Method

  1. Pat the wings completely dry with paper towels. Wet skin steams instead of crisping, so take an extra minute here.
  2. In a large bowl, toss the wings with the baking powder, salt, garlic powder, and black pepper until every piece is evenly coated in a thin, dry layer.
  3. Preheat the air fryer to 380°F. Arrange the wings in a single layer in the basket, skin side up if they have a flat side, leaving space between pieces so air can move around each one. Cook them in two batches if they don't fit without touching.
  4. Air fryer: 380°F, 24 minutes, flipping at the halfway point. Flip every wing around the 12-minute mark so both sides brown evenly. They're done when the skin is deep golden and blistered.
  5. While the wings finish, whisk the buffalo sauce and melted butter together in a bowl large enough to hold all the wings later.
  6. Check a few of the thickest wings with a food thermometer. They need to hit 165°F internally before they're safe to eat; if any are under, return them to the basket for another 2 to 3 minutes.
  7. Transfer the hot wings straight into the sauce bowl and toss until every piece is glossy and coated. Serve right away while they're still crisp.

Tips

  • Don't skip the baking powder step. It draws moisture to the surface and raises the skin's pH slightly, which is what gives you that fried-wing crackle without any oil in the basket.
  • Crowding the basket is the most common reason wings come out rubbery instead of crisp. If your basket is small, cook in two batches rather than piling wings on top of each other.
  • Every air fryer runs a little differently. If yours tends to cook hot, start checking for doneness a few minutes early to avoid drying out the meat.
  • Toss the wings in sauce right before serving, not before cooking. Sauced wings that sit around will lose their crunch fast.

FAQ

Do I need oil on the wings? No. The baking powder coating does the crisping work, and the wings render their own fat as they cook. A light spray is optional but not required.

Can I use frozen wings? Thaw them fully first and pat them very dry. Frozen or partially frozen wings release too much water and won't crisp properly.

Why baking powder and not baking soda? Baking soda has a stronger flavor and can taste metallic or soapy on wings. Baking powder gives the same crisping effect without the aftertaste; just make sure it's aluminum-free.

How do I know the wings are fully cooked? Check the thickest part of a drumette and a flat with a food thermometer. Both should read at least 165°F. Color alone isn't a reliable signal for poultry.

Can I make these ahead? Air fry the wings plain and hold them, then reheat in the air fryer at 380°F for a few minutes to recrisp before tossing in sauce. Sauced wings don't hold up well.