Air Fryer Chicken Wings (Buffalo)
Crispy air fryer chicken wings tossed in classic buffalo sauce. Served with celery sticks and blue cheese dip.
Crispy air fryer chicken wings tossed in classic buffalo sauce. Served with celery sticks and blue cheese dip.
Per serving · Adjust servings below to scale ingredients
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Set up breading station: flour with garlic powder and paprika in one bowl, beaten eggs in another, panko in a third.
Dredge each chicken strip in flour, then egg, then panko, pressing to adhere.
Preheat air fryer to 200°C (400°F). Arrange tenders in single layer, spray with cooking oil.
Air fry 10-12 minutes, flipping halfway, until golden and internal temp reaches 74°C (165°F).
Mix honey mustard sauce ingredients. Serve tenders with sauce and lemon wedges.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Air Fryer Chicken Wings (Buffalo) delivers 30g of protein at 380 calories — that's 13 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 32% of total calories in this dish. With only 4g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 28g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Air Fryer Chicken Wings (Buffalo) is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 30g of protein and 380 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Air Fryer Chicken Wings (Buffalo) also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 30g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Don't crowd the pan — cook in batches. Place finished items on a wire rack (not paper towels, which trap steam). Serve immediately, or keep warm in a 120°C (250°F) oven on a rack.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
