Ingredients
Scale
- 2 lbs chicken wings (split into flats and drumettes)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter, melted
Instructions
- Start by patting the chicken wings extremely dry with paper towels. Removing excess moisture is the secret to achieving maximum crispiness. In a large mixing bowl, combine the baking powder, salt, black pepper, and garlic powder. Add the wings to the bowl and toss them thoroughly until every wing is lightly and evenly coated in the dry mixture.
- Preheat your air fryer to 400°F (200°C). Place the seasoned wings in the air fryer basket in a single layer, ensuring they do not overlap. If your air fryer is small, cook in two batches. Air fry the wings for 12 minutes, then open the basket and flip each wing using tongs. Cook for an additional 10 to 13 minutes, or until the skin is golden brown and very crispy.
- While the wings finish cooking, whisk together the buffalo sauce and melted butter in a clean large bowl. Once the wings are done, immediately transfer them from the air fryer into the sauce bowl. Toss well to coat every inch of the crispy skin. Serve the wings immediately with celery sticks and your choice of blue cheese or ranch dressing.
- Cook Time: 35 minutes