Description
Crispy and flavorful Air Fryer Boneless Buffalo Wings made with tender chicken breast pieces coated in a seasoned almond and tapioca flour breading, air fried to golden perfection, and tossed in a spicy homemade buffalo sauce. Perfect as a delicious appetizer or snack served with guacamole, ranch, or blue cheese dressing and fresh vegetable sticks.
Ingredients
Scale
Air Fryer Boneless Buffalo Wings:
- 1 1/2 pounds chicken breasts, cut into 1-inch bite-size pieces
- 2 large eggs, whisked
- 3/4 cup almond flour
- 1/4 cup + 2 tablespoons tapioca flour
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4–1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- Avocado oil, or similar cooking spray
- For serving – guacamole, ranch dressing, blue cheese dressing, carrot sticks, celery sticks, buffalo sauce
Buffalo Sauce:
- 2 tablespoons ghee
- 1/2 cup hot sauce (Frank’s recommended)
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt, to taste
Instructions
- Prepare breading and eggs: In a small bowl, mix together almond flour, tapioca flour, chili powder, paprika, cayenne pepper, salt, and pepper. In a separate shallow bowl, whisk the eggs until smooth.
- Set up assembly line: Arrange the cubed chicken, whisked eggs, and flour mixture side by side for easy breading.
- Bread the chicken: Dip each chicken piece fully in the egg mixture, then roll it thoroughly in the flour mixture. Shake off excess breading and place on a plate. Repeat with remaining chicken pieces.
- Air fry chicken: Lightly spray the bottom of the air fryer basket with avocado oil. Arrange breaded chicken pieces in a single layer with space between them for air circulation. Spray the top of chicken lightly with avocado oil. Cook at 375°F for 15 minutes, flipping halfway through and rearranging to maintain spacing. Cook in batches if necessary to avoid overcrowding. The wings should be crispy and golden brown when done.
- Make buffalo sauce: While chicken cooks, combine hot sauce, ghee, lemon juice, garlic powder, cayenne pepper, and salt in a small saucepan over medium-low heat. Stir and cook until warmed through and well combined, about 3 minutes.
- Coat chicken in sauce: Transfer cooked chicken to a large bowl and pour buffalo sauce over it. Gently stir with a spoon to evenly coat without removing the breading.
- Serve and enjoy: Serve hot with optional guacamole, ranch or blue cheese dressing, carrot sticks, celery sticks, and more buffalo sauce if desired.
Notes
- Make sure not to overcrowd the air fryer basket for crispest texture; cook in batches if needed.
- Adjust cayenne pepper in the breading and sauce to control spiciness to your preference.
- Use avocado oil spray to encourage even browning without excess oil.
- For a gluten-free option, almond and tapioca flours are ideal.
- If you don’t have ghee, you can substitute melted butter in the buffalo sauce.
- Use a slotted spoon to mix the chicken and sauce gently, helping to keep the breading intact.
