This recipe is so easy, it made me wonder why I haven’t been making air fried Buffalo wings every weekend this football season. As you may have notice, all of my fried wing recipes are done in an air fryer. Not because I’m a health freak, or don’t like oil frying. It’s simply because it’s easier for me to test these recipes in my city apartment kitchen rather than rent out my commercial kitchen for what amounts to about an hours’ worth of work. I also don’t want my apartment to smell like fry oil for 3 days, plus I don’t have to worry about the oil clean up. So you might say that I have become an air frier believer over the last two weeks. If you are a traditionalist and feel strongly about frying your wings in oil, go nuts, they will be absolutely delicious!
- 2 pounds chicken wings, cut into drumettes and flats
- 1 Tbsp New Orleans Cajun Seasoning
- 2 Tbsp Olive Oil
- 4 tablespoons (1/2 stick) unsalted butter
- ¾ cup Frank's RedHot Sauce (You can use your favorite vinegar based hot sauce)
- 4-5 dashes of Worcestershire Sauce
- 2 Tbsp soy sauce, optional (adds salty umami flavor that I think elevates the recipe)
- In a large mixing bowl, toss wings in olive oil and Cajun seasoning.
- Once wings are coated, add them to the air fryer basket, and cook on air fry at 400 degrees F for 12 minutes. Flip wings, and air fry for another 10-12 minutes until crispy and golden brown. You may have to work in batches.
- Meanwhile, melt butter in small sauce pan. Once melted, add hot sauce, and stir until combined and uniform. Then add Worcestershire, and soy sauce if using.
- Once wings are done frying, in a clean large mixing bowl, combine the Buffalo sauce, and wings tossing until wings are completely coated.
- Serve with celery sticks, and your favorite blue cheese and/or ranch dressing.