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This tosses the wings in a light coating of baking powder before air frying, a technique that draws moisture to the surface and alters the skin's pH to help it crisp up remarkably well without deep frying in oil. Tossing the wings in buffalo sauce only after they're fully cooked and crispy keeps that crunch intact instead of the sauce turning them soft.
Prep Time
Per serving
320kcal
Calories
26g
Protein
1g
Carbs
23g
Fat
10 min
Cook Time
24 min
Servings
4 people
Difficulty
easy
Follow step-by-step with voice guidance.
Pat the chicken wings completely dry with paper towels.
In a bowl, toss the wings with the baking powder, salt, and garlic powder, coating evenly.
Arrange the wings in a single layer in the air fryer basket, without overcrowding, working in batches if needed.
Air fry at 190°C (375°F) for 20 to 24 minutes, flipping halfway through, until golden and crispy.
While the wings cook, whisk together the melted butter and cayenne pepper hot sauce for the buffalo sauce.
Once the wings are crispy and cooked through, transfer them to a large bowl.
Pour the buffalo sauce over the wings and toss well to coat evenly.
Serve immediately with celery sticks and a side of ranch or blue cheese dressing.
Toss the Wings in Baking Powder First: This draws moisture to the surface and alters the skin's pH, helping the wings crisp up remarkably well in the air fryer without any oil. Don't Overcrowd the Basket: Wings need space around them for hot air to circulate and crisp all sides evenly, so cook in batches if your basket is small. Sauce the Wings Only After They're Crispy: Tossing them in buffalo sauce too early, or before they're fully cooked, will steam the skin instead of keeping it crunchy.
It draws moisture out to the skin's surface and raises its pH slightly, both of which help the skin brown and crisp far more effectively than skin alone, mimicking some of the effect of deep frying.
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