Crispy Buffalo Wings in Air Fryer – Quick and Spicy Recipe
Crispy chicken wings glazed with a spicy buttery sauce, cooked quickly in the air fryer. Perfect as an appetizer or game-day snack.
Steps
- 1
Pat the wings dry with paper towels. In a bowl, toss them with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- 2
Preheat the air fryer to 195°C (380°F) for 3 minutes.
- 3
Place the wings in the air fryer basket in a single layer. Cook for 25 minutes, turning halfway through (after about 12 minutes) for even crispiness.
- 4
In a small bowl, mix the hot sauce with melted butter. Pour the mixture over the hot wings and toss well to coat each piece.
- 5
Serve immediately while hot, with celery sticks and ranch or blue cheese dressing.
Shopping list
450g chicken wings, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 cup hot sauce (Frank's RedHot), 1 tbsp butter
Recipe story
Buffalo wings were created in 1964 at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo. She invented the recipe by mixing melted butter with cayenne pepper hot sauce to serve to guests. The wings quickly became an American culinary icon, essential at parties and sporting events.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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