Ingredients:

  • 2 lbs chicken wings, flats and drums separated
  • 1 tbsp cornstarch
  • 1 tsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.33 cup buffalo sauce
  • 1 tbsp melted unsalted butter

Instructions:

  1. Dry the chicken. Use paper towels to pat the 2 lbs chicken wings until they are bone dry to the touch. Note: Surface moisture is the enemy of a good crunch.
  2. Mix the rub. Combine the 1 tbsp cornstarch, 1 tsp baking powder, and all spices in a small bowl.
  3. Coat the wings. Toss the wings in a large bowl with the dry rub until every crevice is lightly dusted.
  4. Preheat the fryer. Set your air fryer to 400°F and let it run for 5 minutes until the chamber is radiating heat.
  5. Arrange the tray. Place wings in a single layer in the basket until there is at least half an inch of space between each piece.
  6. First stage cook. Air fry for 10 minutes until the fat begins to bubble and sizzle.
  7. Flip the pieces. Use tongs to turn each wing over until the pale side is now facing the fan.
  8. Final crisp. Cook for another 10 minutes until the skin is deep golden and sounds hollow when tapped.
  9. Prepare the sauce. Whisk the 0.33 cup buffalo sauce and 1 tbsp melted butter until the mixture is smooth and glossy.
  10. Toss and serve. Place hot wings in a clean bowl, pour over the sauce, and shake until every wing is perfectly coated.