Air Fryer Buffalo Wings (Crispy and Easy)

These air fryer buffalo wings come out crispy and packed with flavor. Toss them in buffalo sauce for a classing finish, or serve the sauce on the side for dipping to keep them extra crispy.

Looking for more chicken wings recipes? Try our air fryer honey garlic wings, baked chicken wings, baked chicken wings in a homemade dry rub,  easy pan fried chicken wings, or air fryer frozen chicken wings.

Quick recipe overview

This easy wings recipe is made by coating chicken wings in olive oil and a simple blend of seasonings before air frying them until crispy. I’ve tried coating them in cornstarch and baking soda but didn’t notice much difference, so for me, it’s not worth the extra effort. The best way to get crispy wings? Pat them dry, season them, and use a little oil. The skin has plenty of fat to render, creating a crispy texture without extra steps.

After that, I generously toss them in a tangy, spicy, and slightly creamy homemade buffalo sauce (recipe included in the recipe card below).

Ingredients

You can find all listed ingredients quantities in the recipe card below.

• Chicken wings: I like to buy party wings, which means they have been already cut into wingettes and drummettes. If you prefer cooking whole wings, do not forget to adjust the cooking time. They will take about 5 minutes longer to cook.
• Olive oil: for cooking to make them crispier. 
• Salt: I usually season them lightly with salt, because buffalo sauce has plenty of it already.
• Spices: I like to season the wings in some garlic powder, paprika, and black pepper before cooking. It adds flavor. 
• Cayenne hot sauce: I used Frank’s Red Hot Sauce.
• Butter: to add creamy and silky texture to the sauce.
• Honey: to balance the sauce and add notes of sweetness. You can also use agave syrup instead. 
• Worcestershire sauce: add a little bit of umami and tanginess too the sauce.
• Garlic powder: also added to the sauce for extra flavor.

How to Air Fry Chicken Wings

Step 1. First, pat dry fresh chicken wings with paper towels. This ensures that the flavors and seasonings stick to the wings and don't slide off due to excess moisture. Excess moisture on the surface of the wings can create steam when they are placed air fryer, which will make them less crispy. Place the wings in a large mixing bowl and add olive oil, salt, paprika, and garlic powder. 

Use your hands or a spatula to gently massage and toss the wings, so that they are evenly coated. If you have time, cover them and place them in the fridge to marinate for at least 30 minutes. But this step is optional, and you can start cooking them right away. 

Step 2. Preheat the air fryer for at least 5 minutes. Arrange the wingettes and drumettes in an air fryer basket in a single layer, without overlapping. I could easily fit 10 pieces in my Ninja XL air fryer. I cook 2 pounds of wings in 2 batches. 

Place the basket in the unit and air fry the wings at 400 degrees F for 10 minutes. Flip them carefully and air fry for another 7 minutes or until they are golden brown and the internal temperature reaches 165°F. If you like them extra well done and crispy, add 2-3 minutes. 

Step 3. While the wings are cooking, let me the buffalo sauce. Melt butter in the microwave. In a medium bowl, add melted butter, cayenne hot sauce, honey, Worcestershire sauce, and garlic powder. Mix it well until one consistency and give it a taste. Add more honey if needed. 

Step 4. Once the wings are fully cooked, transfer them into a large CLEAN bowl. Now, add the homemade buffalo sauce and toss. Serve right away with celery, carrots, and blue cheese or ranch.

Basket vs. oven-style air fryer for making wings

Here is what you need to know when making wings in a different type of air fryer:

Basket air fryer: it is best for making restaurant-style chicken wings because a small basket with circulating hot air creates crispier skin. The basket air fryer also cooks faster, but you can make only 1-2 servings per batch.

Oven-style air fryer: it is great for making larger batches at once, as you can even cook them on a few racks. You will need to add only 3-4 minutes of cooking time. The wings on lower racks might not be as crispy, so it is better to rotate the trays halfway through.

Recipe tips, storage

Follow my recipe tips below for making the best wings in an air fryer:

• Pat dry the wings: for the best results pat them dry before cooking with paper towels. Removing excess moisture helps achieve crispy skin.
• Flip or shake: Flip the wings or shake the basket halfway through the cooking time to ensure both sides cook evenly and the skin becomes crispy.
• Lightly coat with oil: do not forget to lightly coat the wings with olive oil, it helps in achieving a crispy texture.
• Leftovers: store the leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the air fryer (preferred method) or microwave.
• Variations: you can use other sauces or dry rubs to make the wings. 

Wings sauce application

If you are big fan of buffalo chicken wings like us, you probably know that there are a few ways to use the sauce:

• Tossed (my default): simply toss cooked wings in a buffalo sauce.
• Sauce on a side: serve the sauce on the side for dipping, so they wings remain crispy.
• Caramelized: quickly air fry the wings after tossing them in the sauce for a sticky caramelized glaze.

Wings coating variations

• No coating – Just crispy skin seasoned with salt and spices.
• Lightly dusted – toss them in a thin layer of flour or cornstarch for a delicate crisp.
• Battered – coated in flour and buttermilk batter for a thick coating.
• Panko-crusted – extra crunchy, similar to the crispy chicken tenders.