Ingredients

2 lbs chicken wings, drumettes and flats, patted dry
¾ cup all-purpose flour, or 1:1 gluten-free flour blend
1 teaspoon baking powder, aluminum-free (optional — for extra-crispy skin)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
4 tablespoons butter
½ cup Hooters wing sauce, or your favorite buffalo sauce — see homemade option in notes

Directions

Dry the wings. Pat the chicken wings completely dry with paper towels — dry skin is the key to crispy air fryer wings.

Season and coat. In a large bowl, mix the flour, baking powder (if using), salt, black pepper, garlic powder, and paprika. Toss the wings until fully coated, then shake off the excess.

Preheat. Preheat the air fryer to 380°F for 3–5 minutes.

Air fry. Lightly spray the basket with cooking spray. Add the wings in a single layer (cook in batches so they aren’t crowded). Cook at 380°F for 25–28 minutes, flipping halfway, until golden brown and cooked through to 165°F internally.

Make the sauce. While the wings cook, melt the butter in a small saucepan over low heat. Stir in the wing sauce and warm until combined and glossy.

Toss and serve. Add the cooked wings to a large bowl, pour over the warm buffalo sauce, and toss until evenly coated. Serve immediately with celery sticks and ranch or blue cheese dressing.