Air Fryer Chicken Wings
Air Fryer Chicken Wings is a easy American recipe that serves 4. 200 calories per serving. Recipe by Cooking with Coit on YouTube.
Prep: 20 min | Cook: 22 min | Total: 52 min
Cost: $11.38 total, $2.85 per serving
Ingredients
- 2 pounds Whole Chicken Wings (fresh, skin on; keep whole for cutting)
- 1 teaspoon Garlic Powder
- 1 teaspoon Baking Powder (Key to extra crisp skin)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper (Freshly ground preferred)
- 2 sprays Olive Oil Spray (Light coating; regular olive oil can be used instead)
- 0.25 cup Frank's RedHot Buffalo Sauce (Adjust to taste; any hot sauce works)
Instructions
Pat dry the wings
Lay the whole wings on paper towels and blot both sides until no visible moisture remains.
Time: PT5M
Separate drumettes and flats
Feel for the joint between the drumette and flat, then cut through the joint with a sharp knife to create two pieces per wing.
Time: PT5M
Mix dry seasoning
In a small bowl combine garlic powder, baking powder, salt, and black pepper. Stir until evenly mixed.
Time: PT2M
Lightly coat wings with olive oil
Place the cut wings in a large mixing bowl, spray or drizzle olive oil over them, and toss until a thin, even coating covers every piece.
Time: PT3M
Season the wings
Sprinkle the dry seasoning over the oiled wings, then toss thoroughly to ensure every surface is coated.
Time: PT3M
Spray the air fryer basket
Lightly spray the inside of the air fryer basket with olive oil to keep the wings from sticking.
Time: PT2M
Load wings into air fryer
Arrange the seasoned wings in a single layer inside the basket, leaving small gaps for air circulation. Overlap is acceptable if the basket is large.
Time: PT3M
Air fry at 380°F for 20 minutes
Set the air fryer to 380°F and cook for 20 minutes, shaking or tossing the basket halfway through (at 10 minutes) for even browning.
Time: PT20M
Temperature: 380°F
Finish crisp at 400°F for 2 minutes
Increase the temperature to 400°F and cook an additional 2 minutes to achieve maximum crispness.
Time: PT2M
Temperature: 400°F
Toss with Buffalo sauce
Transfer the hot wings to a clean bowl, drizzle ¼ cup Frank's RedHot Buffalo sauce over them, and toss until fully coated.
Time: PT2M
Serve
Place the wings on a serving plate and serve immediately with ranch or blue‑cheese dressing.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 12g
- Carbohydrates
- 2g
- Fat
- 14g
- Fiber
- 0g
Dietary info: Gluten-Free (use gluten‑free baking powder), High‑Protein, Keto‑Friendly
Allergens: None (contains no common allergens)
Ingredient Substitutions
- Instead of Whole Chicken Wings: Chicken drumettes only, Pre‑cut wing flats
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove), Onion powder
- Instead of Baking Powder: Aluminum‑free baking powder, Cornstarch (use 1 tsp, but less crisp)
- Instead of Salt: Kosher salt (same amount), Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil Spray: Canola oil spray, Vegetable oil spray
- Instead of Frank's RedHot Buffalo Sauce: Homemade buffalo sauce, Sriracha mixed with butter
Equipment Needed
- Air Fryer
- Mixing Bowl
- Tongs
- Paper Towels
- Sharp Knife
- Cutting Board
- Spray Bottle (optional)
- Measuring Spoons
- Small Bowl (for seasoning)
- Serving Plate
Critical Steps — Do Not Skip
- Pat the wings completely dry before seasoning
- Use baking powder in the dry rub for extra crispness
- Do not overcrowd the air fryer basket; allow air flow
- Finish with a 2‑minute blast at 400°F
- Toss the cooked wings in Buffalo sauce after air frying
Chef Tips from the Video
- Place a piece of parchment paper under the basket to catch drips and simplify cleanup.
- If you prefer extra heat, add a pinch of cayenne to the dry rub.
- Let the wings rest for 2 minutes after the final 2‑minute blast; they will continue to crisp as they cool slightly.
Troubleshooting
Wings are not crispy enough
Make sure the wings are thoroughly patted dry, use baking powder, and avoid overcrowding the basket. Add the final 2‑minute blast at 400°F.
Wings are too salty
Reduce the added salt to ½ tsp per pound or omit it entirely and rely on the sauce for flavor.
Sauce is too thin and slides off
Increase the amount of hot sauce or toss the wings longer to let the sauce adhere; you can also add a teaspoon of melted butter to the sauce.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in the air fryer for 3‑4 minutes at 350°F.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Reheat directly from frozen for 6‑8 minutes at 375°F.
Room temperature: Do not leave out longer than 2 hours for safety.
Make-Ahead Tips
- Season the wings and refrigerate up to 24 hours for deeper flavor.
- Pre‑measure the dry rub in a small bowl for faster assembly.
- Cook the wings ahead and reheat in the air fryer for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of Buffalo chicken wings in American cuisine?
Buffalo wings originated in the 1960s at the Anchor Bar in Buffalo, New York, where they were first served with a spicy hot sauce and blue‑cheese dressing. They have become a staple of American bar food and are synonymous with game‑day gatherings.
What are the traditional regional variations of Buffalo wings in the United States?
Beyond the classic hot sauce, regional twists include honey‑garlic, BBQ, and Asian‑inspired sauces. Some areas serve them with celery sticks and ranch instead of blue‑cheese, reflecting local palate preferences.
How is the authentic traditional way Buffalo wings served in the Buffalo, New York region?
In Buffalo, wings are traditionally deep‑fried, tossed in a mixture of Frank's RedHot sauce and melted butter, and served with celery sticks, carrot sticks, and a side of blue‑cheese dressing.
What occasions or celebrations are Buffalo wings traditionally associated with in American culture?
Buffalo wings are a go‑to snack for sports events, especially football games, as well as parties, barbecues, and casual gatherings where finger foods are preferred.
What makes this air fryer Buffalo wing recipe special or unique in American comfort food?
The use of baking powder in the dry rub creates a restaurant‑level crisp without deep‑frying, and the air fryer reduces oil usage while still delivering that signature crunch and flavor.
What are the most common mistakes to avoid when making air fryer Buffalo chicken wings?
Common errors include not drying the wings thoroughly, skipping the baking powder, overcrowding the basket, and not finishing with the high‑heat 2‑minute blast. Each of these reduces crispness.
Why does this recipe use baking powder instead of cornstarch for crispiness?
Baking powder raises the pH of the skin and creates tiny bubbles during cooking, which dry out the surface and produce a lighter, crunchier crust than cornstarch, especially in an air fryer environment.
Can I make these air fryer Buffalo wings ahead of time and how should I store them?
Yes, you can season the raw wings and refrigerate them up to 24 hours before cooking. After cooking, store in an airtight container in the fridge for up to 3 days and reheat in the air fryer for a few minutes.
What texture and appearance should I look for when the wings are done?
The skin should be deep golden‑brown, visibly crisp, and should snap when you bite into it. The meat inside should be juicy and fully cooked (internal temperature 165°F).
What does the YouTube channel Cooking with Coit specialize in?
The YouTube channel Cooking with Coit focuses on clean comfort cooking, offering simple, health‑conscious recipes that use everyday ingredients and modern kitchen gadgets like air fryers.
How does the YouTube channel Cooking with Coit's approach to American comfort food differ from other cooking channels?
Cooking with Coit emphasizes minimal oil, quick prep, and equipment‑friendly methods (e.g., air fryers) while still delivering classic flavors, whereas many other channels rely on traditional frying or more complex techniques.
Last updated: August 28, 2026
