Crispy Air Fryer Buffalo Chicken Wings with Ranch

These air fryer chicken wings prove that you don't need a deep fryer or a trip to the local sports bar to get seriously crispy, saucy, and messy-in-the-best way buffalo wings at home. This version is healthier-ish and loaded with classic buffalo flavor, all with minimal effort and zero oil splatter.

For this recipe, I use a couple of tricks: first, I cook the wings in the air fryer. Second, I toss the wings with a dry rub seasoning mixture that includes baking powder for super crispy wings without the need for frying.

These are everything you want in a wing recipe: lighter than deep-fried but still ultra-crispy, practically mess-free thanks to the air fryer, and completely next-level when served with my homemade ranch dressing.

Whether you're setting out a Super Bowl spread, feeding a hungry crowd on game day, or just want an easy dinner to satisfy your craving, these wings hit every time.

For the Super Bowl this year, I plan on serving these with lots of other dips and Super bowl appetizers like my sausage balls without Bisquick, layered taco dip, doo dads snack mix, and Mexican corn dip with cream cheese.

I'm getting hungry just thinking about it! Ready to get started? Let's make those buffalo wings!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tasty Tip
• Frequently asked questions
• Related
• Pairing
• 🍽Get the recipe
• Recipe guidelines and test kitchen tips
• Food safety

Ingredients

Before we get started, let's gather the chicken wing ingredients we need for this recipe:

• chicken wings (drumettes and flats)
• baking powder
• smoked paprika
• garlic powder
• onion powder
• kosher salt
• freshly ground black pepper
• buffalo hot wing sauce
• salted butter
• Worcestershire sauce
• homemade ranch dressing
• celery sticks (optional)

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Hint: Not all air fryers are the same shape. Mine has a large surface area so I am able to fit all the wings in a single layer in one batch. If yours is smaller, you may need to cook them in multiple batches.

Hint #2: If you can't find party wings (ones that are already cut into chicken wing sections), check out Step 1 from my lemon pepper wings recipe to see how to cut them. And be sure to save those wing tips for homemade stock.

Substitutions

Check out these substitution ideas in case you need to make some adjustments:

• Chicken wings - For this recipe, I use pre-cut party wings. Feel free to use whole wings or drumsticks instead. Because they're bigger, you may need to cook in multiple batches.
• Baking powder - Do not substitute baking soda; it will make the wings taste bitter. Instead, corn starch is a good choice for a similar result.
• Salted butter - Feel free to use unsalted butter if that's what you have and add a pinch of salt to the sauce.
• Smoked paprika - Regular paprika works instead of smoked paprika, or swap in chipotle chili powder for some heat.
• Worcestershire sauce - Soy sauce is a great alternative to Worcestershire sauce for that umami flavor.

Variations

Want to change things up? Here are some ideas:

• Oven-Baked Buffalo Wings - If you don't have an air fryer, you can make these in the oven. Place the wings on a wire rack in a baking sheet. For convection, bake at 400°F. For a regular oven, bake at 425°F for the same amount of cooking time directed.
• Honey Buffalo Wings - Stir 1 to 2 tablespoons of honey into the warm buffalo sauce to add a little sweetness.
• BBQ Wings - Instead of buffalo sauce, use barbecue sauce. My Carolina gold bbq sauce or tangy vinegar bbq sauce are great options. Or choose a honey bbq sauce if you'd like.
• Buffalo Wings with Blue Cheese - If you prefer blue cheese to ranch, serve these with blue cheese dressing instead.

Equipment

Here's the equipment you'll need to make this recipe:

• air fryer
• measuring spoons
• liquid measuring cup
• 2 large bowls
• metal tongs
• small saucepan

Storage

To refrigerate: Store any leftover wings in an airtight container in the fridge for up to 3 days.

To freeze: Freeze in a freezer-safe bag or container for up to 2 months.

Reheating: Reheat in the air fryer at 375°F for 5 to 7 minutes until hot and crisp. Or, use a conventional oven at 400°F. Sauce after reheating for the best texture.

Frequently asked questions

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these crispy chicken wings:

🍽Get the recipe

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt. If you use coarser kosher salt or sea salt, just start with less and adjust the seasoning as needed.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Cook the chicken to a minimum internal temperature of 165°F when measured with an instant-read thermometer.
• Do not use the same utensils on cooked food that previously touched raw meat or eggs.
• Wash hands after touching raw meat or eggs.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Follow the manufacturer's instructions when operating the air fryer.

See more guidelines at USDA.gov