Ingredients

The following ingredients have 5 Servings
  • 2 lbs. frozen bone-in chicken wings, thaw in fridge 1-2 days
  • 1 tablespoon baking powder
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • cooking oil spray of choice
  • ¾ cup Frank's RedHot sauce ((or your favorite wing sauce))
  • 3 tablespoons butter
  • 6 medium carrots, cut into sticks
  • 6 stalks celery, cut into sticks
  • 6 tablespoons ranch dressing with no added sugar

Instruction

  • Stir the baking powder together with the chili powder and the garlic powder. Sprinkle the mixture over the (fully or partially thawed) chicken wings, and stir to combine well.
  • Lightly mist your air fryer baking racks with the cooking spray. Spread the wings in a single layer on the racks. Mist the wings with the cooking spray.
  • Bake the wings in your air fryer oven at 250°F (121°C) for 15 minutes.
  • Switch the position of the trays in your oven and bake for an additional 15 minutes at 400°F (200°C).
  • Flip all of the chicken wings over and switch the position of the trays in the oven again. Bake an additional 10 minutes at 400°F (200°C). Your wings should have reached the safe minimum internal temperature of 165°F (74°C). (Use a meat thermometer if you're unsure whether they are done cooking!)
  • While the chicken is in the air fryer, melt the butter in a small saucepan on the stovetop. Add the Frank's RedHot and stir it well until thoroughly combined.
  • You should also cut the carrots and celery into sticks while the chicken is air frying.
  • Using tongs, dip each crispy chicken piece in the hot sauce mixture. Make sure each piece of chicken is entirely coated with the hot sauce. I usually pour any leftover sauce directly on the dipped wings. Messy and delicious! 
  • To serve: Each plate gets ⅓ of the chicken, ⅓ of the carrots, ⅓ of the celery, and 2 tablespoons of ranch dressing for dipping. Get out some napkins and enjoy that Buffalo chicken goodness.