Ingredients:

  • 2 lbs chicken wings (flats and drumettes)
  • 1 tbsp aluminum-free baking powder
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/3 cup Frank’s RedHot Original
  • 4 tbsp unsalted butter, cold and cubed
  • 1 tsp honey
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Pat the chicken wings extremely dry with paper towels until the skin feels tacky; moisture is the enemy of crispiness.
  2. In a large bowl, toss the wings with baking powder, kosher salt, garlic powder, and smoked paprika until evenly coated.
  3. Arrange the wings in a single layer in the air fryer basket, ensuring they are not overcrowded to allow for maximum airflow.
  4. Air fry at 380°F for 15 minutes to render the subcutaneous fat.
  5. Increase the temperature to 400°F and cook for an additional 10 minutes, flipping halfway through, until the skin is mahogany-colored and shattering-crisp.
  6. While wings cook, prepare the glaze by microwaving hot sauce, honey, and Worcestershire sauce until bubbling.
  7. Whisk in cold, cubed unsalted butter one piece at a time until the sauce is thick and glossy.
  8. Toss the hot wings in the emulsified buffalo glaze and serve immediately.