Fulfill your cravings with our oven baked Buffalo wings – crispy, succulent, and drenched in a rich homemade Buffalo sauce. They’re baked, not fried, for a guilt-free appetizer!
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Baked Buffalo Wings Recipe
To me, there’s nothing better than biting into a freshly cooked Buffalo chicken wing! There’s something magical about the crispy exterior, succulent meat, and tangy, spicy homemade buffalo sauce that keeps me coming back for more.
Why This Recipe Works
- Baked, not fried: We make baked chicken wings, to achieve the perfect balance of crispy skin and juicy meat without frying in hot oil.
- Crispy perfection: The secret to achieving that irresistible buffalo wing crispiness lies in a combination of baking powder and a hot oven. It ensures a golden-brown exterior!
- Finishing the wings: The wings are finished with a rich, tangy, and slightly sweet Buffalo wing sauce that coats the wings beautifully.
Buffalo Chicken Wings Ingredients
Find the full printable recipe with specific measurements below.
- Chicken wings & drumettes: Opt for fresh, not frozen, wings for the best texture.
- Baking powder: Essential for achieving that coveted crispy skin without deep-frying.
- Frank’s original red hot sauce: The star of the buffalo wing show, known for its perfect blend of heat and tang.
- You’ll also need butter, salt, and pepper. I like to add some brown sugar to the Buffalo sauce for some subtle sweetness, but you can leave it out if you prefer.
Substitutions and Variations
Feel like switching things up? No problem! Try these flavor variations for more amazing crispy baked wings!
- Lemon Pepper Wings: For a zesty twist, add a teaspoon of lemon pepper seasoning to the coating mixture and a squeeze of fresh lemon juice to the buffalo sauce.
- Teriyaki Chicken Wings: Swap out the buffalo sauce for a teriyaki glaze made with soy sauce, ginger, garlic, and a touch of honey.
- Buffalo Cauliflower: Not a meat eater? Try this recipe with cauliflower florets for a vegetarian twist on classic buffalo wings.
How to Make Buffalo Wings
In just under an hour, you’ll be enjoying these mouthwateringly crispy chicken wings!
- Prepping the Wings. Line a rimmed baking sheet with foil, coat it with non-stick cooking spray, and heat the oven to 425°F. Pat the wings dry with a paper towel. For optimal crispiness, consider letting them air-dry in the fridge uncovered overnight.
- Coating the Wings. In a zip-top bag, combine the baking powder, salt, and pepper. Place the dry wings in the bag and shake until the wings are evenly coated. Place the wings on the prepared baking sheet.
- Baking to Perfection. Bake for 25 minutes, then flip the wings and bake for an additional 15-20 minutes or until they reach the desired crispiness.
- Creating the Buffalo Sauce. While the wings are baking, mix the Buffalo sauce ingredients in a bowl. Once the wings are done, brush the sauce generously over them, ensuring each piece is well coated.
- Dry is key: Ensuring your wings are thoroughly dry before coating them will contribute to their crispiness. Consider air-drying them in the fridge overnight for an extra crunch.
- Even coating: Shake those wings vigorously in the zip-top bag to achieve a uniform coating of the baking powder, salt, and pepper mixture.
- Brush, don’t drench: When applying the buffalo sauce, use a brush for an even distribution. This helps prevent the wings from becoming overly soggy.
Here are some of my favorite ways to serve Buffalo wings:
- Salsa Ranch: Combine ranch dressing with a dollop of your favorite salsa for a spicy ranch dipping sauce.
- Avocado Lime Dressing: Whisk together mashed avocado, lime juice, sour cream, and a pinch of salt for a creamy and tangy dip.
- French Fries: Serve your wings alongside crispy golden fries for the ultimate comfort food experience.
- Restaurant quality appetizer: Crispy wings are also always great when served with raw veggie sticks and blue cheese dip, just like at your favorite restaurant!
Fresh wings are recommended for optimal crispiness. If using frozen, make sure to thaw and pat them dry before coating.
Control the heat by adjusting the amount of Frank’s Red Hot Sauce. For milder wings, use less; for extra heat, add more.
While baked Buffalo wings are best enjoyed fresh, you can prepare them ahead and reheat them in the oven or air fryer for a few minutes before serving.
These Buffalo wings are at their best on the first day, but you can store leftovers in a sealed container in the refrigerator for up to 3 days. For reheating, use an air fryer or oven until they are warm and crispy.
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Buffalo Wings Recipe
- 1 ½ – 2 pounds fresh chicken wings & drumettes , wing tips removed (about 20 fresh)
- 1 Tablespoon baking powder
- 1 teaspoons Kosher salt
- ¼ teaspoon ground black pepper
- 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
- 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 wings.
- Pat chicken with a paper towel until completely dry. Let dry, uncovered, overnight in the fridge, if time allows.
- In a zip-top bag, shake the baking powder, salt, and 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 the hot sauce, butter, and sugar, if using until combined. Brush on top of the chicken.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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