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Air Force Buffalo Wings, photographed on white marble in the A More Perfect Supper kitchen

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.