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Looking for a quick, classic, game-day snack? These air fryer Buffalo wings will be a hit at your next Super Bowl party.

Spicy, crispy, saucy air fryer Buffalo wings will be a hit at your next game-day gathering.

Even though my beloved Buffalo Bills couldn’t quite swing a trip to the Super Bowl this year, I continue to eat Buffalo everything in their honor. My go-to has been my Air Fryer Buffalo Chicken Tenders, but I have to say, these Air Fryer Buffalo Wings are giving them a run for their money. They require no dredging; all you do is pop them into your air fryer and wait. While you wait, you throw together a quick Buffalo sauce. As soon as the wings come out of the air fryer, chuck them in the sauce, give them a quick swirl, and you’re done.

How to make Air Fryer Buffalo Wings

I developed this recipe alongside my standard Air Fryer Chicken Wings and Air Fryer Malaysian Curry Wings, so many steps are the same!

What you need

Cut chicken wings: You can buy a pack of cut chicken wings or grab the whole wings and cut them yourself. Reserve the tips for broth or stock. Two pounds of cut chicken wings yields 10 to 12 drumettes and flats, so you’ll need 5 to 6 whole wings for this recipe.
Baking powder: As I mentioned in my Air Fryer Chicken Wings post, baking powder is a MUST. It’s the secret to crispy chicken skin. Baking powder’s chemical properties help break down the proteins in the chicken skin. This process pulls out the moisture from the chicken skin. It’s almost like speedrunning a dry brine. Pulling out that excess moisture makes the skin more prone to even browning and crisping up under heat. You only need a scant amount, about ½ teaspoon for a pound of chicken wings.
Salt and pepper: I season the wings simply with salt and pepper. The curry paste is so flavorful that you don’t need anything additional.
Frank’s RedHot Sauce: It’s always good to stick with the OG, and Frank’s is the best for Buffalo wings! If you don’t have it, use your favorite cayenne-based hot sauce.
Butter and honey: To create a thick, sticky sauce, I add butter and honey to Frank’s RedHot sauce. Honey also helps counterbalance the spicy vinegar of the hot sauce.
Fresh scallions: I love the combo of scallions with Buffalo sauce, but you can skip this if you aren’t a fan.

How to make it

Step 1: Pat the wings dry and season them with salt, pepper, and baking powder. Add the neutral oil and toss to coat.
Step 2: Preheat the air fryer to 400ºF.
Step 3: Arrange the wings in an even layer in the air fryer basket. Do NOT overcrowd the basket. Cook them in batches if needed. Air fry for 15 minutes. Flip and air fry for 13 to 15 minutes or until the skin is crispy and golden brown. Ensure the wings have reached 165ºF when tested with an instant-read thermometer.

Step 4: While the wings air fry, make the sauce. Add the Frank’s RedHot Sauce to a small saucepan and turn the heat to medium. Once it bubbles, add the butter and honey. Bring to a boil and whisk to combine. Simmer for 5 minutes over low heat. Transfer to a bowl.

Step 5: Once the wings are out of the air fryer, add them to the bowl of wing sauce and toss to coat.

From there, you can pile the wings on a serving platter and finish with freshly minced scallions. Dig in fast because they won’t last long; I promise!