The Easiest Crispy Frozen Air Fryer Chicken Wings
These buffalo style chicken wings are the perfect amount of crispy and saucy. Not to mention, they only require a small amount of oil and they're so easy to make!
Equipment
- Air Fryer
- Small Sauce Pan
- whisk
- Tongs
Ingredients
Crispy Chicken Wings
- 2 lb frozen chicken wings thawed
- 1 Tbsp vegetable or olive oil*
- 1 tsp sea salt
Homemade Buffalo Sauce
- 1/2 cup hot sauce*
- 4 Tbsp salted butter
- 2 Tbsp brown sugar
- 1/2 tsp apple cider vinegar
- 1/2 tsp flour*
Instructions
Crispy Chicken Wings
- Thaw your frozen wings for at least 24 hours*
- Pat the chicken wings dry on both sides using paper towels to remove excess moisture (this is the best way to get crispy wings!)
- Season both sides of the chicken wings with salt (and any other seasonings you might like... black pepper, garlic powder, etc.)
- Preheat the Ninja air fryer for 10 minutes and allow the wings to soak in the seasoning
- Once the air fryer is preheated, toss the chicken wings with oil
- Place the wings in a single layer in the air fryer basket and cook on max crisp (or your air fryer's highest setting)
- After 5-7 minutes, flip/move the wings around
- Cook on max crisp for another 5-7 and flip/move the wings around
- Closely monitor the wings from here on out. I usually cook them on max crisp for another 3-5 minutes
- Cook until the wings reach an internal temperature of 165 degrees F and they're the crispy enough for you! (the cook time will vary depending on the size of the wings!)
- Remove wings with tongs, add to a large bowl, and toss with buffalo sauce!
- Serve with celery sticks and blue cheese dressing
- Store leftovers in an airtight container for up to one week
Homemade Buffalo Sauce
- Add the hot sauce, butter, brown sugar, and vinegar to a small sauce pan on medium heat
- As the butter starts to melt, mix the ingredients together using a whisk
- Once the ingredients are well mixed, whisk in the flour, stirring consistently
- Remove from heat and enjoy!
Notes
* We usually use vegetable oil, but any oil with a smoke point of 400 degrees F or higher will work!
*We use Franks red hot sauce, but you can use your favorite hot sauce or even mix a couple!!
*Use less flour (1/4 tsp) for a thinner sauce or more flour for a thicker sauce (1-2 tsp)
*You can actually make these when the wings are still frozen, they just won't be as crispy. We've done it in a pinch plenty of times! Read more about that above!