Air-Fryer Buffalo Wings

Ingredients

2 pounds (900g) whole chicken wings cut at joints into drumettes and flats (see notes)
2 teaspoons (10g) baking powder
2 teaspoons kosher salt; for table salt, use half as much by volume or the same weight
1/4 cup (50g) unsalted butter, melted
1/4 cup (60ml) Frank’s Red Hot Sauce or other Louisiana-style hot sauce
Blue cheese dip, for serving
Celery sticks, for serving

Preheat air fryer to 400°F for 5 minutes. Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder and salt until evenly coated.
Place wings into the air fryer basket in a single layer, fatty side down, leaving a slight space between each wing. Place basket in preheated air fryer and air-fry until wings are cooked through, crisp, and golden brown, 20 to 25 minutes, flipping wings halfway through cooking Meanwhile, in a large bowl, whisk together the melted butter and hot sauce. Transfer wings to bowl with prepared sauce and toss until thoroughly coated. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be deep fried.
Meanwhile, in a large bowl, whisk together the melted butter and hot sauce. Transfer wings to bowl with prepared sauce and toss until thoroughly coated. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be deep fried.

We prefer to buy whole chicken wings and butcher them ourselves, but you can also use presplit wings.
Once the raw wings are seasoned with salt and baking powder, they can be transferred to a wire rack set in a rimmed baking sheet and refrigerated, uncovered, for up to 24 hours. The final seasoning level will improve the longer the wings refrigerate.
We recommend using a 6-quart or larger air fryer. If using a smaller air fryer, you may need to cook the wings in batches to ensure even cooking and spacing.