Season the chicken wings

• In a bowl, combine the seasoned salt, chicken bouillon, sazon, paprika, garlic powder, onion powder and black pepper.
• Add the oil to the washed wings, then add the seasoning mix.
• Mix with your hands until the wings are evenly coated.

Marinate the wings

• Cover the bowl and let the wings sit so the flavors develop.

Air fry the wings

• Place the wings in the air fryer basket in a single layer.
• Fry at 180 °C (360 °F), working in batches if needed.
• Remove the cooked wings and repeat with the remaining batch.

Boil the potatoes, sausage and eggs

• Bring a pot of water to a boil and season it with the seasoned salt, chicken bouillon, sazon, paprika, garlic powder, onion powder and black pepper.
• Add the eggs, petite potatoes and andouille sausage.
• Cover and cook until the potatoes are tender.

Add the corn

• Add the chopped corn on the cob to the pot.
• Cover and continue cooking so the corn stays crisp.

Make the honey buffalo sauce

• In a skillet, melt the butter with the grated garlic.
• Stir in the buffalo sauce, hot sauce, honey and a little of the seasoned boiling broth.
• Simmer, stirring, until the sauce thickens.

Assemble the wing boil

• Drain the boiled potatoes, sausage, corn and eggs and arrange them with the air-fried wings.
• Sprinkle paprika over the top for color.
• Pour the sauce over everything and toss if you like.
• Finish with dried parsley and serve.