Air Fryer Buffalo Chicken Wings Recipe

Chicken wings: The main protein for this recipe, providing the base for the delicious flavors.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a mild heat and depth to the seasoning.

Garlic powder: Infuses the wings with a subtle garlic flavor.

Buffalo sauce: The key ingredient for the tangy and spicy coating.

Melted butter: Helps to mellow out the heat of the buffalo sauce and adds a rich flavor.

To achieve extra crispy chicken wings in the air fryer, make sure to pat them dry thoroughly before seasoning. Removing excess moisture helps the skin crisp up better during cooking. Additionally, avoid overcrowding the air fryer basket; cook in batches if necessary to ensure even air circulation and crispiness.

• chicken wings - Substitute with cauliflower florets: For a vegetarian option that still provides a satisfying texture and can be easily coated with buffalo sauce.

• salt - Substitute with soy sauce: Adds a similar level of saltiness with an extra layer of umami flavor.

• black pepper - Substitute with cayenne pepper: Adds a spicier kick, enhancing the buffalo sauce heat.

• garlic powder - Substitute with onion powder: Provides a different but complementary flavor profile that still adds depth to the seasoning.

• buffalo sauce - Substitute with sriracha sauce: Offers a different type of heat and tanginess, making for an interesting twist on the classic buffalo wings.

• melted butter - Substitute with olive oil: A healthier fat option that still helps the buffalo sauce adhere to the chicken wings or cauliflower florets.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.

• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.

• For short-term storage, keep the wings in the refrigerator. They will stay fresh for up to 3-4 days.

• If you want to freeze the wings, arrange them in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Once the wings are frozen solid, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness.

• When ready to reheat, preheat your air fryer to 375°F (190°C). Place the frozen wings in the basket and cook for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Alternatively, you can reheat the wings in an oven. Preheat the oven to 375°F (190°C), place the wings on a baking sheet, and bake for 15-20 minutes until they are hot and crispy.

• To maintain the best texture, avoid microwaving the wings, as this can make them rubbery.

• Preheat your oven to 350°F (175°C). Place the leftover chicken wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.

• Use your air fryer to reheat the wings. Preheat the air fryer to 375°F (190°C). Place the wings in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick method, use the microwave. Place the wings on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 2-3 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the oven or air fryer.

• If you have a toaster oven, preheat it to 350°F (175°C). Arrange the wings on the toaster oven tray and heat for 10-12 minutes, flipping halfway through for even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the wings in the skillet and cook for 5-7 minutes, turning occasionally until they are heated through and crispy.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for making crispy chicken wings without deep frying.

• Paper towels: Used to pat the chicken wings dry, ensuring they crisp up nicely in the air fryer.

• Large bowl: Used to toss the chicken wings with salt, pepper, and garlic powder for even seasoning.

• Small bowl: Used to mix the buffalo sauce and melted butter together.

• Tongs: Handy for flipping the chicken wings halfway through the cooking process and for tossing them in the buffalo sauce mixture.

• Measuring spoons: Used to measure out the salt, pepper, and garlic powder accurately.

• Measuring cup: Used to measure out the buffalo sauce.

• Basting brush: Optional, but useful for applying any extra buffalo sauce to the wings.

• Serving platter: For presenting the finished buffalo chicken wings.

• Dipping bowls: For serving your favorite dipping sauces alongside the wings.

Pre-measure ingredients: Measure out the salt, black pepper, and garlic powder ahead of time to streamline the seasoning process.

Use parchment paper: Line the air fryer basket with parchment paper for easier cleanup and to prevent sticking.

Batch cooking: If you have a smaller air fryer, cook the chicken wings in batches to ensure even cooking.

Pre-make sauce: Mix the buffalo sauce and melted butter while the wings are cooking to save time.

Pat wings dry: Thoroughly drying the wings before seasoning helps them crisp up faster in the air fryer.