Sweet meets heat, and things get a little unhinged (in the best way). These wings bring crispy firepower coated in sticky, sweet-heat sauce that doesn’t back down. Built for game day, grill days, or any night you’re hungry and feeling bold, this recipe is fast, ruthless, and packed with flavor. Napkins recommended.
Ingredients:
Wings
- 1 lb chicken wings
- 1 tbsp baking powder (for crispiness)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Black pepper to taste
Maple Buffalo Sauce
- ½ cup Savage Jerky Maple Buffalo Sauce
- 2 tbsp melted butter
- 1 tsp fresh lemon juice
- ½ tsp cayenne (optional, for extra kick)
Directions:
Pat wings very dry with paper towels. This is key for crispy skin. Toss wings with baking powder, salt, garlic powder, paprika, and pepper. Let them air-dry in the fridge for 30 minutes if you have time (next-level crisp).
Preheat air fryer to 400°F. Cook wings in a single layer for 20–24 minutes, flipping once. Warm Maple Buffalo Sauce with butter, maple syrup, lemon juice, and cayenne in a small saucepan. Toss hot wings in sauce right out of the oven or fryer so it sticks.
Serve with celery, carrot sticks, and blue cheese or ranch. Optional flex: drizzle a little extra Maple Buffalo Sauce on top.