Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/3 cup Frank's RedHot® Original Cayenne Pepper Sauce
  • 4 tbsp unsalted butter, melted
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper

Instructions:

  1. Thoroughly pat the chicken wings bone-dry with paper towels to ensure maximum crispiness.
  2. In a large mixing bowl, toss the dried wings with baking powder, salt, black pepper, and garlic powder until evenly coated with no clumps.
  3. Preheat the air fryer to 400°F (204°C) and let it run for 3 to 5 minutes until it’s hot. Arrange the wings in a single layer in the basket, ensuring they do not touch.
  4. Air fry for 20 minutes total, taking the basket out at the 10 minute mark to give them a vigorous shake.
  5. While wings cook, whisk together melted butter, hot sauce, Worcestershire sauce, and optional cayenne pepper in a small bowl until smooth and glossy.
  6. Remove wings from the air fryer and let them rest for 2 minutes to allow the crust to set. Toss in the prepared Buffalo sauce and serve immediately.