Air Fryer Nashville Hot Chicken Wings

closeup overhead view of air fryer nashville hot wings in a bowl.

5 from 2 votes

Air Fryer Nashville Hot Chicken Wings

These air fryer Nashville hot chicken wings are crispy, spicy, and juicy thanks to a buttermilk marinade and sweet-cayenne glaze.

Prep Time15

Cook Time20

Marinating Time2

Total Time2 35

Course: Appetizer, Dinner

Cuisine: American

Servings: people

Calories: 462kcal

Author: Becky Hardin

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.

Video

Notes

*If you don't have buttermilk, you can make your own by pouring 1½ cups of milk, removing 1½ tablespoons, and adding 1½ tablespoons of lemon juice or white vinegar. Stir to combine and let sit for 5 minutes before using in the recipe.

**If you don't have smoked paprika, just use regular paprika.

Tips:

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.

Storage: Store air fryer Nashville hot chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition