The air fryer was made for chicken wings. If there’s one reason alone to get an air fryer, it’s this.
Chicken wings are a staple here in hour house. Sometimes I’ll whip up a batch for myself, but it won’t be long before the kids are moving in like vultures. It can be a snack or a meal. You can serve them with no sauce or a variety of sauces. I love buffalo wings, but the kids prefer teriyaki or garlic parmesean.
When we have family over, I’ll make up a few batches. You can double this recipe and cook it all at once in the air fryer. It’s remarkably good at cooking larger amounts of food, even if they’re piled up.
These wings are a buffalo recipe, but you can skip the sauce altogether or replace it with pretty much any sauce you prefer. And there’s no need to get fancy. Just grab a bottle of your favorite teryaki sauce off the shelf and you’re good to go.
What’s unique about this recipe is that it has baking powder to give some extra crisp to the wings. The cayenne in this recipe gives these wings a kick no matter what sauce you put on them. Feel free to leave it out.
I probably shouldn’t say this out loud, but you can can leave out all the seasoning and just put the wings in the air fryer with zero prep. Then put them in your favorite sauce. They come out amazing.
Buffalo Chicken Wings Recipe
Perfect Air Fryer Buffalo Chicken Wings Keto & Gluten Free
These chicken wings use baking powder for that extra crispiness.
- 1 lb Chicken wings
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (Optional)
- 1/4 tsp black pepper
- 1/4 cup Frank's hot sauce
- 1 tbsp butter
Add the baking powder, salt, pepper, baking powder, and cayenne pepper (if desired) to a 1 gallon zip lock bag.
Prepare the chicken wings. Most chiken wings come whole. Use a knife to cut apart the parts of the wings at the joints. I like to make a slit in the inside of the joints and then break them apart. Then fit the knife between the bones to cut the cartilege clean. With practice, you can fine just the right place quickly.
Add the wings to the bag, seal it up and shake!
Put the wings in the air fryer. Cook at 400 degrees F for 20-25 minutes. Every 5 minutes, I like to shake them up. This is especially important with coated wings. Make sure they flip around and they get all coated with the juices from the chicken.
While the chicken is cooking, put the hot sauce and butter in a sauce pan that's big enough to hold the chicken wings and heat over low heat and let it simmer until the chicken is cooked.
When you're happy with the chicken (it should be plumped, and looking nice and crispy) remove it and put them in the pan with the hot sauce.
Stir and serve with your favorite sides. Carrots aren't terribly keto friendly, so I stick to celery and ranch dressing.
This recipe is keto friendly (hello, meat) with one net carb.
It’s gluten free. The batter is baking powder and spices.
Did you try these? Do you have your own recipe? Let us know in the comments.
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