Air Fryer Buffalo Wings (Gluten-Free)

• 2 lbchicken wings — split into flats and drumettes, patted very dry
• 1 tbspbaking powder — aluminum-free — NOT baking soda
• 3/4 tspkosher salt
• 1/2 tspgarlic powder
• 1/2 tspblack pepper
• 1/3 cupFrank's RedHot — or another cayenne hot sauce — check gluten-free on the label
• 3 tbspunsalted butter
• 1 tspwhite vinegar — optional, sharpens the sauce
• —celery sticks — to serve, as tradition demands

Method

1. 01

   Pat the wings dry until the paper towel gives up nothing. Toss them in a bowl with the baking powder, salt, garlic powder, and pepper until every wing wears a thin, chalky coat.

2. 02

   Arrange in a single layer in the basket — crowding is the enemy; cook in two batches if you must. Air fry at 400°F for 12 minutes.

3. 03

   Flip with tongs and cook another 10-12 minutes, until deep golden, blistered, and the thickest drumette reads at least 175°F.

4. 04

   While they finish, melt the butter and whisk in the hot sauce and vinegar off the heat. Do not boil it — broken sauce slides off the wing instead of clinging.

5. 05

   Tip the hot wings into a big bowl, pour the sauce over, and toss until lacquered. Serve immediately with celery. Wings wait for no one.