Deliciously crisp and tender chicken legs with a creamy buffalo sauce.
5-6 chicken legs (depends on the size of your air-fryer’s basket)
Avocado oil or olive oil in a mister
salt & pepper to taste
1/2 cup gluten-free chicken broth
2 tablespoons mayonnaise (I like Just Mayo)
2 tablespoons Frank’s hot sauce
1/4 teaspoon onion powder
1/4 teaspoon glucomannan powder
Rinse chicken legs and pat dry with a paper towel. Mist the air-fryer basket with oil and place chicken legs in the basket. Mist the top side of the chicken legs with oil and sprinkle with salt and pepper.
Air fry the chicken legs at 375° for 10 minutes. Turn the legs over and spritz with oil and lightly sprinkle with salt and pepper. Air fry again for 10 minutes.
Check on the chicken legs, they will need 5-10 more minutes of air frying so give them another spritz of oil and turn them if needed then continue air frying.
After about 20 minutes of air frying the chicken legs, begin making the sauce. Put the chicken broth, mayonaise, hot sauce, onion powder in a small pan over medium-low heat and whisk to make smooth. While whisking slowly add the glucomannan powder. Whisk for about a minute and continue heating on medium-low heat.
Whisk the sauce a few times as it heats up. It will begin to thicken after 5-6 minutes. Do not add anymore glucomannan. It really only takes a little bit to thicken. Once it’s heated and thickened remove from heat.
Check the legs. They should be crispy and fried. Use a fork and knife and cut one to make sure the juices are clear. The meat should be very tender.
Use tongs to move legs to a serving platter and pour the buffalo sauce over the legs. You can also put some of the sauce in a small bowl to use as a dipping sauce. Enjoy!