Craving bold, spicy, and crispy chicken wings without the mess of deep frying? My Air Fryer Nashville hot chicken wings deliver all the heat, flavor, and crunch I love without the oily splatters. Marinated in buttermilk for tender, juicy meat and coated in a sweet-and-spicy cayenne glaze, they’re perfect for game day, weeknight dinners, or any time I want that signature Nashville heat at home!
Nashville Hot Wings
If you love the fiery flavor of my classic Nashville hot chicken, these Air Fryer wings are a quicker, mess-free way to enjoy the same spicy, tender, and juicy experience. Brushed with a rich, buttery, cayenne-spiked Nashville hot sauce after cooking, they get that signature sticky, spicy kick every time.
You can customize the spice level to your taste, making these wings approachable for everyone from heat seekers to mild-flavor fans. Plus they cook faster than oven-baked or deep-fried wings, making them a perfect solution for game day!
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Don’t Skip the Marinade!
For perfectly tender meat, be sure to let the wings marinate in buttermilk and Buffalo sauce for at least 2 hours, preferably overnight if you have time. The lactic acid in buttermilk breaks down proteins, making the meat extra juicy. Even just 30 minutes will make a difference, but the longer the better!
Air Fryer Nashville Hot Chicken Wings
Equipment
- 6-Qt Air Fryer
Ingredients
For the Chicken Wings:
- 1 pound bone-in, skin-on chicken wing portions (about 8-10 wings)
- 1½ cups buttermilk (*)
- ¼ cup Buffalo sauce
- 4 tablespoons ground cayenne pepper (divided)
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika (**)
For the Nashville Hot Sauce:
- ½ cup Buffalo sauce
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons brown sugar
- 1 tablespoon ground cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
For the Chicken Wings:
- Place the chicken wings, buttermilk, Buffalo sauce, and 2 tablespoons cayenne in a large bowl and toss to combine. Cover and place the chicken in the fridge to marinate for 2 hours. If you’re pressed for time you can skip the marinating but it really makes the chicken tender and juicy.1 pound bone-in, skin-on chicken wing portions, 1½ cups buttermilk, ¼ cup Buffalo sauce, 4 tablespoons ground cayenne pepper
- Remove the chicken wings from the buttermilk marinade and pat them dry with a paper towel.
- In a large bowl, combine the flour, garlic powder, onion powder, and smoked paprika. Add the chicken wings to the flour mixture and toss to combine.1 cup all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon smoked paprika
- Spray the air fryer basket with olive oil spray and place as many chicken wings as will fit in the basket–you don’t want to overcrowd the basket.
- Spray the chicken wings with olive oil spray and cook at 385℉ for 10 minutes. Flip the chicken wings and then cook them at 400℉ for another 8-10 minutes, or until they are crispy and the internal temperature registers 165℉ on an instant read thermometer.
For the Nashville Hot Sauce:
- Combine all of the ingredients in a small bowl. If the sugar does not dissolve, microwave the mixture for 30 seconds and then stir. Set aside until the chicken wings are ready.4 tablespoons unsalted butter, 2 tablespoons brown sugar, 1 tablespoon ground cayenne pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ cup Buffalo sauce
- Brush the cooked chicken wings with the sauce and enjoy immediately.
Notes
- Season the flour well for the best flavor. Make sure that the chicken is well-coated, but shake off any excess so you don’t end up with burnt flour clumps.
- For an extra thick coating, dip the wings back into the marinade briefly, then into the seasoned flour a second time.
- Wings should have at least ½ inch of space around them for maximum crispiness.
- Don’t over-spray the wings with oil, or they’ll turn out oily and soggy.
- If your wings are cooked through but not crispy enough, continue air frying for another 1-2 minutes at 400°F.
- Use any vinegar-based hot you like if you’re not a fan of Buffalo sauce.
- Don’t omit the brown sugar from the sauce; it adds a LOT of flavor!
- Start with a small amount of cayenne and taste and adjust as you go. It’s HOT!
- Brush the chicken wings with the sauce while they’re still hot. This will allow the sauce to soak into the chicken and keeps the breading crispy.
- If air frying in batches, keep the chicken warm and crispy on a wire rack set in a baking sheet in a 200°F oven until ready to serve.
- Serve with celery sticks and ranch or blue cheese dressing to complete the classic Nashville experience.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Nashville Hot Wings in the Air Fryer Step by Step
Prep: Gather the quick list of ingredients for these air-fried hot wings.
Marinate the Wings: Place 1 pound of bone-in, skin-on chicken wing portions, 1½ cups of buttermilk, ¼ cup of Buffalo sauce, and 4 tablespoons of ground cayenne pepper in a large bowl and toss to combine. Cover and place the chicken in the fridge to marinate for 2 hours. If you’re pressed for time you can skip the marinating, but even just 30 minutes really makes the chicken tender and juicy.
Season the Wings: Remove the chicken wings from the buttermilk marinade and pat them dry with a paper towel–this will help the seasonings stick. In a large bowl, combine 1 cup of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of smoked paprika. Add the chicken wings to the flour mixture and toss to combine. For an extra thick coating, dip the wings back into the marinade briefly, then into the seasoned flour a second time.
Fill the Air Fryer: Spray the Air Fryer basket with olive oil spray, then place chicken wings in the basket, leaving some space between them. You don’t want to overcrowd the basket, so cook in multiple batches if needed.
Air Fry the Wings: Spray the chicken wings lightly with olive oil spray and air fry at 385℉ for 10 minutes. Flip the chicken wings, raise the temperature to 400℉, and continue to air fry for another 8-10 minutes; or until they are crispy and the internal temperature registers 165℉ on an instant read thermometer. If they’re not crispy enough yet, pop them back in for 2 more minutes–it’s okay!
Prep the Sauce: While the chicken wings are cooking, gather up all of the ingredients needed to make the Nashville hot wing sauce. Melt the butter in the microwave in 30-second increments, stirring between, until liquid.
Mix the Sauce: Combine 4 tablespoons of melted unsalted butter, 2 tablespoons of brown sugar, 1 tablespoon of ground cayenne pepper (use less for a less spicy sauce), 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika, and ½ cup of Buffalo sauce in a small bowl. If the sugar does not dissolve, microwave the mixture for 30 seconds and then stir. Set aside until the chicken wings are ready.
Sauce the Wings: Brush the cooked chicken wings with the Nashville hot sauce while hot and enjoy immediately, served with celery sticks and ranch or blue cheese dressing for dipping.
How to Store, Freeze, and Reheat
Store leftover air fryer Nashville hot wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F air fryer for 3-5 minutes, or until warmed through and crispy.
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