SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/buttermilk-brined-air-fried-chicken-wings-with-urfa-biber-glaze
Printed September 1, 2026
Printed September 1, 2026
Air Fryer Alchemist
Buttermilk Brined Air-Fried Chicken Wings with Urfa Biber Glaze
Southern fried chicken technique meets Turkish pepper magic. These wings emerge from the air fryer impossibly crispy, then get tossed in a sweet-smoky-spicy glaze that'll haunt your dreams.
Ingredients
- 2 pounds chicken wings, separated
- 2 cups buttermilk
- 2 teaspoons salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon Urfa biber pepper flakes
- 1/4 cup honey
- 3 tablespoons butter
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Cooking spray
- Sesame seeds for garnish
Preparation
I spent years perfecting fried chicken, then got an air fryer and had to start over. The buttermilk brine stayed, but the Urfa biber glaze? That's pure Turkish inspiration making Southern tradition even better.
Preparation
- Combine chicken wings, buttermilk, and salt in a large bowl or zip-top bag. Refrigerate for at least 4 hours or overnight.
- When ready to cook, mix flour, cornstarch, baking powder, garlic powder, and half the Urfa biber in a bowl.
- Remove wings from buttermilk, letting excess drip off but keeping them wet.
- Dredge each wing thoroughly in the flour mixture, pressing to adhere.
- Preheat air fryer to 400°F.
- Spray wings liberally with cooking spray on all sides.
- Arrange wings in a single layer (work in batches if needed).
- Air fry for 25-30 minutes, flipping every 10 minutes, until golden brown and crispy.
- While wings cook, make glaze: melt butter with honey, vinegar, and remaining Urfa biber in a small saucepan.
- Toss hot wings in the glaze and sprinkle with sesame seeds.
Temperature matters: That 400°F heat is what creates the crackling crispy skin that rivals deep-frying.
