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Air Fryer Hot Wings

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Crispy air fryer buffalo wings coated in a baking powder seasoning blend and tossed in classic Frank’s RedHot buffalo sauce. The baking powder technique delivers genuinely crunchy skin with a fraction of the oil of deep frying.

Ingredients

Scale
  • For the wings:
  • 3 lbs chicken wings, split into flats and drumettes, patted completely dry
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • For the buffalo sauce:
  • ½ cup hot sauce (Frank’s RedHot Original recommended)
  • 4 tablespoons unsalted butter
  • 1 tablespoon white vinegar (optional)
  • ¼ teaspoon garlic powder
  • Pinch of cayenne
  • Pinch of salt

Instructions

  1. Pat wings completely dry with paper towels on all surfaces, including under the skin flap at the joints. For crispiest results, place wings on a wire rack over a baking sheet and refrigerate uncovered for 1–2 hours (or overnight).
  2. In a large bowl, combine baking powder, salt, garlic powder, black pepper, and paprika. Add dried wings and toss until every wing is evenly and lightly coated. Shake off any excess before air frying.
  3. Preheat air fryer to 400°F (204°C) for 5 minutes. Arrange wings in a single layer without touching; cook in batches if needed. Cook for 24–26 minutes, flipping halfway through, until skin is golden and an instant-read thermometer reads 165°F (74°C) in the thickest part.
  4. While wings cook, melt butter in a small saucepan over medium-low heat. Remove from heat and whisk in hot sauce, white vinegar, garlic powder, cayenne, and salt until smooth and combined. Keep warm.
  5. Transfer cooked wings immediately to a large bowl. Pour warm buffalo sauce over wings and toss quickly to coat every surface. Serve immediately, or return sauced wings to the air fryer at 400°F for 2–3 minutes to caramelize the sauce onto the skin.

Notes

Use baking powder, not baking soda — they are not interchangeable. Aluminum-free baking powder prevents any metallic aftertaste.

Cook wings in a single layer only. Crowded wings steam each other and will not crisp properly.

Do not open the air fryer in the final 4–5 minutes of cooking; that crackling sound is the skin setting into its crispy texture.

Classic buffalo sauce ratio: 2 parts Frank’s RedHot to 1 part butter for medium heat. Increase hot sauce to 3 parts for hotter wings; use equal parts for milder.

Find it online: https://airfrycentral.com/air-fryer-hot-wings/