Go Back
–+ servings
Copycat Buffalo Wild Wings potato wedges tossed in buffalo sauce, served with blue cheese dressing

Air Fryer Copycat Buffalo Wild Wings Potato Wedges

5 from 4 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 20 minutes
Soak Time: 30 minutes
Total Time: 1 hour
Servings: 6 Servings

Description

Crispy copycat Buffalo Wild Wings potato wedges made in the air fryer. Thick-cut Russets in a seasoned flour coating, cooked at 400°F, and tossed in buffalo sauce for a game day appetizer that beats the restaurant version.

Ingredients 

For the wedges

  • 4 medium Russet potatoes, about 2 pounds, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • ½ cup all-purpose flour, or cup-for-cup gluten-free blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried parsley
  • Cooking spray

For serving

  • ¼ cup buffalo wing sauce, optional
  • Ranch or blue cheese dressing, for dipping

Instructions

  • Scrub the potatoes and cut each lengthwise into 6 to 8 wedges, roughly ¾ inch thick. Place in a bowl, cover with cold water, and soak for 30 minutes.
  • Drain the wedges and pat completely dry with a clean towel. Any remaining moisture will keep them from crisping.
  • Toss the dry wedges with the olive oil until evenly coated.
  • In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, pepper, and parsley.
  • Working in batches, dredge the oiled wedges in the seasoned flour, pressing lightly so it adheres. Shake off the excess.
  • Preheat the air fryer to 400°F for 3 to 5 minutes. Lightly spray the basket.
  • Arrange the wedges in a single layer with space between them, working in batches as needed. Spray the tops with cooking spray.
  • Air fry for 18 to 22 minutes, flipping and spraying again at the halfway point, until deep golden and fork-tender.
  • If using buffalo sauce, transfer the hot wedges to a large bowl and toss until coated. Serve immediately with ranch or blue cheese dressing.

Equipment

Notes

  • Don't skip the oil. It's what the seasoned flour binds to. Without it the coating won't stick.
  • Cook in batches. Overcrowding is the most common reason air fryer wedges come out soft.
  • Sauce at the last second. Tossed wedges begin softening within a few minutes.
  • Storage: Refrigerate up to 4 days in an airtight container. Reheat at 375°F for 4 to 6 minutes.

Nutrition

Serving: 1ServingCalories: 192kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 704mgPotassium: 623mgFiber: 4gSugar: 1gVitamin A: 30IUVitamin C: 29mgCalcium: 22mgIron: 2mg