Crispy Air Fryer Hot Wings Recipe

I finally perfected Extra Crispy Air Fryer Chicken Wings with a keto-friendly crunch and a two-ingredient buffalo sauce that hides one surprising trick worth reading about.

I never thought air fryer wings could out crunch the ones from my favorite joint, but this recipe changed my mind. I use simple chicken wings and a bit of baking powder to get that crackly skin that somehow stays juicy inside, and yeah sometimes I forget to flip but they still turn out great.

My Dash air fryer makes this stupid easy, and the sauce is only two things so you can make it keto or classic without overthinking. Try these Extra Crispy Air Fryer Chicken Wings when you want a real wow factor, you might actually stop ordering takeout.

Ingredients

• Chicken wings: Rich in protein, low in carbs, higher in fat with skin, super tasty.
• Baking powder (aluminum free): Creates crisp skin by drying, adds sodium, not a nutrient source, kitchen trick.
• Kosher salt: Essential for flavor, controls moisture, no calories, too much adds sodium risk, dont overdo it.
• Avocado or olive oil: Healthy fats, adds browning and flavor, calorie dense so use sparingly, good fats.
• Hot sauce like Frank’s: Gives tangy heat, low calories, mostly vinegar and spices, great for lively wings.
• Unsalted butter or ghee: Adds richness and silky mouthfeel, increases fat and calories, its best salted later.
• Celery sticks and blue cheese or ranch: Celery gives crunch and fiber, dressings add tang and fat, cool contrast.

Ingredient Quantities

• 2 lb chicken wings (split, tips removed), about 8 to 12 wings
• 2 tbsp baking powder (aluminum free)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• 1 tbsp avocado oil or olive oil
• 1/2 cup hot sauce like Frank’s RedHot
• 4 tbsp unsalted butter or ghee (for keto)
• Celery sticks and blue cheese or ranch dressing for serving (optional)

How to Make this

1. Pat 2 lb chicken wings very dry with paper towels, split tips removed; for extra crispness you can leave them uncovered in the fridge for 1 to 12 hours so the skin dries out more.

2. Preheat your air fryer to 400°F (200°C) for about 5 minutes.

3. In a bowl mix 2 tbsp aluminum free baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp smoked paprika (optional).

4. Toss the wings with 1 tbsp avocado or olive oil, then sprinkle the dry mix over them and rub it in so each wing is evenly coated.

5. Arrange wings in a single layer in the air fryer basket; do not overcrowd. Work in batches if needed so air can circulate.

6. Air fry at 400°F for 22 to 26 minutes, flipping or shaking the basket every 8 to 10 minutes, until skin is deep golden and an instant read thermometer reads 165°F. Smaller wings may finish closer to 20 minutes.

7. While wings cook, make the buffalo sauce: gently melt 4 tbsp unsalted butter or ghee, then whisk together with 1/2 cup hot sauce (like Frank’s RedHot) until smooth. For keto use ghee and taste, adjust heat.

8. When wings are done, toss them in the sauce to coat or serve sauce on the side if you want them extra crispy. If you like the sauce set, return sauced wings to the air fryer for 1 minute, watching closely.

9. Let wings rest 1 to 2 minutes, then serve with celery sticks and blue cheese or ranch dressing if you want. Use tongs, napkins, and enjoy immediately.

Equipment Needed

1. Air fryer with removable basket (big enough for a single layer of wings)
2. Instant-read thermometer (to check 165°F)
3. Large mixing bowl for tossing the wings
4. Small bowl or saucepan for melting butter and mixing sauce
5. Measuring spoons and a 1/2 cup measure
6. Tongs for flipping and tossing
7. Paper towels for patting wings dry
8. Whisk and a silicone spatula or wooden spoon for stirring and coating

FAQ

Crispy Air Fryer Hot Wings Recipe Substitutions and Variations

• Baking powder (aluminum free): swap with 1 to 2 tbsp cornstarch or potato starch. It wont leaven but it helps dry the skin and get that crackle, just toss wings in the starch with the spices before air frying.
• Avocado oil or olive oil: use 1 tbsp neutral oil like canola or sunflower, or brush with melted ghee for richer flavor. If you dont have oil, a light mist of cooking spray works too.
• Hot sauce like Frank’s RedHot: any cayenne style hot sauce or buffalo sauce works 1 to 1. Or mix 3 tbsp sriracha + 2 tbsp white vinegar + 1 tbsp honey for a tangy swap if you want a little sweetness.
• Unsalted butter or ghee: sub equal amount of salted butter, margarine, melted coconut oil for dairy free, or stick with ghee/clarified butter for keto friendly fats.

Pro Tips

1) Drying the skin matters more than you think. Pat them super dry, and if you can, leave the wings uncovered in the fridge for a few hours or overnight. It sounds like extra work, but that little bit of dehydration makes the baking powder and heat do their job so the skin gets properly crunchy.

2) Use aluminum free baking powder only, do not substitute baking soda or it will taste off. Toss the wings with a little oil first so the powder sticks evenly, and rub the mix into the nooks of the skin. Too much powder or uneven coating gives a weird aftertaste, so less is better than more.

3) Don’t crowd the basket, do them in batches if needed, and preheat the air fryer. Shake or flip every 8 to 10 minutes so they cook evenly, and check with an instant read thermometer for 165°F. If you like extra crisp, toss with sauce after cooking but keep some sauce on the side so you can eat a few plain crispy ones too.

4) Melt the butter or ghee gently so it doesn’t brown, whisk with the hot sauce until smooth, and taste before committing. If you want the sauce to stick but still keep some crisp, toss once then pop the sauced wings back in the fryer for just 30 to 60 seconds while watching closely. Let wings rest a minute before serving, they finish setting and are easier to handle.