Chicken
Classic hot-sauce-and-butter buffalo wings. The sauce goes on after cooking so the skin stays crisp instead of steaming under the glaze.
200° · 20m ✓74° 200°C / 400°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 74°C / 165°F safe internal temp
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Log inIngredients
- 1 kg chicken wings, split, patted dry
- 1 tbsp baking powder, aluminium-free
- 1 tsp fine salt
- 120 ml cayenne hot sauce, Frank's RedHot or similar
- 55 g butter, melted
- 1 tsp white wine vinegar
- ½ tsp garlic powder
Steps
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Preheat the air fryer to 200°C / 400°F.
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Toss the dried wings with baking powder and salt, then arrange them in a single layer in the basket.
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Cook for 10 minutes.
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Flip every wing.
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Cook for a further 10 minutes, until crisp and deep golden.
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While they cook, whisk the hot sauce, melted butter, vinegar and garlic powder together in a large bowl.
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Check the wings read 74°C / 165°F, then tip them straight into the sauce and toss to coat. Serve immediately.