Baked Skillet Buffalo Wings

5 from 5 votes

These Baked Skillet Buffalo Wings are delicious in every bite! Crisp right out of the Air fryer, drenched in hot buffalo sauce with a hint of BBQ sauce and maple syrup to balance the heat, these wings remain a staple hand-held food for easy weeknight dinners, appetizer platters, Holiday gatherings, and more.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Main Course

Keyword: air-fryer, baked, chicken, classic, dinner, easy, fall recipe, food, holidays, homemade, indulge, recipe, savory, skillet, spicy, traditional

Servings: servings

Calories: 895kcal

Author: Shanika

Ingredients

2 lbs. organic chicken wings, cut + seasoned overnight/refrigerated (See Notes!)
2 large eggs, lightly beaten (For Egg Wash)
2 cups organic all-purpose flour (I use Bob's Red Mills; See Notes!)
2 cups Buffalo sauce, Store-bought or Homemade (See Notes!)
½ cup BBQ sauce, Store-bought or Homemade (See Notes!)
2-3 Tbsps pure maple syrup (See Notes!)
1-2 Tbsps red pepper flakes
pinch of sea salt
1 tablespoon unsalted butter
1 teaspoon black pepper
1 tablespoon smoked paprika
2 Tbsps dried parsley

US Customary - Metric

Instructions

Air-Fryer Phase:

To begin, simply remove your chicken wings from the refrigerator so that they can “rest” at room temperature for about 30 minutes or so. In the meantime, preheat your Air Fryer to the instructed temperature/setting and set the timer.
Once at room temp, place each wing in your egg wash and then lightly toss in seasoned flour (including smoked paprika, dried parsley, and black pepper). Repeat until all wings are coated.
Line your wings (evenly spread out) into the frying compartment and lightly spray them with cooking spray. Close the Air Fryer drawer and bake the wings for about 40-45 minutes, flipping them over to their opposite sides at the halfway point as instructed on your Air Fryer. **NOTE: Once you’ve flipped wings, be sure to lightly spray them again with cooking spray.**
Meanwhile, make your sauce by adding 2 Tbsps of butter to a skillet on medium high heat and stirring it a bit until it melts. Next, add the buffalo sauce, maple syrup, BBQ sauce, red pepper flakes, and pinch of salt. Let it simmer for about 5 minutes until it becomes bubbly.
Preheat oven to 425 degrees Fahrenheit.

Oven-Phase:

Once wings are fried, remove from air fryer and add them to a lightly greased medium skillet.
Pour buffalo sauce mixture onto wings, ensuring that all wings are completely covered. Bake wings for 15-20 minutes, until all sauce is thickened and 'baked unto' wings.
Once done, remove from oven and serve immediately with your perfect side or dipping sauce.
Bon Appetit!

Notes

CHICKEN WINGS: To season wings and refrigerate overnight—First: clean, wash, + pat dry wings. Add 1 teaspoon sea salt, 1 teaspoon black pepper, 2 Tbsps smoked paprika, 1 tablespoon dried parsley, pinch of cayenne pepper, 1 tablespoon dried thyme into a bowl with your wings and massage until fully coated. Place everything in a zip loc bag and store in the refrigerator overnight or for at least 4-6 hours, until everything marinates.

OVEN OPTION: If you don't own an Air Fryer, you can always bake them in the oven unto a large baking sheet that is lined with parchment paper on 375 degrees Fahrenheit for 40-45 minutes. Just follow the same steps as the "Air Fryer Phase".

BBQ SAUCE: If using store-bought BBQ Sauce, I love using Stubb’s Original BBQ Sauce! All Gluten-Free and no preservatives. Otherwise, you can make your own Homemade BBQ Sauce from my previous recipe—-instructions in the Notes!

HOMEMADE BUFFALO SAUCE (VEGAN + GF): To make your own buffalo sauce, Veganosity has a great recipe that is super easy!

FLOUR: To ensure that wings are Gluten-Free, simply substitute all-purpose flour for oat flour or a Gluten-Free flour. You can also grind GF oats to make it into oat flour.

SWEETENER: You can substitute maple syrup with honey or agave, if preferred.

STORAGE: Leftover wings can be stored in an air-tight container and refrigerated for 3-5 days.

Nutrition