Eosinophilic Esophagitis Friendly Air Fryer Buffalo Wings
Total time40 min
Prep time15 min
Cook time25 min
4.6(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Buffalo sauce
- ½ cup frank's redhot original hot sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ tsp worcestershire sauce
For serving
- celery sticks, for serving (optional)
- blue cheese dressing or blue ranch dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with the baking powder, garlic powder, onion powder, salt, and black pepper until evenly coated.
- 2
Preheat the air fryer to 400°F (205°C) for 3 minutes. Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece — work in two batches if needed to avoid crowding.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!