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.

Imagine chicken wings that come out of your air fryer boasting a perfect crisp, coated with a homemade sauce that strikes just the right balance of heat and tang.

We’re all about transforming simple ingredients into something extraordinary. In this recipe, we’ll walk you through the nuances of selecting the best chicken wings, seasoning them for a depth of flavor, and achieving that coveted crispy texture — all with the healthier method of air frying.

The real game-changer? A buffalo sauce that’s so simple yet so rich in flavor, it will become your new go-to for wing night.

Air Fryer Buffalo Chicken Wings

Ingredients

• 2 lbs Chicken Wings (drums and flats), defrosted if frozen
• 1 TBS Olive Oil
• 1 TBS Baking Powder (aluminum-free)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Salt
• ½ tsp Black Pepper

For the Buffalo Sauce:

• ½ cup Buffalo Sauce
• ¼ cup Melted Butter

Instructions

1. Prep and Dry Wings

• Separate wings into drums and flats if they are whole. Make sure they are fully defrosted.
• Thoroughly pat them dry to ensure crispiness.

2. Seasoning the Wings

• In a bowl, toss the wings with olive oil.
• Mix baking powder, onion powder, garlic powder, paprika, salt, and pepper in a separate bowl.
• Coat the wings evenly with this seasoning mix.

3. Cooking the Wings

• Preheat the Air Fryer to 380°F for 2 minutes.
• Arrange your wings in a single layer in the air fryer basket, ensuring they don’t touch.
• Cook for 10 minutes, flip, and then increase temp to 400°. Cook for another 10 minutes until crispy.

4. Prepare the Buffalo Sauce

• While your chicken wings are cooking, combine ½ cup of buffalo sauce with ¼ cup of melted butter in a bowl. Mix well.

5. Tossing the Wings in Buffalo Sauce

• Once the wings are cooked and crispy, place them in a large bowl.
• Pour the buffalo sauce mixture over the wings.
• Toss your chicken wings until they are evenly coated with the sauce.

6. Serve and Savor

• Serve the wings hot, accompanied by your favorite dipping sauce and celery sticks.

If these air fryer chicken wings have spiced up your mealtime, why not spread the joy? Pin the image below to your Pinterest board and become the wing-spiration among your friends! Who knows, you might just start a crispy wing craze! 🍗🔥📌

Tips for Air Fryer Chicken Wings

Whether you’re new to air frying or a seasoned pro, these tips will help you achieve the best results with your buffalo chicken wings:

1. Choose Quality Wings: The foundation of a great wing is its quality. Opt for fresh, organic chicken wings if possible. Frozen wings are fine too, just ensure they’re completely thawed before cooking.
2. Pat Them Dry: Moisture is the enemy of crispiness. Pat the wings dry thoroughly with paper towels before seasoning and cooking. This step is crucial for getting that crispy exterior.
3. Don’t Overcrowd the Air Fryer: Air fryers work by circulating hot air around the food. If the basket is overcrowded, the wings won’t cook evenly. Cook in batches if necessary to ensure each wing gets perfectly crispy.
4. Temperature Matters: Cook the wings at a high temperature (like 400°F) to get the skin really crispy. Every air fryer is a bit different, so you might need to adjust the cooking time slightly.
5. Shake or Turn Regularly: To ensure even cooking and crispiness, shake the basket or turn the wings halfway through cooking. This prevents sticking and promotes an even golden-brown color.
6. Seasoning is Key: Don’t be afraid to experiment with different seasonings and spices in addition to the basic recipe. This can add unique flavors to your wings.
7. Sauce After Cooking: To keep the skin crispy, toss the wings in the buffalo sauce after they’ve been cooked. This prevents them from getting soggy.
8. Let Them Rest: Let the wings sit for a couple of minutes after air frying. This allows the juices to redistribute, ensuring that each bite is moist and flavorful.
9. Safety First: Always use tongs or an oven mitt when handling the basket of the air fryer. It gets extremely hot and can cause burns if touched directly.
10. Clean Your Air Fryer: After each use, clean your air fryer well. This prevents build-up of food particles and helps maintain the air fryer’s performance and longevity.

By following these tips, you’ll not only master this buffalo chicken wings recipe but also enhance your overall air frying skills. Enjoy creating a dish that’s not only delicious but also a healthier alternative to traditional frying!