Cayenne, red sauce and spices keep these tangy wings good and hot, just like the originals. The air fryer also keeps these wings on the healthier side.
PREP: 10 MIN.
COOK: 35 MIN./BATCH
MAKES: ABOUT 4 DOZEN
- 25 whole chicken wings (about 5 lbs.)
- 1 cup butter, cubed
- ¼ cup Louisiana-style hot sauce
- ¾ tsp. cayenne pepper
- ¾ tsp. celery salt
- ½ tsp. onion powder
- ½ tsp. garlic powder
- Optional: Celery ribs and ranch salad dressing
1. Preheat air fryer to 300°. Cut chicken wings into 3 sections; discard wing tip sections. In batches, arrange wings in a single layer on greased tray in air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and wings are golden brown, 20-25 minutes.
2. Meanwhile, in a small saucepan, melt butter. Stir in hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.
1 piece: 83 cal., 7g fat (3g sat. fat), 24mg chol., 106mg sod., 0 carb. (0 sugars, 0 fiber), 5g pro.
