One of our favorite foods to eat when we go to a pizzeria are garlic knots. Then, we tried Buffalo Garlic Knots and totally could not consume enough. So, naturally, my next step is to recreate these spicy little carb-filled treasures! Um is all I can say!
Now, for those of you that LOVE on your air fryer, good, because my recipe thrives in the air fryer! It’s gonna take approximately 4 minutes for about 8-12 depending on their size. Yes, I am serious, fast and easy to recreate.
Get your beers, wine, or water ready to wash these tasty dough bites down! I gotta tell you that they are bathed in a special buffalo sauce that is packed with flavor. You’ve read this and you are starving for some air-fried buffalo garlic knots, so let’s make them!
Air-Fried Buffalo Garlic Knots ~ Ready?
When you have a bunch of people coming over for football or hockey games, or you are hosting a party, these are great go-to options. Air-Fried Buffalo Garlic knots can be made ahead and reheated.
Really, these take garlic knots to the next level. Garlic is great, but buffalo garlic is better! Reheating is simple and if you make the buffalo garlic sauce in quantity you can heat up a bit and toss these into freshen! Truly you will be tempting your tastebuds with this simple to recreate the recipe!
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Get Dough the Fastest Way Possible for Air-Fried Garlic Knots
Here is the time-saving step you just don’t want to mess with. Unless you love making pizza dough so much that you can not possibly start a recipe for knots any other way, this is the go-to.
The whole point of this recipe is to make a fun ‘grab’ food that everyone likes. We are not discussing calories, sodium, and ingredients. Why? I will state what is already running through your mind!
Obviously this will not score good points in any of those categories. Use this for cheat day and suck up the love of carbs in every bite, I do!
I always keep a few canisters of refrigerated pizza dough in my refrigerator. Truth be told it is the most flexible ingredient you can store. Whether you are in need of a pizza shell in a pinch, calzone wrappers, rolls, breadsticks, or knots, you’ve got dough!
No, I honestly am not a proponent of prepared foods, but this is a ‘junk-like’ snack anyway so just go all-in and keep preparation easy.
The Air Fryer Tips You Need Before You Make Air-Fried Buffalo Garlic Knots
For anyone using an air fryer, I can’t tell you this enough, always preheat the air fryer before you start cooking, or your first batch of anything will not only take longer to cook, but probably won’t represent your best air fryer cooking skills.
Just set it and keep the basket in, and allow it to preheat. Generally, I run my air fryer on the temperature I will be cooking on as I prep my foods to air fry. If I know the cycle will be about 8 minutes, then I let it cycle for 8 minutes at the appropriate temperature.
Second, always coat the nonstick basket with nonstick spray. My go-to nonstick is always coconut spray and no it does not alter the flavor of anything. However, it really does a nice job of keeping the basket truly nonstick.
Let’s Cook Air-Fried Buffalo Garlic Knots
I will share 2 methods of creating dough knots, you can use either. The first is smaller and about the size of .50 cent pieces. These are grabbable and perfect for large groups. Plus you can so many inside of an air fryer basket that it makes them the choice of go-to party food.
However, if you are serving fewer appetizer options, then you might want to go for the larger quadruple knots or quintuple knots. These are about 4″ long. Additionally, you will need to double up your batch of
Ingredients for Air-Fried Buffalo Garlic Knots & Sauce
1 can of Thin Crust Pizza Dough 11 Oz in the refrigerated section
Spray Butter (or 1/2 Stick of Butter melted)
Directions For the Knots
Preheat Air Fryer to 380° F for 5 minutes.
Remove the dough from the canister and place it on your counter or cutting board.
Square it out, and then cut it down the middle.
Slice the dough into about 1/8″ Wide pieces x 8″ long (or close to that) or see the video for the alternate slices and knot tying option and see subtitle ‘ALTERNATE’ below.
Now, take one piece of dough and make it into a long rope. You can either roll it on the counter or work between the palms of your hand in the air. It is really important that the dough is all the same width, so work towards uniformity.
Do this until all of the pieces of dough are made into ropes and set them aside.
One by one, you will make each into a ‘u’ shape and then, repeat these instructions until all dough is tied into knots. The ‘U’ shape makes it even for tying into a knot. Tie this into a knot. and fold over each end. Repeat the process until all of the ropes are tied.
Spray the nonstick basket with some nonstick spray before you place any of the knots into the air fryer basket.
Next, squirt some olive oil onto the pastry brush, and brush each knot with a light coating of olive oil. Then, place in the air fryer basket. Program air fryer for 4 minutes, at 380° F (which it should be preheated on anyway).
Let the knots cook to a golden brown. (see below or what to do while these are cooking)
Remove when the cycle ends, unless they are not golden brown. If the knots are not golden brown, heat for an additional minute, but do not allow them to burn.
Directions for the Buffalo Sauce
While the knots are in progress of air frying, prepare the buffalo sauce. Simply take 1/4 C of melted butter of spray butter, add in anywhere from 4 + dashes of Franks Hot Sauce (your heat preference is your guide here, not mine!)
Next, add in the Garlic Salt and stir well. You do not need a ton of this mixture, but enough to coat each piece. You can easily make more, so start with less and you can always double up.
Once the air fryer cycle has ended it is really important that you put them right into the mixtures, because the ‘sop up’ the butter and hot sauce mixture quite well when they are warm.
Last, remove each of the knots to a platter using a slotted spoon as you don’t want to drag any residual sauce. Serve warm, and enjoy.
Alternate Knot Tying Method
If you prefer to make larger sized knots or want them longer, this is for you! Instead of cutting the dough into the 1/8″ pieces by 8″ long, cut the dough strips thicker but the same length. 1″ wide x 8″ L unrolled, these will double once you roll.
To being the ropes, you will roll the dough into a short rope, then you will double it. Simply use the counter to roll it like a snake, keeping the roll uniform in width.
For tying this knot, simply make a ‘U’ and then tie the first loop, repeat again, and again until you can no longer tie it off. I maxed out at 5 loops more often 4. Again, coat each with olive oil and Then air fry. These will take about 5-6 minutes as they are longer and a little thicker from all the knot locks.
When they are done, coat immediately with the buffalo garlic sauce and serve warm. Refrigerate any leftovers!
Print The Recipe
Air-Fried Buffalo Garlic Knots
October 14, 2019
Prep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Ingredients
- Coconut Nonstick Spray
- 1 can of Thin Crust Pizza Dough 11 Oz in the refrigerated section
- Olive Oil & Pastry Brush
- Spray Butter (or 1/2 Stick of Butter melted)
- Franks Hot Sauce
- Garlic Salt
- Air Fryer
Instructions
- Directions For the Knots
- Preheat Air Fryer to 380° F for 5 minutes.
- Remove the dough from the canister and place it on your counter or cutting board.
- Square it out, and then cut it down the middle.
- Slice the dough into about 1/8" Wide pieces x 8" long (or close to that) or see the video for the alternate slices and knot tying option and see subtitle 'ALTERNATE' below.
- Now, take one piece of dough and make it into a long rope. You can either roll it on the counter or work between the palms of your hand in the air. It is really important that the dough is all the same width, so work towards uniformity. Do this until all of the pieces of dough are made into ropes and set them aside.
- One by one, you will make each into a 'u' shape and then, repeat these instructions until all dough is tied into knots. The 'U' shape makes it even for tying into a knot. Tie this into a knot. and fold over each end. Repeat the process until all of the ropes are tied.
- Spray the nonstick basket with some nonstick spray before you place any of the knots into the air fryer basket.
- Next, squirt some olive oil onto the pastry brush, and brush each knot with a light coating of olive oil. Then, place in the air fryer basket. Program air fryer for 4 minutes, at 380° F (which it should be preheated on anyway) and let the knots cook to a golden brown. (see below or what to do while these are cooking)
- Remove when the cycle ends, unless they are not golden brown. If the knots are not golden brown, heat for an additional minute, but do not allow them to burn.
- Directions for the Buffalo Sauce
- While the knots are in progress of air frying, prepare the buffalo sauce. Simply take 1/4 C of melted butter of spray butter, add in anywhere from 4 + dashes of Franks Hot Sauce (your heat preference is your guide here, not mine!)
- Next, add in the Garlic Salt and stir well. You do not need a ton of this mixture, but enough to coat each piece. You can easily make more, so start with less and you can always double up.
- Once the air fryer cycle has ended it is really important that you put them right into the mixtures, because the 'sop up' the butter and hot sauce mixture quite well when they are warm.
- Last, remove each of the knots to a platter using a slotted spoon as you don't want to drag any residual sauce. Serve warm, and enjoy.
Air-Fried Buffalo Garlic Knots
Ingredients
- Coconut Nonstick Spray
- 1 can of Thin Crust Pizza Dough 11 Oz in the refrigerated section
- Olive Oil & Pastry Brush
- Spray Butter (or 1/2 Stick of Butter melted)
- Franks Hot Sauce
- Garlic Salt
- Air Fryer
Instructions
- Directions For the Knots
- Preheat Air Fryer to 380° F for 5 minutes.
- Remove the dough from the canister and place it on your counter or cutting board.
- Square it out, and then cut it down the middle.
- Slice the dough into about 1/8" Wide pieces x 8" long (or close to that) or see the video for the alternate slices and knot tying option and see subtitle 'ALTERNATE' below.
- Now, take one piece of dough and make it into a long rope. You can either roll it on the counter or work between the palms of your hand in the air. It is really important that the dough is all the same width, so work towards uniformity. Do this until all of the pieces of dough are made into ropes and set them aside.
- One by one, you will make each into a 'u' shape and then, repeat these instructions until all dough is tied into knots. The 'U' shape makes it even for tying into a knot. Tie this into a knot. and fold over each end. Repeat the process until all of the ropes are tied.
- Spray the nonstick basket with some nonstick spray before you place any of the knots into the air fryer basket.
- Next, squirt some olive oil onto the pastry brush, and brush each knot with a light coating of olive oil. Then, place in the air fryer basket. Program air fryer for 4 minutes, at 380° F (which it should be preheated on anyway) and let the knots cook to a golden brown. (see below or what to do while these are cooking)
- Remove when the cycle ends, unless they are not golden brown. If the knots are not golden brown, heat for an additional minute, but do not allow them to burn.
- Directions for the Buffalo Sauce
- While the knots are in progress of air frying, prepare the buffalo sauce. Simply take 1/4 C of melted butter of spray butter, add in anywhere from 4 + dashes of Franks Hot Sauce (your heat preference is your guide here, not mine!)
- Next, add in the Garlic Salt and stir well. You do not need a ton of this mixture, but enough to coat each piece. You can easily make more, so start with less and you can always double up.
- Once the air fryer cycle has ended it is really important that you put them right into the mixtures, because the 'sop up' the butter and hot sauce mixture quite well when they are warm.
- Last, remove each of the knots to a platter using a slotted spoon as you don't want to drag any residual sauce. Serve warm, and enjoy.
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