Air Force Buffalo Wings

Air-fried chicken wings with a crisp dry rub and Buffalo sauce

Dry-rubbed chicken wings air-fried until shatteringly crisp, then tossed in buffalo sauce. All the crunch of fried wings with none of the mess.

Equipment Needed

• Air fryer
• Large mixing bowl
• Paper towels

Air Force Buffalo Wings

Dry-rubbed chicken wings air-fried until shatteringly crisp, then tossed in buffalo sauce. All the crunch of fried wings with none of the mess.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 Servings

Course: Appetizers

Cuisine: American / Buffalo

Ingredients Method

Ingredients

  

Main

• 1 1/2 lbs chicken wing drumettes
• 1 tablespoon olive oil or neutral oil spray
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup buffalo sauce (Frank’s RedHot recommended)

Method

 

1. Pat wings completely dry with paper towels. This is essential for crispiness.
2. In a large bowl, toss wings with oil and all dry seasonings until evenly coated.
3. Preheat air fryer to 390 degrees F for 3 minutes.
4. Arrange wings in a single layer in the basket, leaving space between each piece for air circulation. Work in batches if needed.
5. Air fry for 20 minutes, flipping halfway through. Check for crispiness. If needed, continue cooking 3 to 5 more minutes until deeply golden and crisp.
6. Transfer hot wings to a large bowl. Add buffalo sauce and toss until fully coated.
7. Serve immediately with ranch or blue cheese dressing, celery, and carrot sticks.

How to Know It's Done

• Air fryer: 390 degrees F
• Wings are done when skin is deeply golden and crispy with no soft or rubbery spots. Internal temperature should reach 165 degrees F.

Cook's Notes

• Do not skip drying the wings — any surface moisture will steam rather than fry, and you will lose the crunch entirely.