These crispy baked buffalo chicken wings are seasoned with Old Bay and Sazon, roasted until golden, and then brushed with a light buffalo-honey glaze that caramelizes under high heat. The result? Juicy wings with crackling skin and a glossy finish that looks as good as it tastes.
Ingredients
-
4 lbs chicken wings, split at the joints and patted dry
-
2 tbsp olive oil or avocado oil
-
¾ teaspoon (about 1 ½ packets) Goya Sazón seasoning
-
¼ cup Old Bay seasoning
-
¼ cup Frank’s Buffalo Wing Sauce (plus 2 tbsp for glaze)
-
2 tbsp (30 ml) white vinegar or apple cider vinegar
-
1 ½ tbsp honey (or light brown sugar)
Instructions
1. Prep the Wings
-
Preheat oven to 400°F (200°C).
-
Line an extra-large baking sheet with foil and place a wire rack on top. This setup keeps the wings elevated so hot air can crisp all sides.
2. Season
-
In a large bowl, combine wings with oil, Old Bay, and Sazon. Toss well.
-
Add ¼ cup buffalo sauce and vinegar, mixing until every wing is coated.
-
Arrange wings skin-side down on the rack, leaving space between each one.
3. Bake for Crispiness
-
Bake on the top rack for 40 minutes.
-
Increase oven temperature to 425°F (220°C), flip wings skin-side up, and bake for another 13–15 minutes, until browned and crisp.
4. Make the Caramelized Glaze
While wings finish baking, simmer in a small saucepan for 2–3 minutes:
-
2 tbsp Frank’s Buffalo Sauce
-
1 ½ tbsp honey (or brown sugar)
-
1 tsp soy sauce (optional, for richer color)
-
A splash of vinegar (for balance)
The glaze should look glossy and lightly thickened.
5. Caramelize
-
Brush a thin layer of glaze over the hot wings.
-
Return them to the oven and broil for 2–3 minutes, or until the glaze bubbles and caramelizes. Keep a close eye so it doesn’t burn.
6. Serve
-
Let rest 5 minutes, then serve hot with extra sauce or a creamy dip.
Tips for the Best Caramelized Wings
-
Dry first: Patting wings dry before seasoning is the foundation of crisp skin.
-
Don’t overload glaze: A light brush is enough — too much will soften the crust.
-
Watch the broiler: Sugar caramelizes fast; pull them the moment they bubble and shine.
Make Ahead & Storage
-
Make Ahead: Wings can be seasoned and refrigerated up to 8 hours before baking.
-
Storage: Keep leftovers in an airtight container for 3 days. Reheat in the oven at 375°F for 10–12 minutes to bring the crisp back.
Frequently Asked Questions
How do I get chicken wings crispy in the oven?
For the crispiest texture, pat the wings completely dry before seasoning. Baking them on a wire rack over foil allows hot air to circulate, crisping all sides. Starting at 400°F and finishing at a higher temperature (425°F) helps render fat and achieve that golden crunch.
Can I use frozen chicken wings?
Yes, but make sure they’re fully thawed and dried before seasoning. Any excess moisture will cause steaming instead of crisping.
What does Goya Sazón add to the wings?
Goya Sazón brings a subtle garlic, coriander, and annatto flavor that enhances color and depth. It pairs well with Old Bay’s bold seasoning and balances the tangy buffalo sauce.
Can I skip the Old Bay seasoning?
You can, but Old Bay adds a savory, slightly spicy coastal flavor that sets these wings apart. If you omit it, consider replacing with a mix of paprika, garlic powder, and celery salt for similar depth.
How do I make the wings spicy or mild?
-
Spicier: Add extra Frank’s Buffalo Sauce or a pinch of cayenne pepper to the glaze.
-
Milder: Use less buffalo sauce and balance with more honey or brown sugar for a sweet heat finish.
Can I air-fry these wings instead of baking?
Absolutely. Cook at 380°F for 22–25 minutes, shaking halfway, then finish at 400°F for 3–5 minutes for extra crispiness. Brush with glaze and broil or air-fry again briefly to caramelize.
What’s the purpose of the glaze?
The glaze adds a caramelized, sticky coating that clings to each wing — giving you a sweet-and-spicy finish and extra shine. A quick broil brings out the glossy, restaurant-style look.
Can I use brown sugar instead of honey in the glaze?
Yes. Light brown sugar melts beautifully and adds a hint of molasses, giving the wings a deeper caramel flavor.
How do I prevent the glaze from burning?
Keep a close eye during the broil step — 2–3 minutes is plenty. If you’re unsure, broil on the middle rack instead of the top to reduce direct heat.
Can I make these wings ahead of time?
Yes. Bake them fully, cool, and refrigerate. Before serving, reheat at 400°F for 10–12 minutes to crisp back up, then glaze and broil just before serving for that fresh-cooked finish.
What dips go best with these wings?
They pair perfectly with blue cheese dressing, ranch, or even garlic yogurt dip. For a twist, serve with honey mustard or creamy avocado dip for a cooling balance.
