My air fryer Buffalo wings with crispy skin, buttery hot sauce and homemade ranch. Same classic flavour, less mess than deep frying.
Category
Lunch
Servings
4
Prep time
15 minutes
Cook time
25 minutes
These are Buffalo wings done in the air fryer, which gives you the crispy skin you want without the mess of deep frying. The baking powder in the dry rub is the key to getting that crunch, and cooking in a single layer means every wing comes out with an even crispiness. Toss them in a buttery hot sauce straight out of the fryer and serve with ranch on the side for dipping.
Buffalo wings come from Buffalo, New York, where they were first made at the Anchor Bar in the 1960s. The original were deep fried and tossed in a simple hot sauce and butter combination, which is exactly what the sauce here is based on. The air fryer makes the whole process much more accessible at home without sacrificing the crunch or the flavour you expect.
Ingredient Notes
Baking powder: The baking powder in the dry rub is what creates the crispy skin. It draws moisture out of the surface and forms a light coating that crisps up in the air fryer. Make sure you use baking powder and not baking soda, as baking soda will leave a metallic taste on the skin.
Hot sauce: I use Frank’s RedHot here, which is the traditional choice for buffalo sauce and has the right balance of heat and vinegar. Any Louisiana-style hot sauce will work as a substitute. Avoid thick chilli sauces or sriracha as they don’t combine well with the butter and the flavour is quite different.
Chicken wings: I use wingettes and drumettes here, which are the two sections of the wing separated at the joint. If your wings are whole, cut them at the joint with a sharp knife. Pat them thoroughly dry before adding the rub so the coating sticks properly. The drier the skin, the crispier the result.
Equipment
- Chopping board
- Chef’s knife
- Air fryer
- Large mixing bowl
- Medium saucepan
- Whisk
Ingredients
- 1kg (2.2 lbs) chicken wings
- 1 tsp baking powder
- 1½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried thyme
- 1 tsp sea salt
-
oil spray
- 120ml hot sauce
- 60g (¼ cup) unsalted butter
- 1 clove garlic, minced
- 1 tsp white vinegar
- ½ tsp Worcestershire sauce
- ¼ tsp cayenne pepper (adjust for heat)
- ¼ tsp sea salt
- 120ml mayonnaise
- 60ml (¼ cup) sour cream
- 60ml (¼ cup) buttermilk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley (or 1 tsp fresh parsley, finely chopped)
- Juice of ½ lemon
- 1 tsp fresh dill, chopped
- 1 tsp fresh chives, chopped
- salt, to taste
Buffalo Sauce
Ranch Dressing
Directions
Prep and cook the wings
Combine the baking powder, paprika, garlic powder, onion powder, dried thyme and salt in a large bowl. Mix to combine, then add the chicken wings and toss to completely coat.
- Preheat an airfryer to 200°C (390°F). Place the chicken wings on greased airfryer trays or basket in a single layer, top side down to start. Spray the wings with some spray oil.
- Cook for 20-25 minutes. At around 12 minutes in, turn over and spray again with oil and place back into the air fryer for the rest of the cook.
Make the buffalo sauce
Combine all the ingredients for the hot sauce in a medium saucepan and place over a medium heat.
- Bring the mixture to a simmer while whisking, until homogenised, then remove it from heat.
Make the ranch dressing
Mix together the mayonnaise, sour cream, and buttermilk in a medium bowl until smooth. Add the garlic powder, onion powder, dried parsley, lemon juice, dill, chives and salt.
- Mix well until combined, then set aside until ready to serve.
Finish and serve
Place the cooked chicken wings in a large mixing bowl and pour over the buffalo sauce. Toss until they're fully coated in the sauce.
- Serve the hot wings with the ranch dressing on the side.
Recipe video
Recipe notes
Chef Tips
Pat the wings dry
Getting the skin as dry as possible before adding the baking powder rub is the most important step for achieving a crispy result. Use paper towel to pat each wing thoroughly. Any moisture left on the skin will steam during cooking rather than crisp up, and you’ll end up with a soft, chewy skin instead of a crunchy one.
Don’t overcrowd the air fryer
The wings need space for the hot air to circulate around them. Cook in a single layer and if you have a smaller air fryer, cook in two batches rather than stacking them. Overcrowding traps steam and prevents the skin from crisping properly. The extra time is worth it.
Storage
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C for 5 to 6 minutes until hot and crispy again. The buffalo sauce and ranch dressing keep separately in the fridge for up to 5 days.
FAQs
Can I use a different hot sauce? Yes. Any Louisiana-style hot sauce works well here. Frank’s RedHot is the traditional choice for buffalo wings but Tabasco or Crystal are good alternatives. Avoid thick chilli sauces like sriracha as they don’t combine as well with the butter.
Can I make the sauce and dressing ahead of time? Yes, both the buffalo sauce and the ranch dressing can be made a day or two ahead and stored in the fridge. Reheat the buffalo sauce gently in a saucepan before tossing with the wings. The ranch keeps well for up to 5 days.
Is it spicy? Moderately. The heat comes from the hot sauce and cayenne pepper but you can adjust both to your preference. For a milder version, leave out the cayenne and reduce the hot sauce slightly. For more heat, increase the cayenne or add extra hot sauce to the buffalo sauce.
