Step by step

Method

5 steps

1. 1

   Pat 2 lb chicken wings very dry with paper towels — wet skin won't crisp. Toss with 1 teaspoon kosher salt, ¾ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne, and ½ teaspoon red pepper flakes if you want extra heat.

2. 2

   Preheat the air fryer to 400°F. Mist the basket, arrange the wings in a single layer, and spray the tops lightly. Work in batches rather than stacking.

3. 3

   Air fry 20–24 minutes, flipping halfway, until the skin is deep golden and the thickest pieces hit 165°F. If they look pale at 20, give them another 2–3 minutes.

4. 4

   Meanwhile, melt 3 tablespoons butter with ⅓ cup cayenne hot sauce (Frank's-style) until smooth. Taste and add more cayenne if you want it hotter.

5. 5

   Toss the hot wings in the Buffalo sauce until glossy. Serve right away with celery and blue cheese or ranch. You want crisp-skinned wings with sticky spicy-butter sauce — not rubbery pale wings or soggy sauced-before-crisping messes.