2 pounds chicken wings
3 tablespoons butter, melted
1/4 cup hot sauce (like Crystal or Frank’s)
salt, to taste
Finishing Sauce:
3 tablespoons butter, melted
1/4 cup hot sauce (like Crystal or Frank’s)
Prepare the chicken wings by cutting off the wing tips and discarding (or freezing for chicken stock). Then, divide the drumettes from the wingettes or paddles and place both in a bowl or zipper sealable bag.
Combine the melted butter and the hot sauce and stir to blend well.
Pour this over the chicken wings and let the wings marinate for 2 hours to overnight.
Pre-heat the air fryer to 400 degrees F for 3 minutes.
Air-fry the wings for 12 minutes, shaking half way through cooking. When both batches are done, toss them all back into the basket for another 2 minutes to heat through and finish cooking.
While the wings are air-frying, combine the remaining 3 tablespoons of butter and ¼ cup of hot sauce.
Remove the wings from the air fryer and toss them again in this sauce and serve with some cooling blue cheese dip and celery sticks.
Serving size: 2