Our Thai sweet chili chicken wings are out of this world delicious and so simple to make. You’ll bake the wings to sticky perfection and then toss them with even more delicious sticky Asian sweet chili glaze. So good!

Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients!

It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, spicy glazed chicken wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!

Key Ingredients

• Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
• Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. I also use sweet chili sauce to make the dressing for this Thai chicken salad!
• Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze.
• Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame.
• Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.

Find the full recipe with measurements below.

How to Make Sweet Chili Chicken Wings

These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste.

Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking.

Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them.

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This healthy, baked buffalo cauliflower wings recipe has crispy cauliflower tossed with a simple spicy buffalo sauce! Such a delicious vegetarian appetizer!

My favorite cauliflower wings are a vegetarian spin off our classic Buffalo Hot Wings, and I have to tell you, everyone in my family LOVES them (even the meat eaters). I use my Homemade Buffalo Sauce to make this recipe, and I highly recommend that you do, too!

My favorite cauliflower wings are quicker and easier than a lot of the recipes you’ll find online. We skip the breading and batter, and instead rely on my favorite method for roasting cauliflower to guarantee they turn out golden brown and crisp. I use the same method for this Chili Lime Roasted Cauliflower, and love it!

Key Ingredients

• Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy cauliflower.
• Oil, Salt, and Pepper: Before tossing the cauliflower florets with buffalo sauce, you’ll roast them with oil, salt, and pepper. I love olive oil or avocado oil for roasting veggies.
• Homemade Buffalo Sauce: This is what makes these vegetarian wings so delicious! Our homemade sauce below combines hot sauce (like Frank’s or Crystal’s), butter (you can use plant-based butter if you need to), garlic powder, and a touch of honey. If you want to make these vegan, leave out the honey and use plant-based butter.

Find the full recipe with measurements below.

My Tips for Making Buffalo Cauliflower Wings

Tip 1: Skip the breading. Trust me, you can skip adding flour, breading, and batter. Baking at a high temperature is all you need for crispy edges and tender middles. To make cauliflower wings, separate your head of cauliflower into florets of similar size, then toss them with oil, salt, and pepper. Spread them onto a baking sheet and roast until the edges are crisp and the middles are tender. Skipping the breading/batter also means this recipe is gluten-free.

Tip 2: Use homemade buffalo sauce. We highly recommend trying our homemade buffalo sauce. When you make your own, you can use your favorite homemade or store-bought hot sauce (I love Crystal). While the cauliflower roasts, make your buffalo sauce in a small saucepan by melting the butter (or plant-based butter) into the rest of the ingredients until a sauce forms.

Tip 3: Toss with some sauce, then bake a little longer. This small step guarantees the roasted cauliflower soaks up all of the yummy buffalo flavor. After baking the cauliflower, remove it from the oven and pour the sauce over it right on the baking sheet. Toss really well, spread the cauliflower wings back onto the baking sheet, and roast for an additional 5 minutes.

Tip 4: Don’t forget the dipping sauce. Serve cauliflower wings with our Homemade Blue Cheese Dressing or Ranch Dressing! Or, use your favorite vegan dipping sauce from the store!

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With our crispy buffalo wings recipe, you can skip the oil and fryer and make delicious, crispy baked wings that rival your favorite restaurants.

This recipe guarantees crispy and delicious chicken wings. You are going to LOVE them! They are perfect for serving a crowd. I use my easy buffalo sauce, and love to serve them with the blue cheese dressing shared below.

This is my favorite method for making chicken wings at home, so we’ve shared a few different versions over the years. You might also enjoy these BBQ wings, spicy glazed wings, and these sticky sweet chili wings.

Key Ingredients

• Chicken Wings: Depending on where you buy them, they are sold as the whole wing or separated into a drumstick and wingette. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
• Buffalo Sauce: I love using my favorite homemade buffalo sauce. It’s easy and quick to make. You can make it while your wings bake in the oven with butter, hot sauce (like Crystal), garlic powder, and a bit of honey. It’s delicious and I think it tastes better than the store-bought.
• Blue Cheese Dip: I love these served with thick blue cheese dip, so I’ve shared a quick recipe below, but if you prefer ranch, I highly recommend trying our homemade ranch. I also have this thinner blue cheese dressing.

Find the full recipe with measurements below.

How to Make Crispy Baked Wings

Tip 1: Use an oven-safe rack. For the crispiest wings, use an oven-safe baking rack inset into a rimmed baking sheet (like in my photos and video). This rack lifts the wings and allows some airflow around them. I use the same setup when baking crispy bacon.

Tip 2: Pat dry before baking. It’s really important to pat your wings dry, helping them crisp up in the oven even more. And don’t forget to season them with salt! I don’t use any other seasonings, but feel free to do so if you’d like.

Tip 3: Bake wings at a higher temperature. I bake my chicken wings in a 425°F oven until crispy, usually 30 to 45 minutes. Adam and I really love them when they are extra crispy, so I continue baking until they have had enough chance to render their fat and crisp up the skin. That means I usually cook them a few more minutes than necessary to reach an internal temperature of 165°F.

Tip 4: Try our homemade buffalo sauce. Once your wings are ready, toss them in your favorite sauce. Our homemade wing sauce combines melted butter, hot sauce (I use Crystal), and a little garlic powder. I also like adding a slight drizzle of honey, balancing the sauce and making everything taste even better.

Serving Suggestions

Celery, carrot sticks, and blue cheese or ranch dressing are classic sides. I love serving them alongside creamy coleslaw, refreshing cucumber salad, or creamy potato salad to turn them into a meal.

You can also serve wings with crispy baked French fries, potato wedges, or try these roasted fingerling potatoes with its creamy sauce for dipping. I also highly recommend browsing our game day recipes category for more ideas.

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Our brown sugar baked BBQ chicken wings are easy for you to make at home. With our recipe, you can skip the oil and fryer and make amazing wings tossed in our delicious homemade barbecue sauce. These barbecue wings are sweet, smoky, and just a little sticky!

We love chicken wings, but the last thing we want to do at home is use a deep fryer. That’s why we’re such big fans of baking chicken wings at home. For this BBQ chicken wings recipe, we use the same method as our crispy baked hot wings, but instead of tossing the baked wings with buffalo sauce, we use our easy homemade BBQ sauce.

This recipe guarantees crispy and delicious wings! They are also perfect for serving a crowd. This simple recipe lets you make big batches of wings with little work from you. For more recipes like this, look at our spicy chicken wings or these sweet chili chicken wings.

Key Ingredients

• Chicken Wings: We use chicken wings already split into the drumstick and wingette. Most stores sell them this way, but you can separate them yourself if you need to. You can also leave them whole (I do this in my grilled wings recipe). The recipe works either way. If you need guidance on separating the wings, check out our tutorial on how to cut a chicken wing.
• Homemade BBQ Sauce: For the BBQ sauce, we use a sauce similar to the one we use for our oven baked ribs. You’ll need ketchup, brown sugar, apple cider vinegar, Sriracha, soy sauce, and cumin. It’s quick and easy. I also love this sweet and tangy BBQ sauce, which also works well with these wings.

How to Make BBQ Chicken Wings

Making BBQ wings at home is so easy. Below, we share how we make them, how long it takes to bake wings so they are crispy, and a quick and easy barbecue sauce to coat them in. There are 3 things to keep in mind for making the best wings:

1. Instead of frying them, bake the chicken wings on a wire rack inside a rimmed baking sheet and toss in some homemade BBQ sauce. By cooking the chicken wings on a wire rack, fat drips away from them while they bake, helping to make them extra crispy.
2. Bake the chicken wings at a high oven temperature (we like 400ºF) for 35 to 45 minutes. (You can bake wings at an even higher temperature, but depending on your oven, you might find the oven smokes a little.)
3. Toss the baked wings with more BBQ sauce. Then, serve them with your favorite dipping sauce. We like homemade ranch or blue cheese dressing.

Easy BBQ Chicken Wings

• PREP
  15 mins
  
• COOK
  45 mins
  
• TOTAL
  1 hr
  

Sweet, smoky, and just a little spicy, the sauce for these baked BBQ chicken wings comes together in 5 minutes and is fantastic. If you have a favorite store-bought BBQ sauce, feel free to use it instead. Baking your wings on a rack inset to your baking sheet helps make them extra crispy, so if you have one, use it!

Serves 6

You Will Need

3 pounds (1.3kg) chicken wings, separated at joints, tips discarded

1 cup (250g) ketchup, try homemade ketchup

1/2 cup (100g) lightly packed brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Sriracha chili sauce

1 teaspoon light soy sauce

1/2 teaspoon ground cumin

Directions

1Heat oven to 400°F (204°C). Set a wire rack inside a large-rimmed baking sheet. Spray rack with nonstick cooking spray.

2Make BBQ sauce: In a medium saucepan over medium heat, stir together the ketchup, brown sugar, vinegar, Sriracha, cumin, and soy sauce. Cook for 2 to 3 minutes or until the sugar dissolves. Taste and adjust with additional soy sauce or sugar.

3Divide the sauce in half, saving half for serving the wings.

4Toss the chicken wings with the remaining half of BBQ sauce, and then place onto the prepared baking sheet.

5Bake the chicken wings, turning once during cooking, until an internal thermometer registers 165°F, 35 to 45 minutes.

6Serve the baked wings with the sauce you set aside earlier, either on the side or tossed with the chicken.

Adam and Joanne’s Tips

• No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.
• BBQ sauce: You will need 1 ¼ cups barbecue sauce, homemade or store-bought.
• We have used the USDA database to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
554
/
Total Fat
29.2g
/
Saturated Fat
8g
/
Cholesterol
251.6mg
/
Sodium
694mg
/
Carbohydrate
30.4g
/
Dietary Fiber
0.1g
/
Total Sugars
27.2g
/
Protein
39.9g

AUTHOR:

Joanne Gallagher

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These air fryer BBQ chicken wings are tender and juicy inside, crispy on the outside, and slathered in the most finger-licking homemade BBQ sauce that clings to every bite. No oven. No deep frying. Just YUM.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Recipes

Every time I make these air fryer BBQ chicken wings, someone asks me for the recipe. They taste indulgent and naughty, but because they’re not deep-fried, you could practically call them healthy.

The wings get crispy on the outside, stay tender and juicy inside, and then get tossed in a smoky, tangy, slightly sweet BBQ sauce that’s made from scratch (or store-bought if you’re in a rush). It’s ideal for hot summer days when you don’t want to turn on the oven. Oh, and if you want to flex a little, toss them on the grill after saucing for that fire-charred finish.

Each serving has solid protein and way less fat than fried wings. Trust me, they’re a crowd-pleaser!

You might also like: salt and pepper chicken wings, hot honey chicken wings, dry rub chicken wings, honey soy chicken wings, my healthy Paleo chicken wings, or Portuguese-style spicy sticky chicken wings. Check out this air fryer kielbasa as well.

What You’ll Need

Here is what you’ll need for these air fryer BBQ chicken wings. Find the full measurements in the recipe card below.

• Chicken wings – wingettes and drumettes, the perfect combo of meaty and crispy.
• Olive oil – helps the seasoning stick and gives that golden crisp. You can use oil spray here.
• Spice rub – Smoked paprika adds that subtle BBQ smokiness, while garlic and onion powders give you that classic flavor base for savory oomph. Plus, salt and pepper – never skip, flavor starts here.

For the Homemade BBQ Sauce:

• Ketchup for the sweet-tangy tomato base (tomato sauce in Australia is a-okay!)
• Molasses adds rich, smoky sweetness and dark color. Treacle works too. You will find these in the baking sections of the supermarket. No molasses or treacle? Use extra brown sugar.
• Brown sugar – optional, for a sweeter finish. I add a tablespoon or so. Use only molasses if you want a less sweet, old-school flavor.
• Vinegar (white wine or apple cider) – gives that signature tang.
• Worcestershire sauce – for depth and umami (basically magic).
• Garlic and onion powders, smoked paprika, cayenne – spice it your way.
• Salt and pepper – again, don’t skip.
• Speed hack: You can use store-bought BBQ sauce if you’re in a rush.

How To Make Air Fryer BBQ Chicken Wings

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken wings in the air fryer.

• Pat the wings dry (this is THE trick to getting that crisp skin).
• Toss with oil, spices, salt, and pepper.
• Air fry at 390°F (200°C) for 20–25 mins, shaking halfway.

• Meanwhile, simmer all the sauce ingredients in a small saucepan or pan until slightly thickened (about 5–8 mins).
• Toss the cooked wings in the BBQ sauce.
• Air fry again for 2–3 minutes to caramelize the glaze.

Watch The Video

Recipe Tips

• Dry your wings well — moisture = sogginess.
• Don’t sauce the wings before air frying the first time or you’ll end up with burnt sugar.
• If you’re BBQ-ing: toss the wings in sauce after air frying, then finish on the grill.
• Use both molasses and brown sugar if you like a thicker, richer sauce. Or skip the sugar entirely for a more savory profile.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5–7 minutes at 350°F (175°C). You can freeze them, but fresh is best for crispiness.
• Make-ahead tips: The BBQ sauce can be made up to a week ahead — store in the fridge. Wings can be seasoned and refrigerated (uncooked) for up to a day in advance.

Serving Suggestions

These wings are the life of the party all on their own, but they’re also great with:

If you’ve tried these air fryer BBQ chicken wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Recipes

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These hot honey chicken wings are crispy, sticky, sweet, and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Recipes

These hot honey chicken wings are the kind I make when I want something super tasty with minimal fuss. They’re crispy on the outside (thank you, baking powder trick!), juicy on the inside, and coated in a sticky glaze that’s sweet from the honey, tangy from lime, and has just enough heat to keep things interesting. This flavor combo is also used in my super popular boneless skinless chicken thighs recipe.

The flavor hits all the right notes — savory, spiced, a little smoky. Plus, no deep-frying required. You can make them in the oven or air fryer, and they’re way lighter than traditional wings. I’ve made these a bunch of times now for dinners and parties, and people always go back for seconds (and thirds).

Each serving is about 220 calories with 15 grams protein, 4 grams carbs, and 15 grams fat—so it’s a pretty decent macro balance, too.

You might also like: salt and pepper chicken wings, hot honey chicken tenders, air fryer bbq chicken wings, dry rub chicken wings, baked honey soy chicken wings, sticky Portuguese chicken wings, or paleo chicken wings.

What You’ll Need

Here is what you’ll need for this hot honey chicken wings recipe. Find the full measurements in the recipe card below.

• Chicken wings – I usually buy pre-cut chicken wings, but you get whole wings and cut them yourself.
• Olive oil – Helps the seasoning stick and promotes crispiness.
• Spice Rub: Salt (essential for flavor), garlic powder and onion powder for that savory backbone, smoked paprika (a little smoky, a little sweet), and baking powder – not a flavor ingredient, but it gives you that bubbly, golden, crispy skin.
• Glaze: Hot honey – Store-bought or homemade (I’ve got a recipe if you want it) and lime juice for bright, tangy finish that balances the sweetness.

Swap tips: Don’t have smoked paprika? Regular sweet paprika will work. You can use lemon juice instead of lime in a pinch. No hot honey? Use regular honey and chili powder, or Sriracha hot sauce.

How To Make Hot Honey Chicken Wings

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for hot honey chicken wings.

• Preheat oven to 410°F / 210°C and place a wire rack on a lined baking sheet. You can use foil or baking paper to catch the drippings.
• Mix salt, garlic powder, onion powder, smoked paprika, and baking powder in a small bowl.
• Pat wings super dry, then toss with olive oil and spice mix.

• Arrange on the rack in a single layer, skin side up.
• Bake 22 minutes, flip, and bake another 20 minutes until crispy and browned.
• Toss with hot honey and lime juice while hot. Serve!

Watch The Video

Recipe Tips

• Don’t skip the drying step — extra moisture = less crisp.
• Baking powder is the secret to that crackly skin without frying.
• For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.
• Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.
• Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.
• Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!
• Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.

Serving Suggestions

These are so good on their own, but I also love them with:

If you’ve tried these hot honey chicken wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Greek Air Fryer Wings are amazing for an appetizer or a main dish, and marinating the wings adds amazing flavor. These Greek wings are delicious with Whipped Feta Dip, but the recipe gives other options as well.

PIN the recipe for Greek Wings to try them later!

These tasty Greek Air Fryer Wings are an amazing appetizer or main dish that has those Greek Flavors so many people like! I’ve always enjoyed chicken wings as a low-carb appetizer in a restaurant. But I’m not sure I would have tried making them at home until my brother Rand raved about Greek Wings he made to enjoy as a main dish. And I realized wings would be perfect to cook in the Air Fryer and serve with my favorite Whipped Feta Dip.

I cut down and simplified the inspiring recipe to get Greek wings that are flavorful and also easy to make in the Air Fryer. But I want to emphasize, don’t skip the step of marinating the wings to add amazing flavor! We marinated them overnight the first time we tested the recipe and that worked well. But if that isn’t possible, I recommend a minimum of four hours marinating time (and eight hours or more is even better.)

This recipe uses 1 1/2 pounds of wing pieces which made 16-18 individual wings, but if you’re cooking for a crowd it can definitely be doubled. And whether you serve the wings as an appetizer or a main dish, everyone will love this easy recipe that’s extra low in carbs! See tips below for other dips that would be great with the air fryer wings. And I’m reminding you about this fun recipe for cooking wings for my Friday Favorites this week, and I hope you try the recipe soon!

What ingredients do you need?

(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• freshly-grated lemon zest (optional, but recommended)
• fresh-squeezed lemon juice
• extra-virgin olive oil
• Minced Garlic (affiliate link) 
• salt
• Dried Oregano (affiliate link)
• trimmed chicken wings
• Whipped Feta Dip for serving (optional; see other options below)

Which Air Fryer did I Use?

I’m crazy about the Cuisinart Convection Air Fryer Toaster Oven (affiliate link) which is what I used for this recipe. This air fryer has a large basket, which let me fit 17 chicken wings, and I find this model easy to use. I also like the convenience of having an air fryer that stays out on the counter. (Use Air Fryer Recipes to see all Air Fryer recipes on this site.)

What gives these Air Fryer wings the Greek Flavors?

The Greek flavors in this recipe come from olive oil, lemon, garlic, and oregano, which are traditionally used for marinating Greek Lemon Chicken. And if you serve the wings with the Whipped Feta Dip that adds another Greek flavor.

Do chicken wings need to be trimmed?

I bought a six-pack of what Costco called Chicken Party Wings and used two of the packages for this recipe. The Kirkland wings from Costco were pretty well-trimmed, but when I looked at packages of wings at my grocery store it seemed like most of them would need trimming. Personally I enjoy wings the most when they just have a moderate amount of skin, and I always want to trim off some fat.

Can you cook Greek Wings in the oven?

I haven’t tried cooking these wings in the oven, but if you want to try it I would set the temperature at 400F/205C. Then cook the wings on a baking sheet until they’re crispy and the thickest part of the wing has reached a temperature of 165F/75C. Cooking time in the oven will be definitely longer than in the Air Fryer.

How low in carbs are the Greek Air Fryer Wings?

For an appetizer-sized serving of 4-5 wings, this recipe has only 1 net carb and 10 grams of protein! That doesn’t include the Feta Dip, but that’s also extra low in carbs.

What other dips would be good with Greek Air Fryer Wings?

We did LOVE these wings with the Whipped Feta Dip. But here are some other tasty options:

How to Make Greek Air Fryer Wings:

(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used Kirkland Party Wings, and we used two packs from the six-pack for this recipe
2. Trim the wings if needed.
3. Zest a lemon and then squeeze the juice
4. Whisk together lemon zest (if using), lemon juice, olive oil, garlic, oregano, salt, and pepper
5. Let wings marinate at least four hours in the fridge; marinating overnight or eight hours is even better
6. When you’re ready to cook, drain wings and discard the marinade
7. Let wings come to room temperature and preheat Air Fryer to 400F/205C. (Preheat without the rack in the Air Fryer if you are going to use Air Fryer Parchment Paper, which I recommend.
8. Line rack with Air Fryer Parchment Paper (if using) and arrange wings so they are not touching each other. (If you have a smaller Air Fryer you may need to cook in two batches.)
9. Cook wings 8 minutes, or until the first side is getting brown
10. Remove Air Fryer basket and turn wings over with tongs or a fork
11. Put basket back in the Air Fryer and cook until second side is golden brown and wings are 165F/75C in the thickest part. (For us that was about 6 minutes on the second side, but other Air Fryer models might take more or less time.
12. While the wings cook, make the Whipped Feta Dip (or other dip or sauce of your choice.)
13. Serve the Greek Wings hot, with plenty of napkins!

Make it a Low-Carb Meal:

This recipe makes four appetizer servings, but probably 3 servings if you serve it as a meal. The Greek Air Fryer Wings would taste amazing with one of these side dishes:

More Chicken with Greek Flavors:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Air Fryer Wings are good recipe for low-carb or Keto diets. Wings are not recommended for the original South Beach Diet, due to the amount of fat.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Greek Wings with Whipped Feta Dip were first posted in 2023. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

This recipe for Old Bay Wings is my recreation of some of the best chicken wings I’ve ever had. It was at a restaurant in upstate New York, and I was hooked after the first bite.

I managed to corner the chef and ask him what made them so darn good. He was kind enough to share his secrets: a combination of browned butter and Old Bay seasoning.

I raved about them so much to my husband that he insisted we try it for ourselves. So I immediately got to work. I used my best tricks for making crispy keto chicken wings, and then played with the proportions until I got it just right.

You are going to be so glad I did!

Why you will love these wings

The original recipe, from Northstar restaurant in Ithaca, calls for smoking the wings. And while I do happen to own a smoker, I wanted to make a version that was accessible the average home cook. These Old Bay wings are definitely doable and worth doing at your first opportunity.

While seasoning chicken with Old Bay is nothing new, the addition of the brown butter makes this recipe extra special. And tossing the wings with baking powder allows you to get truly crispy skin in the oven. I use the same method for my Cajun Wings too.

The method is easy and results in succulent chicken that really is finger-licking good.

Ingredients you need

• Chicken wings:  I made 3 pounds of wings for this recipe, but you could easily do more or less, depending on what you need. You can use fresh or frozen wings. If using frozen, make sure to thaw them completely.
• Baking powder: This is the secret to crispy oven-baked wings, and trust me it works!
• Butter: You are going to love the brown butter flavor in these wings! It also helps the seasoning stick to the wings.
• Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika.

Step-by-step directions

Tips for success

Make sure you pat the wings VERY dry before adding the baking powder. Otherwise it clumps up and doesn’t dust the wings lightly as it should.

Make sure to get aluminum free baking powder, as the kind with aluminum can leave a metallic taste on your wings. And make sure you are using baking POWDER, and not baking SODA.

Don’t add salt to this recipe, since both baking powder and Old Bay include salt. Also make sure that you go lightly on the Old Bay seasoning and add after you taste.

Air-fryer method: The baking powder trick is one of the best ways to get truly crispy oven-baked wings. However, you can also get really crispy, delicious wings in an air fryer. Simply toss the wings with baking powder, and air fry for 20 to 25 minutes. You can follow the same instructions I use for my Pickle Brined Chicken Wings.

Frequently Asked Questions

What to serve with Old Bay Wings

1

Cauliflower Potato Salad Recipe

This cauliflower potato salad recipe goes with all your grilling favorites. It’s creamy, flavorful, and packed with classic potato salad ingredients. You won’t miss the spuds with this perfect keto side dish. 

Check out this recipe

2

Creamy Feta Dressing

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Everything Bagel Cucumber Bites

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Old Bay Wings Recipe

Servings: 6 servings

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

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• Preheat the oven to 250ºF and place a baking rack over a rimmed baking sheet. Lightly grease the baking rack.

• Pat the wings very dry. Place half of the wings in a heavy duty ziploc back and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings on the prepared rack. Repeat with the remaining wings and the remaining baking powder.

• Arrange the wings in a single layer on the rack and bake in the lower third of the oven for 30 minutes.

• Increase the oven temperature to 425ºF and move the baking sheet to the upper third of oven. Continue to bake for another 20 to 30 minutes, until crispy. You can flip them once if you like.

• In a medium skillet over medium heat, cook the butter until it becomes a deep amber, 4 to 5 minutes. Watch carefully so it does not burn.

• Transfer the wings to a bowl and pour the butter over. Toss to combine. Sprinkle with Old Bay to taste (it can get pretty salty so a light hand is best until you see how they taste).

Serves 6 as a main course. How many wings per serving depends on how large the wings are. 
Storage Information: Store any leftovers in an air tight container in the fridge for 3 or 4 days. You can re-heat them in a warm oven, although they will never be quite as crispy as when they are freshly cooked.

Serving: 1half pound wings | Calories: 327kcal | Carbohydrates: 2g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Fiber: 0.1g

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