Description
Delicious and crispy Air Fryer Boneless Buffalo Wings made with almond and tapioca flour for a gluten-free coating, tossed in a flavorful homemade buffalo sauce. Perfectly cooked in the air fryer for a healthier twist, served with your favorite dips and veggies.
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
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
For Serving:
- Guacamole
- Ranch dressing
- Blue cheese dressing
- Carrot sticks
- Celery sticks
- Additional buffalo sauce
Instructions
- Prepare Breading and Eggs: In a small bowl, combine the almond flour, tapioca flour, chili powder, paprika, cayenne pepper, salt, and pepper. In a separate shallow bowl, whisk the two eggs until smooth.
- Set Up Assembly Line: Arrange the cubed chicken, whisked eggs, and flour mixture in sequence for easy breading.
- Bread the Chicken: Dip each chicken piece into the egg mixture ensuring full coating, then roll it in the flour mixture until fully coated. Shake off any excess and place on a plate. Repeat for all chicken pieces.
- Air Fry the Chicken: Spray the air fryer basket with avocado oil. Place the breaded chicken pieces in a single layer with space between each piece for proper air circulation. Lightly spray the top of the chicken with avocado oil. Air fry at 375°F for 15 minutes, flipping halfway through and ensuring even spacing after flipping. Cook in batches if necessary to avoid overcrowding. The chicken should be crispy and golden brown when done.
- Make Buffalo Sauce: While the chicken cooks, combine hot sauce, ghee, lemon juice, garlic powder, cayenne pepper, and salt in a small saucepan over medium-low heat. Stir and heat until warmed through and well combined, approximately 3 minutes.
- Coat Chicken with Sauce: Transfer cooked chicken to a large bowl and pour buffalo sauce over it. Gently stir with a spoon to evenly coat the chicken without removing the breading.
- Serve: Enjoy immediately with guacamole, ranch or blue cheese dressing, carrot sticks, celery sticks, and extra buffalo sauce on the side if desired.
Notes
- Use avocado oil spray for a healthy cooking fat that crisps the chicken without excess calories.
- If you don’t have tapioca flour, cornstarch can be used as a substitute but may slightly alter texture.
- Adjust cayenne pepper in both breading and sauce to control spiciness according to your taste.
- Cooking in batches ensures even cooking and crispy texture in the air fryer.
- To make this recipe dairy-free, substitute ghee with a plant-based butter or oil.
- Serve with fresh vegetables for a balanced appetizer or snack.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 140 mg
