Servings: 8 servings
Calories: 765kcal
Ingredients
The Chicken Wings
- 6 lbs chicken wing drumettes and wingettes
- 3 tablespoon all-purpose seasoning
- 2 tablespoon aluminum-free baking powder not baking soda
The Buffalo Sauce
- 1 stick butter
- ⅔ cup Frank's RedHot hot sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 tsp granulated onion
The Ranch
- 1 cup mayonnaise
- 1 cup sour cream
- 1 ranch seasoning packet
- 1 teaspoon dried dill weed
Instructions
Chicken Wings
- Preheat the air fryer to 400°F.
- Rest the wings: Remove thawed wings from the fridge about 30 minutes before cooking. Arrange them in a single layer on a baking sheet.
- Dry thoroughly: Pat the wings very dry with paper towels—this is key for crispy skin.
- Season: Transfer wings to a large bowl and toss with the all-purpose seasoning.
- Add baking powder: Sprinkle evenly with aluminum-free baking powder (not baking soda) and toss again until fully coated.
- Air fry: Place wings skin-side down in the air fryer and cook for 10 minutes. Flip so the skin faces up and cook 10 more minutes, until golden and crispy.
The Buffalo Sauce
- Melt the butter slowly in a microwave-safe bowl or measuring cup. Whisk in the remaining buffalo sauce ingredients until smooth. Set aside.
The Ranch
- Mix all ranch ingredients together until well combined. Set aside.
Serving
- Once the wings reach an internal temperature of 165°F, they’re ready. Toss them in the sauces or serve the sauces on the side for dipping. Enjoy!
Nutrition
Serving: 1serving | Calories: 765kcal | Carbohydrates: 4g | Protein: 35g | Fat: 67g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1.215mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 862IU | Vitamin C: 17mg | Calcium: 285mg | Iron: 2mg
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