Air Fryer Chicken Wings
Made it? Rate this recipeChicken wings air fried in two stages until the skin is crisp, then tossed in a glossy buttery buffalo sauce. Served with celery sticks and a homemade blue cheese dip.
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Step-by-Step Instructions
Dry and coat the wings
Pat the wings thoroughly dry with paper towels. In a large bowl, toss them with the baking powder, salt, garlic powder and pepper until every piece has a thin, even coating. The baking powder raises the pH of the skin, which helps it brown and crisp.
Chef's Tips
- ›Use baking powder, not baking soda. Baking soda leaves a soapy taste.
- ›Check that your baking powder is labeled gluten-free if that matters for you.
Make the blue cheese dip
Stir together the sour cream, mayonnaise, crumbled blue cheese and lemon juice in a small bowl. Season with a pinch of salt and pepper, cover and refrigerate while the wings cook. Cut the celery into sticks.
Chef's Tips
- ›The dip tastes better after 20 minutes in the fridge as the flavors meld.
- ›Leave some blue cheese crumbs chunky for texture.
Air fry at a lower temperature first
Preheat the air fryer to 360°F (180°C). Arrange the wings in a single layer with a little space between them; for most baskets this means two batches. Air fry for 12 minutes, then flip each wing with tongs.
Chef's Tips
- ›The lower first stage renders fat from under the skin before it crisps.
- ›Overlapping wings steam and stay pale, so batch cook rather than stack.
Crisp at high heat
Increase the temperature to 400°F (200°C) and air fry for another 10 to 14 minutes, until the skin is deep golden and crisp. The wings must reach at least 165°F (74°C) inside; most wing cooks go well past that, to around 175 to 190°F (79 to 88°C), which gives the meat a more tender texture.
Chef's Tips
- ›Shake the basket halfway through this stage for even color.
- ›Keep finished batches warm in a 200°F (95°C) oven on a rack while you cook the rest.
Make the buffalo sauce and toss
While the wings finish, melt the butter in a small saucepan over low heat, or in the microwave, then whisk in the hot sauce and honey until smooth and glossy. Put the hot wings in a large bowl, pour over the sauce and toss until coated. Serve straight away in a shallow bowl with the celery sticks and blue cheese dip.
Chef's Tips
- ›Toss just before serving; sauced wings soften the longer they sit.
- ›Add more hot sauce for hotter wings or more butter for milder ones.
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About This Recipe
What is this dish?
These air fryer chicken wings are classic buffalo wings made without a deep fryer. The wings are coated in a little baking powder and salt, air fried at two temperatures until crisp, then tossed in a buttery hot sauce and served with celery and blue cheese dip.
Why you'll love it
You get crisp, saucy wings without a pot of hot oil, and the method works with any sauce you like. The dip and sauce are quick to make from scratch.
When to serve
Serve at game nights, casual parties or as a weekend treat. Double the sauce and dip and cook the wings in batches for a crowd.
Quick tips
Dry the wings, use baking powder not soda, cook in a single layer, finish at high heat, and sauce just before serving.
Ingredient Highlights
Chicken wings
Buying wings already split into flats and drumettes saves time. Pieces of similar size cook at the same rate.
Baking powder
A thin coating helps the skin dry, blister and brown in the air fryer, giving a crisp result without flour or batter.
Cayenne pepper hot sauce
The vinegary, medium-heat style of hot sauce is the base of classic buffalo sauce. Whisked with butter, it turns glossy and clings to the wings.
Substitution Options
Greek yogurt can replace the sour cream in the dip. Swap the blue cheese for crumbled feta, or make a ranch-style dip with dill, chives and garlic. Use ghee instead of butter in the sauce. Replace the buffalo sauce with barbecue sauce, a honey garlic glaze, or simply lemon pepper seasoning for dry-rub wings.
Chef's Tips
Techniques that separate good from great
Air-dry overnight
After coating with baking powder and salt, set the wings on a rack over a tray and refrigerate uncovered for several hours or overnight. The drier skin crisps faster and more evenly.
Re-crisp the first batch
When the second batch is done, put the first batch back in the basket with it for 2 minutes at 400°F (200°C) so every wing is hot and crisp at the same time before saucing.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Large mixing bowl
- Small saucepan
- Tongs
- Instant-read thermometer
- Paper towels
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Dry the wings completely before coating; wet skin will not crisp.
- Cook in batches so the wings sit in a single layer. A crowded basket gives soft, pale wings.
- The two-temperature method renders fat first and crisps the skin second.
- Sauce the wings at the very end, right before serving.
Recipe Variations
Different ways to make this dish your own
Lemon Pepper Wings
Skip the buffalo sauce. Toss the hot wings in 2 tablespoons melted butter, the zest of 1 lemon, 2 teaspoons coarse black pepper and a pinch of salt.
Honey Garlic Wings
Simmer 1/4 cup honey, 2 tablespoons soy sauce or tamari, 3 minced garlic cloves and 1 tablespoon butter for 2 minutes and toss with the cooked wings.
Garlic Parmesan Wings
Toss the cooked wings in melted butter with minced garlic, then finely grated parmesan and chopped parsley.
What to Serve With
Perfect pairings to complete the meal
Classic Wing Platter
Serve in a shallow bowl with celery and carrot sticks, blue cheese dip and extra hot sauce on the side.
With Fries
Air fry a batch of sweet potato or regular fries before the wings and keep them warm for a complete game-day plate.
With a Crisp Salad
A wedge or chopped salad with a cool, creamy dressing balances the heat of the sauce.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftover wings in an airtight container for up to 3 days. Keep the dip separately for up to 4 days.
Freezer
Freeze unsauced cooked wings for up to 3 months. Thaw in the fridge, then reheat and sauce fresh.
Make-Ahead
Coat the wings with baking powder and salt up to 24 hours ahead and refrigerate them uncovered on a rack. Make the dip up to 2 days ahead.
Reheating
Reheat in the air fryer at 370°F (190°C) for 5 to 7 minutes until hot and crisp again. Avoid the microwave, which softens the skin.
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