Chicken wings became a staple of American bar food in the 1960s after the Buffalo Wing was invented in Buffalo, New York. They quickly spread across the country as a popular snack for sports events and casual gatherings.

Traditional Southern wings are deep‑fried in hot oil, giving them a heavy, greasy crust. The air‑fried method uses hot air circulation and a light spray of oil, producing a crisp exterior with far less fat and calories.

Beyond Buffalo wings, there are Nashville hot wings (spicy cayenne glaze), Kansas City sweet‑and‑spicy wings, and Texas BBQ‑style wings coated in smoky rubs. Each region adds its own signature sauce or seasoning blend.

Wings are a go‑to snack for Super Bowl parties, tailgate gatherings, casual bar nights, and weekend game‑day get‑togethers. Their finger‑food nature makes them perfect for sharing in a festive atmosphere.

It keeps the beloved flavor and crunch of classic wings while adapting to modern health trends. By using an air fryer, the recipe offers a lower‑fat, keto‑friendly alternative that still feels like indulgent comfort food.

Traditional wings use all‑purpose flour, cornstarch, poultry seasoning, and a deep‑fry oil bath. Acceptable substitutes include almond flour for gluten‑free, potato starch for cornstarch, and garlic‑infused olive oil for a lighter coating.

Crispy celery sticks with ranch, loaded potato skins, coleslaw, baked mac and cheese, or a simple corn on the cob complement the wings nicely.

AB’s method creates two distinct textures— a truly naked wing tossed in garlic‑infused oil for a light, keto‑friendly bite, and a lightly breaded wing that stays crisp without deep‑frying. The split‑style approach lets diners choose their preferred texture.

With the rise of air fryers in the 2010s, home cooks shifted from deep‑frying to air‑frying to reduce mess and calories. Recipes like AB’s incorporate both traditional coating and a “naked” version, reflecting a blend of classic flavor and modern health consciousness.

Common errors include not drying the wings fully, overcrowding the air‑fryer basket, using too much spray which can cause soggy spots, and forgetting to flip the wings halfway through cooking.

A fine mist of spray coats the surface evenly without adding excess fat, allowing the hot air to crisp the coating efficiently. Brushing can leave pools of oil that make the coating soggy.

Yes. Season and coat the wings up to 12 hours ahead and keep them refrigerated uncovered on a rack. After cooking, store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer for 3‑4 minutes to regain crispness.

The YouTube channel Smokin' & Grillin with AB specializes in approachable barbecue, grilling, and air‑fryer recipes that focus on flavor, simplicity, and healthier twists on classic comfort foods.

AB emphasizes split‑style preparations—offering both a low‑carb naked wing and a lightly breaded version—while providing clear, step‑by‑step timing cues for the air fryer. This dual‑approach is less common on channels that focus on a single style.