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.
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.
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 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 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.
These chicken wings are best enjoyed immediately but they can be kept in an airtight container in the fridge for up to two days.
Video
Notes
Buttermilk: 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.
Season the flour well for the best flavor. Make sure that the chicken is well-coated.
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!
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.
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.