These baked buffalo chicken wings are oven-crispy then tossed in a classic homemade buffalo sauce. A lighter game day snack that delivers big flavor!

Crispy baked buffalo chicken wings dipped in creamy ranch dressing with celery sticks on the side.

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Jamielyn Nye

Crispy Buffalo Wings without Frying

I love making crispy baked buffalo chicken wings when I want all the crunch of boneless chicken wings but without the mess of deep frying. They come out incredibly crispy on the outside, tender and juicy inside, and coated in a buttery homemade buffalo sauce that everyone loves.

The key is to crispy baked chicken wings is keeping things simple. I dry the wings really well, toss them with baking powder, then bake them at a high temperature on a wire rack set over a baking sheet. No flour, no frying, and still perfect for game day or anytime wing cravings hit.

XO - Jamielyn

Ingredients Notes

Ingredients for baked buffalo chicken wings including chicken wings, butter, hot sauce, salt, pepper, and baking powder.

Find the full printable recipe with specific measurements below.

  •  Chicken wings & drumettes: Whole chicken wings are quite large, if you want similar wings to what you see at a restaurant buy chicken wingettes or split wings.
  • Baking powder, salt and pepper: This is all you need to coat the wings. Sometimes I add a dash of cayenne pepper, garlic powder and onion powder for extra flavor.
  • Buffalo sauce: Frank’s Redhot sauce and unsalted butter. I always add brown sugar for a touch of sweet and spicy. You can also use your favorite buffalo wing sauce.

How to Make Baked Buffalo Chicken Wings

Pat chicken with paper towels to remove moisture until completely dry. Then in a zip-top bag, toss baking powder, salt, and pepper together until combined. Add chicken wings and shake until coated.

Raw chicken wings being patted dry with paper towels before baking.

Place wings on a baking rack coated in non-stick spray and set over a rimmed sheet pan lined with aluminum foil. Bake at 425°F for 25 minutes. Flip and bake another 15-20 minutes until golden brown.

Baked buffalo chicken wings being brushed with homemade buffalo sauce on a baking sheet.

In a small bowl, stir together hot sauce, melted butter, and 1-2 teaspoons brown sugar. Brush on top of the chicken wings and serve immediately with blue cheese dressing and celery sticks.

Oven Baked Buffalo Wings Tips

  • Drying the wings. If time allows, after you pat the chicken wings dry, place them in the fridge overnight.
  • Use a wire rack over a baking sheet. This allows the grease to drip off the crispy baked buffalo wings giving them a crispy exterior. I use the metal cooling rack that I use for cookies.
  • Swap baking powder for cornstarch. If baking powder leaves a metallic taste in your mouth, use cornstarch instead. Your baked buffalo wings will still be super crispy!
  • Flip halfway through baking. This ensures both sides of the oven baked buffalo wings get crispy.
  • Don’t toss in sauce until after they are baked. Otherwise they won’t get crispy!
Crispy baked buffalo chicken wings dipped in creamy ranch dressing with celery sticks on the side.

Need more chicken wing recipes? Teriyaki chicken wings are another crowd-pleasing game day appetizer!

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Crispy baked buffalo chicken wings on a serving platter with ranch dressing and celery.

Baked Buffalo Chicken Wings

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10
These baked buffalo chicken wings are oven-crispy then tossed in a classic homemade buffalo sauce. A lighter game day favorite that delivers big flavor!
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Video

Ingredients 

  • 1 ½ – 2 pounds fresh chicken wings & drumettes , wing tips removed (about 20 fresh)
  • 1 Tablespoon baking powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Optional Sauce

  • ½ cup Frank's Original Red Hot Sauce
  • 6 Tablespoons salted butter , melted
  • 1-2 teaspoons brown sugar , optional

For serving: Celery sticks, Ranch or Blue cheese dressing

Instructions

  • Prep. Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan for less greasy and ultra crispy wings.
  • Dry chicken. Pat chicken with a paper towel until completely dry. Let dry, uncovered, overnight in the fridge, if time allows.
  • Coat chicken. In a zip-top bag, shake 1 Tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper until combined. Add the chicken and shake until coated. Place on top of the foil or rack.
  • Bake 25 minutes. Flip and bake an additional 15 to 20 minutes, or until crispy.
  • In a small bowl, stir together 1/2 cup hot sauce, 6 Tablespoons butter, and 1-2 teaspoons brown sugar, if using until combined. Brush on top of the chicken.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: These wings are best served the first day, but you can store them in a storage container in the fridge up to 3 days. Best reheated in the air fryer or oven until warm. 

Nutrition

Calories: 145kcal, Carbohydrates: 1g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 46mg, Sodium: 683mg, Potassium: 182mg, Fiber: 0.04g, Sugar: 0.4g, Vitamin A: 264IU, Vitamin C: 0.3mg, Calcium: 59mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.