Buffalo Wings in the Air Fryer
Crispy chicken wings tossed in classic American buffalo sauce — all from the air fryer in under half an hour. Perfect finger food for a cosy night in.
Equipment
- 1 Air fryer
- 1 Stor røreskal
- 1 Paper towel Used to pat the wings dry
- 1 Small saucepan For the sauce
- 1 Whisk
- 1 Tongs Used to turn the wings
Ingredients
Chicken Wings
- 1 kg chicken wings Split at the joint into drumettes and flats
- 1 tbsp baking powder Gives extra crispy skin
1 tsp salt- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp black pepper Freshly ground
Buffalo Sauce
- 80 g butter
- 1.2 dl hot sauce Frank's RedHot or similar cayenne-based
- 1 tbsp apple cider vinegar
- 0.5 tsp garlic powder
Instructions
Preparation
- Pat 1 kg chicken wings thoroughly dry with kitchen paper. Dry skin is the key to a crisp surface — moisture dampens the flow of heat.
- Put the wings in a large bowl and sprinkle over 1 tbsp baking powder, 1 tsp salt, 1 tsp smoked paprika, 1 tsp garlic powder and 0.5 tsp black pepper. Toss thoroughly until all the wings are evenly coated.
Cooking in the air fryer
- Preheat the air fryer to 180 °C convection.
- Place the wings in a single layer in the basket so they don't touch. Cook them at 180 °C for 12 minutes, turning them halfway with tongs.
- Turn up to 200 °C and cook for a further 8-10 minutes, until the skin is golden and completely crisp. The core temperature should be at least 75 °C.
Buffalo sauce and serving
- Melt 80 g butter in a small saucepan over low heat. Take it off the heat and whisk in 1.2 dl hot sauce, 1 tbsp apple cider vinegar and 0.5 tsp garlic powder until the sauce is smooth and lightly glossy.
- Put the hot wings in a clean bowl, pour over the sauce and toss them thoroughly so every piece is fully glazed.
- Serve straight away with blue cheese dip and fresh celery sticks.
Notes
Tips for the perfect result:
The baking powder raises the pH of the skin so it turns extra crispy — toss the wings thoroughly so the powder is distributed evenly. Always pat the skin dry before seasoning; moisture on the surface makes for soft wings. Variation:
For a milder version, stir 2 tbsp honey into the sauce for a classic honey buffalo. If you want a smokier flavour, swap the smoked paprika for chipotle powder. Serving:
Classic American: blue cheese dip, celery and carrot sticks. Also goes brilliantly with coleslaw and fries from the air fryer. Portion size:
If your air fryer is smaller, cook the wings in two batches. A packed basket steams the wings and leaves the skin soft — air between the pieces is crucial for crispiness.
The baking powder raises the pH of the skin so it turns extra crispy — toss the wings thoroughly so the powder is distributed evenly. Always pat the skin dry before seasoning; moisture on the surface makes for soft wings. Variation:
For a milder version, stir 2 tbsp honey into the sauce for a classic honey buffalo. If you want a smokier flavour, swap the smoked paprika for chipotle powder. Serving:
Classic American: blue cheese dip, celery and carrot sticks. Also goes brilliantly with coleslaw and fries from the air fryer. Portion size:
If your air fryer is smaller, cook the wings in two batches. A packed basket steams the wings and leaves the skin soft — air between the pieces is crucial for crispiness.
Nutrition
Calories: 485kcalCarbohydrates: 3gProtein: 36gFat: 36gSaturated fat: 15gPolyunsaturated fat: 5gMonounsaturated fat: 12gCholesterol: 170mgSodium: 1850mgPotassium: 320mgFiber: 0.5gSugar: 0.5gVitamin A: 800IUVitamin C: 5mgCalcium: 32mgIron: 1.8mgNet carbohydrates: 2.5g
