Go Back
chicken wing flats and drumettes with a fine crisp coating beneath thin orange Buffalo sauce on an ordinary plate, with no thick breading, dip or garnish
Melissa Hart

Air Fryer Buffalo Wings

A light rice-flour coating gives these air-fryer Buffalo wings a delicate crust that catches the sauce along its edges. Shake off excess flour before the oil goes on; the coating should look thin and lightly moistened, not like a white shell waiting for hot air to fix it. Cook in two batches and glaze only at the end, then give the sauced wings one short minute in the basket to help the coating cling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 1/4 cup white rice flour
  • 1 tbsp cornstarch
  • 3/4 tsp fine salt
  • 1/4 tsp garlic powder
  • 2 tbsp neutral oil
  • 1/3 cup cayenne hot sauce
  • 2 tbsp unsalted butter
  • 1 tsp white vinegar

Method
 

  1. Preheat a 6-quart air fryer to 380°F for 3 minutes. Pat wings dry and toss with rice flour, cornstarch, salt and garlic powder; shake off loose powder.
  2. Dab wings with oil until flour patches are moistened. Arrange half in one layer and cook for 12 minutes, turn and cook for 11 to 14 minutes more until crisp and at least 165°F.
  3. Transfer to a rack and repeat with remaining wings. Warm hot sauce, butter and vinegar in a small saucepan until the butter melts.
  4. Toss cooked wings with a thin coating of warm sauce and return to the fryer in two batches for 1 minute each at 380°F.
  5. Serve immediately as 4 appetizer portions while the light crust still has texture.