Air Fryer Buffalo Chicken Wings (Hooters Copycat)
Description
Crispy air fryer buffalo chicken wings tossed in a buttery, Hooters-style buffalo sauce. Restaurant-quality wings in about 30 minutes — no deep fryer needed.
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
Instructions
- 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.
Equipment
- Cooking Spray
- Meat Thermometer
- Mixing Bowls
- Small Saucepan
Notes
- Homemade Hooters-style buffalo sauce: Whisk ½ cup hot sauce (Frank's RedHot is classic) into 4 tablespoons melted butter over low heat. Add ½ teaspoon garlic powder and 1 teaspoon honey or brown sugar for balance, if you like. It's the same base as my Hooters Chicken Wing Sauce.
- Extra-crispy tip: Pat the wings bone-dry, add the baking powder, and don't crowd the basket. For maximum crisp, finish at 400°F for the last 3–5 minutes.
- Spice level: Medium as written. Use more sauce for hotter wings, or extra butter/honey to mellow.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free blend.
- Oven method: Bake at 400°F on a wire rack for 40–45 minutes, flipping halfway.
- Reheat: Air fry at 360°F for 5–7 minutes, flipping once, to restore the crisp.
- Serve with: Crisp celery and carrot sticks plus a cool buffalo ranch or blue cheese dressing.
Nutrition
Serving: 1ServingCalories: 462kcalCarbohydrates: 19gProtein: 25gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 1788mgPotassium: 235mgFiber: 1gSugar: 0.1gVitamin A: 570IUVitamin C: 2mgCalcium: 82mgIron: 2mg