and toss until they are fully coated. Serve immediately with blue cheese or ranch dressing and celery sticks on the side to complement the spicy wings.
Notes
- You can adjust cooking time based on wing size; smaller wings may need less time, larger wings more.
- For extra crispiness, pat wings as dry as possible before tossing with oil and seasoning.
- Serve immediately as the skin softens if left sitting in sauce too long.
- Try using different hot sauces or adding garlic powder to the seasoning for flavor variations.
