Air Fryer Buffalo Chicken Wings | Marion's Kitchen

Cut wings in half between the wingette drumette. Place chicken onto a tray with some paper towel and generously sprinkle with salt. Leave for 5 minutes to draw out excess moisture.

Meanwhile, for the ranch dressing, place mayonnaise, sour cream, buttermilk, spring onion, parsley, salt and pepper in a bowl. Mix to combine. Now add lemon juice and garlic and stir again until incorporated. Cover and leave in the fridge until ready to serve.

Pat the chicken pieces dry with more paper towel. Spray the basket of your air fryer with oil. Place the wings in the basket in one layer, leaving a little room between each one for the air to circulate (do batches if necessary). Spray the tops of the wings with a little more oil. Cook wings at 200C/390F for 10 minutes. Open the air fryer and turn wings over and cook for a further 10-15 minutes.

In the meantime, let’s make the spicy buffalo sauce. In a separate large bowl, add the gochujang and the barbecue sauce, then whisk together. Next, in a small saucepan, melt the butter over a gentle heat, then add to the gochujang mixture. Whisk until well combined. At first, the butter will sit on top of the gochujang and bbq sauce, so you need to mix them together very well. Leave on the bench ready for the hot wings.

Once chicken is cooked and super crispy and golden, remove the basket from the air fryer. Using tongs, transfer wing pieces straight into the buffalo sauce. Generously coat all of the wings and serve with ranch dressing on the side.