Recipe details are AI-generated from the video and may contain errors — for reference only.
Thoroughly pat 1 lb of whole chicken wings dry on all sides using paper towels until the skin is completely moisture-free.
Watch out
Make sure wings are completely dry, otherwise the skin will steam rather than crisp up in the air fryer.
Wash hands thoroughly with soap and water after handling raw poultry, and sanitize all cutting surfaces. Cross-contamination from raw poultry can cause food poisoning; handle raw meat with clean hygiene habits.
Locate the joint connecting the flat and drumette of each wing, then cut through the joint to separate them into drumettes and flats.
Watch out
Cut directly through the soft ridge of cartilage at the joint, otherwise forcing through bone will dull your knife and risk slipping.
In a small mixing bowl, combine 1 tsp garlic powder, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. Stir until evenly mixed.
Watch out
Do not substitute baking soda for baking powder, otherwise your chicken wings will have a harsh metallic taste.
Place cut chicken wings into a large bowl. Coat with 1 tbsp olive oil spray, toss with tongs, then sprinkle the seasoning mix over the wings and toss until every piece is evenly coated.
Watch out
Ensure all wings are lightly oiled first so the dry seasoning sticks properly to the skin.
Lightly spray the bottom mesh/grate of the air fryer basket with olive oil spray to prevent sticking.
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Greasing the basket is necessary to keep chicken skin intact when flipping later.
Transfer the seasoned chicken wings into the greased air fryer basket, spreading them out into a single layer with slight gaps between pieces.
Watch out
Avoid heavy overcrowding so hot air can circulate around each piece of chicken.
Slide basket into air fryer and cook at 380°F (193°C) for 10 minutes for the first half of cooking.
local_fire_department380°F (193°C), 10 minutesWatch out
Keep an eye on cooking time
set a 10-minute timer for flipping
Pull out the basket at the 10-minute mark, shake it thoroughly to flip and redistribute wings, then return to air fryer and cook for another 10 minutes at 380°F (193°C).
local_fire_department380°F (193°C), 10 minutesWatch out
Hold the basket handle firmly when shaking to prevent accidental drops or oil splashes.
After the 20-minute cook time finishes, shake the basket one more time, raise air fryer temperature to 400°F (204°C), and cook for a final 2 minutes to make skin extra crispy.
local_fire_department400°F (204°C), 2 minutesWatch out
Keep a close watch during the final high-heat minute so the spices on the skin do not burn.
Using tongs, transfer cooked crispy wings piece by piece into a clean mixing bowl instead of dumping the basket directly.
Watch out
Do not dump the basket directly into the bowl, otherwise melted chicken fat under the grid will pour onto wings and make them soggy.
Pour 0.25 cup buffalo hot sauce over the hot chicken wings in the bowl, then toss by shaking the bowl until every wing is evenly coated with sauce.
Watch out
Toss wings while they are hot so the sauce coats smoothly.
Arrange coated buffalo chicken wings on a plate and serve immediately with ranch dipping sauce.
Watch out
Serve right away to enjoy maximum skin crispiness.
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