Ingredients
Chicken Wings
- 2 pounds chicken wings (about 20 separated wings & drumettes, or 10 whole chicken wings)
- Cooking spray
Medium Buffalo Wing Sauce
- 12 ounces Frank’s Red Hot Sauce
- 6 tablespoons butter (melted)
- Few dashes Worcestershire sauce
- Few dashes Tabasco sauce
Instructions
- Pat dry the wings: Use paper towels to thoroughly pat the chicken wings dry to ensure they crisp up nicely in the air fryer.
- Prepare the air fryer: Spray the air fryer basket with cooking spray to prevent sticking.
- Air fry the wings: Place the chicken wings in the basket in a single layer. Cook at 380°F (193°C) for 25 minutes, shaking the basket every 5 minutes to ensure even cooking.
- Increase heat and finish crisping: After the initial 25 minutes, increase the air fryer temperature to 400°F (204°C) and continue cooking for an additional 5 to 15 minutes. Shake the basket every 5 minutes and start checking the crispiness at 5 minutes. Remove once wings reach your desired level of crispness.
- Prepare the buffalo sauce: While the wings cook, combine Frank’s Red Hot Sauce, melted butter, Worcestershire sauce, and Tabasco sauce in a large mixing bowl and set aside.
- Toss wings in sauce: Once the wings are done, transfer them to the bowl with the sauce and toss well to coat evenly. Serve immediately for optimal flavor and crunch.
Notes
- Patting the wings dry before cooking helps achieve the crispiest skin.
- Shaking the basket regularly during cooking ensures even browning on all sides.
- Adjust the amount of hot sauce or butter to make the sauce milder or spicier to your liking.
- Serving wings immediately preserves their crispiness and flavor.
- For best results, do not overcrowd the air fryer basket; cook in batches if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
