Air Fryer Chicken Wings

Restaurant Grade Beauties Right From Your Kitchen

3-Ingredients For World Class Wings [Who counts salt, pepper, and oil spray anyway!]

It’s so easy to make air fryer wings, I believe the recent cost for them has skyrocketed as we start making our own

Tips Removed; Wingettes and Drumettes Separated, Seasoned Well and Drying on Toweling

What has kept most of us from making wings at home is having to deal with deep fat frying. Not anymore! With just a light spray of oil and the relentless high-heat windstorm inside our air fryer, you got crispy wings in under 20 minutes.

This is a recipe for the original Buffalo Wings style created at the Anchor Bar in downtown Buffalo

INGREDIENTS: Serves 2

Of late I found organic, frozen wings at Trader Joe’s with a resealable bag. Spot on!

chicken wings – 10-12 drumettes and flats
salt & pepper – season chicken aggressively
oil – spray
Frank’s hot sauce – 1/2 cup
butter – 2 TBS, melted

INSTRUCTIONS: If serving more than 10-12 wings you will need to make a second batch

Bring wings to room temperature, a couple hours
Dry the wing parts on a plate with toweling
Preheat the air fryer to 400º
Season the wings well with salt and pepper
Before adding the chicken, spray the air fryer base and spray the chicken
Use tongs and spread wings out around the base, leaving a little space between wings for airflow
Air fry for 7-8 minutes and then turn over and continue for another 7-8 minutes
Meanwhile, prepare the sauce: melt the butter in a bowl and combine with the hot sauce
When wings are dark and crispy, drop them into the sauce and toss well right out of the air fryer [this is the secret—piping hot wings will absorb the sauce and the wings won’t be dripping in sauce]

Serve with your favorite sides: celery sticks and blue cheese dressing is a Buffalo favorite [I’m a born and raised Buffalonian!]