Perfectly crispy and seasoned buffalo chicken wings are just minutes away! Air-fried to golden perfection, these wings are tossed in your favorite buffalo sauce. Skip the mess of deep frying and enjoy restaurant-quality wings at home.
12 whole chicken wings, separated into flats and drumettes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon baking powder (for extra crispiness)
1/3 cup buffalo sauce (try one of our local buffalo sauces, available in store!)
Instructions
Prepare the Wings: Pat chicken wings dry with paper towels and cut each wing into flats and drumettes, discarding the wing tips.
Season the Wings: In a large bowl, toss wings with olive oil, garlic powder, salt, pepper, and baking powder until evenly coated.
Preheat the Air Fryer: Preheat the air fryer to 380°F (193°C) for 3 minutes. Lightly spray the basket with nonstick cooking spray if needed.
Cook the Wings in Batches: Arrange as many wings as will comfortably fit in a single layer in the air fryer basket, leaving space between each wing for proper airflow. Air fry at 380°F (193°C) for 20 minutes, flipping the wings every 5 minutes.
Crisp the Wings: Increase the temperature to 400°F (204°C) and cook for an additional 2 minutes for extra crispy skin. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Repeat for additional batches as needed.
Toss and Serve: Remove the wings from the air fryer and toss them in your favorite buffalo sauce. Serve immediately with celery sticks and blue cheese or ranch dressing, also available in-store.
Notes
Pro Tips for Perfect Wings
Dry the Wings: Pat the wings dry before seasoning to achieve maximum crispiness.
Batch Cooking: Cook in batches to avoid overcrowding the air fryer and ensure even cooking.
Toss Regularly: Flip wings every 5 minutes to ensure even browning.
Keep Warm: Keep completed batches warm in a low oven while finishing the rest.
Variations
Sauce Selection: Explore our store’s buffalo sauce options, including classic, spicy, and garlic varieties.
Seasoning Mixes: Try Lemon Pepper, Cajun, or BBQ dry rubs for variety.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
Palmer’s Direct To You Market
