If there’s one recipe that never lets me down on game day, it’s these extra-crispy buffalo wings. I’ve made them for football Sundays, casual backyard hangouts, and even weeknight dinners when I’m craving something bold and satisfying. They never last long—the plate gets cleaned before I can sit down!
What makes these wings stand out is the perfect balance of crispiness and sauciness. The air fryer turns out golden, crackly skin without the need for deep-frying, and they get tossed in a buttery buffalo sauce that hits all the right notes.
These wings are everything you love about classic bar food, only easier and lighter thanks to the air fryer. The texture is spot on: crispy outside, juicy inside, and absolutely smothered in that spicy, tangy buffalo flavor.
Ingredients Overview
- Chicken wings (split into drumettes and flats) – fresh or thawed frozen wings work great
- Baking powder (NOT baking soda) – the secret to crispy skin
- Salt and garlic powder – for seasoning the wings
- Buffalo sauce – use Frank’s RedHot for that iconic flavor
- Butter – helps mellow the sauce and adds richness
- Optional: a little honey for sweetness, or cayenne for extra heat
You can swap butter for ghee or a plant-based butter, and use gluten-free buffalo sauce if needed.
Step-by-Step Instructions
1. Prep the wings: Pat your chicken wings dry with paper towels (this is key to crispiness). Toss them in a bowl with 1 tbsp baking powder, 1/2 tsp salt, and 1/2 tsp garlic powder.
2. Air fry the wings: Preheat your air fryer to 380°F (193°C). Place the wings in a single layer in the basket. Cook for 25-28 minutes, flipping halfway through. Then increase to 400°F (204°C) and cook for 5-6 more minutes until the skin is extra crispy.
3. Make the sauce: While the wings finish, melt 1/4 cup butter in a small saucepan or microwave. Stir in 1/3 cup buffalo sauce (and a dash of honey or cayenne, if desired).
4. Toss and serve: Once the wings are crisp, transfer them to a bowl and toss with the sauce. Serve immediately with celery sticks and blue cheese or ranch dressing.
Common Mistakes to Avoid
- Skipping the baking powder: It makes a big difference in crisping the skin.
- Overcrowding the basket: Air circulation is crucial for even crisping.
- Not drying the wings enough: Moisture = soggy wings.
- Using baking soda instead of powder: Totally different result (and taste).
- Saucing too early: Toss only after the wings are cooked so they stay crispy.
Variations & Add-Ons
- Spicy: Add extra cayenne or a splash of hot sauce to the buffalo mix.
- Healthy: Use ghee and a lighter buffalo sauce; serve with Greek yogurt ranch.
- Low Carb: Stick with unbreaded wings and keto-friendly sauce.
- Lemon Pepper or Garlic Parm: Skip buffalo sauce and toss in your fave seasoning.
- Serving Ideas: Pair with carrot sticks, coleslaw, or air fryer sweet potato fries.
Extra-Crispy Air Fryer Buffalo Wings
Ingredients
Method
- Pat wings dry and toss with baking powder, salt, and garlic powder.
- Preheat air fryer to 380°F. Air fry wings for 25-28 minutes, flipping halfway.
- Increase to 400°F and cook 5-6 minutes more.
- Melt butter and stir in buffalo sauce.
- Toss wings in sauce and serve hot.
Notes
If you give these wings a try, I’d love to hear how they turned out! Drop a comment below or tag me if you share them on social. They’re one of those recipes that’s guaranteed to disappear fast.
Looking for more air fryer crowd-pleasers? Check out my recipes for Air Fryer Mozzarella Sticks or Crispy Chicken Tenders next!
