Air Fryer Buffalo Chicken Wings Recipes

Steps:

• Preheat an air fryer to 360 degrees F (182 degrees C).
• Place wings in a large bowl. Drizzle oil over wings and massage until chicken is evenly coated.
• Place 1/2 the wings in the air fryer basket and cook for 25 minutes. Use tongs to flip wings and cook 5 minutes more. Transfer cooked wings to a large bowl. Repeat with remaining wings.
• While second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are done.
• Pour sauce over cooked wings and toss to coat.

Steps:

• Preheat a 6-quart air fryer to 350˚ F. Toss the chicken wings with the vegetable oil and 1 teaspoon each salt and pepper in a large bowl. Add to the air fryer basket in an even layer and cook until golden and cooked through, about 10 minutes per side.
• Increase the fryer to 400˚ F and continue cooking until the wings are crisp, 5 to 7 more minutes.
• Meanwhile, melt the butter with the hot sauce in a small saucepan over medium heat. Transfer to a large bowl and add the wings; toss to coat in the sauce. Serve with celery sticks and blue cheese dressing.

Steps:

• Set air fryer to 350-degrees F.
• Add chicken wings to air fryer basket and cook for 10 to 12 minutes, pause the machine halfway through cooking and shake the basket to make sure the wings aren't sticking. Continue to cook until wings are golden and crispy*.
• While the chicken is cooking combine melted butter and hot sauce in a large bowl.
• When is chicken is done immediately add to bowl and toss with sauce. Serve hot.
• *Make sure chicken is cooked to proper internal temperature of 160-degrees F.
• Serves: 4; Calories: 181; Total Fat: 6 grams; Saturated Fat: 2 grams; Total Carbohydrate: 0 grams; Sugars: 0 grams; Protein: 29 grams; Sodium: 385 milligrams; Cholesterol: 79 milligrams; Fiber: 0 gram.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place wings in the air fryer basket.
• Cook wings for 15 minutes, turn, and cook for 15 more minutes. Meanwhile, place wing sauce in a small saucepan and heat on low heat.
• Flip wings one more time and cook until crispy, about 6 more minutes.
• Transfer wings to a large bowl and pour warmed Buffalo wing sauce over the top. Toss and serve immediately.

Steps:

• Preheat air fryer to 300°. Cut chicken wings into 3 sections; discard wing tip sections. In batches, arrange wings in a single layer on greased tray in air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and wings are golden brown, 20-25 minutes. , Meanwhile, in a small saucepan, melt butter. Stir in hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.

Steps:

• For the wings: If the wings are whole, remove the wing tips at the joint and save them for stock. Then cut each wing into 2 pieces: the drumette and the flat. Give them a rinse in cold water and pat dry with single-use paper towels. Place the wings in a medium bowl then sprinkle with the baking soda, garlic powder, paprika and a heavy pinch each of salt and pepper and massage into the wings for about 30 seconds. You can cover and refrigerate them for up to overnight if not using immediately.
• When ready to cook, preheat your air fryer to 375 degrees. Add the canola oil to the wings and massage to coat, about 30 seconds.
• Insert the air fry basket into the air fryer. Place the wings in the basket, making sure none of the wings are touching. (Air needs to circulate around each one in order to crisp.)
• Air fry for about 12 minutes, open the fryer, then give the wings a stir to make sure they are browning. Cook until "GBD" (golden brown and delicious), 6 to 8 minutes.
• While the wings are cooking, make the sauce: Place all the ingredients in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Give the sauce a good stir to combine well.
• When the wings are cooked, carefully transfer them to the sauce bowl. Toss to coat very well, about 30 seconds. Serve immediately with celery sticks, chunky blue cheese dressing and ranch dressing.