Buffalo Wings

Name: Buffalo Wings (Air-Fryer)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tbsp cornstarch ($0.03); 1/2 tsp paprika ($0.05); 1/2 tsp smoked paprika ($0.05); 1/2 tsp garlic powder ($0.05); 1/4 tsp onion powder ($0.03); 1/8 tsp cayenne pepper ($0.03); 1/4 tsp freshly cracked black pepper ($0.02); 1/2 tsp salt ($0.03); 1 Tbsp cooking oil ($0.08); 2.5 lbs. chicken wings or drumettes ($9.98); 4 Tbsp butter ($0.53); 1/2 cup Frank's Redhot Sauce ($1.26); 1 tsp Worcestershire sauce ($0.05); 1/2 tsp garlic powder ($0.05)

Buffalo wings made in an air fryer deliver crispy, flavorful results without the mess and oil of traditional deep frying. This recipe uses a simple spice blend and cornstarch coating to achieve restaurant-quality wings at home.

🌍American 🏷️Buffalo wings

Total

1h 10m

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Budget Bytes

Ingredients

1 Tbsp cornstarch ($0.03)

1/2 tsp paprika ($0.05)

1/2 tsp smoked paprika ($0.05)

1/2 tsp garlic powder ($0.05)

1/4 tsp onion powder ($0.03)

1/8 tsp cayenne pepper ($0.03)

1/4 tsp freshly cracked black pepper ($0.02)

1/2 tsp salt ($0.03)

1 Tbsp cooking oil ($0.08)

2.5 lbs. chicken wings or drumettes ($9.98)

4 Tbsp butter ($0.53)

1/2 cup Frank's Redhot Sauce ($1.26)

1 tsp Worcestershire sauce ($0.05)

1/2 tsp garlic powder ($0.05)

14 Ingredients

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Instructions

1
Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
2
Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
3
Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
4
Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
5
While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
6
Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

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Tips & Notes

Pro tips

Pat chicken wings completely dry before coating—moisture prevents crisping. Use paper towels and pat thoroughly.
Don't skip the cornstarch: it's the key to achieving crispy exterior without deep frying.
Shake or flip wings halfway through cooking for even browning and consistent texture on all sides.
Let wings rest 2–3 minutes after cooking so the coating sets before serving.

Substitutions

Paprika + smoked paprika → 1 tsp smoked paprika (omit regular paprika; use only smoked for deeper flavor)
Cayenne pepper → 1/4 tsp red pepper flakes (slightly coarser texture, same heat level)
Cooking oil → avocado oil or olive oil (similar smoke point and neutral flavor)

Storage & make-ahead

Store cooled wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F air fryer for 5–7 minutes until warmed through and crispy.