Chicken · Air fryer

Air Fryer Asian Buffalo Wings (Marion's Kitchen)

Marion Grasby's Asian-spin air fryer buffalo wings: salt to dry the skin, gochujang and barbecue sauce in the buffalo, an Asian-leaning ranch with spring onion. 20 minutes at 200°C flipping once, full glassy crisp.

R By Richard · Adapted from Marion's Kitchen · Published 10 June 2026
❤️ 7k source likes
⏱Prep 20 min
🌡Temp 200°C
⏲Air fry 20 min
🍽Serves 4
Air Fryer Asian Buffalo Wings (Marion's Kitchen)

Source video by Marion's Kitchen on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Marion's two-trick crisp method: salt the wings (drumettes and flats) and let it pull moisture for 10-15 minutes, then pat dry hard. Spray with oil, lay in a single layer, and air-fry at 200°C for 10 minutes, flip, 10 more. The buffalo glaze is gochujang plus Asian barbecue sauce plus melted butter, simmered glossy. The ranch alongside is mayo, sour cream, buttermilk, parsley, spring onion, lemon and garlic. Toss the wings in the buffalo, plate over the ranch, finish with more sauce.

Ingredients

Wings
  • chicken wings (drumettes and flats), patted very dry
  • salt
  • oil spray
Buffalo sauce
  • gochujang (add late)
  • Asian barbecue sauce (or tonkatsu-style) (add late)
  • unsalted butter, melted (add late)
Ranch
  • mayonnaise (add late)
  • sour cream (add late)
  • buttermilk (add late)
  • fresh parsley, chopped (add late)
  • spring onion, chopped (add late)
  • lemon juice (add late)
  • garlic clove, minced (add late)
  • salt and black pepper (add late)

Method

  1. Salt the wings well and leave to sit for 10-15 minutes to draw out skin moisture.

    ~15 min

  2. Pat the wings very dry with kitchen paper.

    ~2 min

  3. Spray the air fryer basket with oil. Lay the wings in a single layer (drumettes and flats can overlap a little but shouldn't pile). Spray the top side with more oil.

    ~2 min

  4. Air fry at 200°C for 10 minutes.

    ~10 min

  5. Meanwhile, mix gochujang and Asian barbecue sauce in a small saucepan. Melt the butter in a separate pan. Pour the melted butter into the sauce and stir until thick and glossy.

    ~4 min

  6. Whisk the ranch: mayo, sour cream, buttermilk, chopped parsley and spring onion, lemon juice, minced garlic, salt and pepper. Taste and adjust.

    ~4 min

  7. Flip the wings, spray again with oil, and cook another 10 minutes at 200°C.

    ~10 min

  8. Tip the cooked wings into the buffalo sauce. Toss to coat in the glossy glaze.

    ~2 min

  9. Spoon ranch onto the plate. Pile the saucy wings on. Drizzle extra buffalo sauce over the top.

    ~2 min

Frequently asked

Why salt the wings first?
The salt pulls surface moisture out of the skin. Drier skin browns sooner and crisps harder; salting then drying gives you an air-fryer wing that looks deep-fried.
Is this really 'Asian' buffalo?
Marion swaps in gochujang (Korean) and an Asian-style barbecue sauce instead of the American Frank's Red Hot. The shape of the dish (wing + fiery glaze + ranch dip) is American; the seasoning palette is Korean-Japanese. The Asian-style ranch with spring onion threads it back together.
Can I use regular barbecue sauce?
Yes. Marion says so explicitly. The dish loses the umami-funk of tonkatsu but keeps the format. Most Western BBQ sauces have more sugar, so the glaze will be a touch sweeter.
Why not just deep-fry?
Marion herself prefers deep-fry for wings; says so on camera. The air-fryer version is when you're in a hurry or don't want a pan of hot oil. The dry-skin-first trick is what gets it close to deep-fried.
Extraction notes (transparency): Most ingredient quantities not stated on camera; Marion cooks by eye. Wings count, sauce quantities (gochujang, barbecue sauce, butter) and ranch quantities (mayo, sour cream, buttermilk, herbs) all recorded as null with phrasing in notes. Confidence lowered accordingly.