Air Fryer Buffalo Chicken Wings with Honey-Molasses Buffalo Sauce

Equipment

• Air Fryer (approx. 4-6 quart capacity)
• Large mixing bowl
• Small saucepan
• Whisk
• Tongs
• Paper towels

Ingredients

For the Wings:

• 2 lbs (approx. 1 kg) Chicken Wings (flats and drumettes separated)
• 1 tbsp Baking Powder (aluminum-free is best; this is the secret to crispy skin)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Olive Oil (or avocado oil spray)

For the Honey-Molasses Buffalo Sauce:

• 1/2 cup Frank’s RedHot Original Sauce (or your favorite cayenne pepper sauce)
• 3 tbsp Unsalted Butter (melted)
• 2 tbsp Honey
• 1 tbsp Molasses (unsulphured)
• 1 tsp Worcestershire Sauce
• 1/2 tsp Apple Cider Vinegar
• 1 clove Garlic (finely grated or pasted)

Optional Garnish:

• Celery sticks
• Carrot sticks
• Blue Cheese or Ranch Dressing
• Chopped fresh chives

Instructions

Step 1: Prepare the Wings (Time: 5 mins | Intensity: Low)

1. Pat the chicken wings completely dry with paper towels. Moisture is the enemy of crispiness. Ensure they are as dry as possible.
2. In a large bowl, whisk together the baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the wings to the bowl and toss until they are evenly coated in the spice mixture. The baking powder will feel slightly gritty, but this is what creates the “fried” texture in the air fryer.

Step 2: First Air Fry (Time: 12 mins | Intensity: Low)

1. Preheat your air fryer to 380°F (193°C) for 3 minutes. Lightly spray the air fryer basket with oil or use parchment paper designed for air fryers.
2. Place the wings in a single layer in the basket. Do not overcrowd; cook in batches if necessary. Spray the wings lightly with olive oil. Cook at 380°F for 12 minutes , flipping halfway through.

Step 3: The Sauce Simmer (Time: 5 mins | Intensity: Moderate)

1. While the wings are cooking, prepare the sauce. In a small saucepan over low heat, melt the butter. Add the Frank’s RedHot, honey, molasses, Worcestershire sauce, apple cider vinegar, and grated garlic. Whisk continuously until the mixture is smooth and heated through. Do not boil. Remove from heat and set aside.

Step 4: Second Air Fry – The Crisp (Time: 10-12 mins | Intensity: Moderate)

1. After the first 12 minutes, remove the basket and increase the air fryer temperature to 400°F (204°C) . Flip the wings again. Return the basket and cook for another 10 to 12 minutes or until the skin is deep golden brown and very crispy. The internal temperature of the chicken should reach 165°F (74°C) .
2. Chef’s Note: Keep an eye on them during this second phase. Because of the honey in the sauce (which we haven’t added yet), we want to ensure the wings themselves don’t burn. We are looking for a dark golden brown.

Step 5: Toss and Serve (Time: 2 mins | Intensity: High)

1. Immediately transfer the hot, crispy wings to a large clean bowl. Pour about half of the Honey-Molasses Buffalo Sauce over the wings and toss vigorously with tongs. Add more sauce to your liking. The heat of the wings will help the sauce adhere and thicken.
2. Plate the wings and garnish with fresh chives. Serve immediately with celery, carrots, and your choice of dipping sauce.

Nutrition

Calories: 480 kcal · Protein: 34g · Fat: 32g · Carbohydrates: 16g Dietary · Saturated Fat: 10g · Fiber: 0g · Sugar: 12g · Sodium: 980mg