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Crispy Air Fryer Chicken Wings with Easy Buffalo Glaze

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These crispy air fryer chicken wings deliver deep-fryer-level crunch without the mess. Tossed in a tangy, buttery buffalo glaze, they’re perfect for game day or a quick weeknight dinner.

Ingredients

Scale
  • 2 pounds chicken wings (about 10–12 whole wings, or 20–24 separated into flats and drumettes)
  • 1 teaspoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (optional)
  • ⅓ cup hot sauce (Frank’s RedHot Original recommended)
  • 3 tablespoons unsalted butter
  • 1 teaspoon brown sugar (optional)
  • ½ teaspoon Worcestershire sauce
  • Pinch of cayenne pepper (optional for extra heat)
  • Celery sticks and carrot sticks for serving
  • Blue cheese or ranch dressing for serving
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Pat the chicken wings completely dry with paper towels. If whole, separate into flats and drumettes, discarding or saving wing tips for stock.
  2. In a large bowl, whisk together baking powder, salt, pepper, garlic powder, and onion powder. Add the dried wings and toss until evenly coated.
  3. Place the seasoned wings in a single layer on a baking sheet or plate. Refrigerate uncovered for at least 30 minutes (up to 4 hours) to allow the baking powder to work.
  4. Preheat the air fryer to 380°F (193°C) for 3-5 minutes.
  5. Place the wings in the air fryer basket in a single layer (cook in batches if needed). Cook at 380°F for 12 minutes. Flip the wings, then cook for another 10-12 minutes until golden brown and crispy. Internal temperature should reach 165°F.
  6. While the wings cook, make the glaze: In a small saucepan over low heat, combine hot sauce, butter, brown sugar, and Worcestershire sauce. Stir until butter is melted and mixture is smooth. Keep warm.
  7. Transfer cooked wings to a large bowl. Pour the warm glaze over the top and toss gently with tongs until evenly coated.
  8. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing. Garnish with fresh parsley or chives if desired.

Notes

Don’t skip the drying step or the resting period in the fridge—they are key for crispy skin. Baking powder is not interchangeable with baking soda. Work in batches to avoid overcrowding the air fryer. Glaze right before serving to maintain crispiness.

Nutrition

Keywords: air fryer chicken wings, buffalo wings, crispy wings, game day appetizer, gluten-free wings

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