Are you ready for game day or just craving some deliciously crispy Buffalo wings? You're going to love our easy-to-follow recipe for Baked Buffalo Wings! These crispy wings are made in the oven, with no deep frying involved. You only need a handful of ingredients and some baking sheets for wing night at home!
Disclosure: This recipe was originally published on July 31, 2016, but the recipe has been improved with new photos as of November 9th, 2023. We hope you enjoy the new look!
With the perfect blend of seasonings, a crispy texture, and a mouthwatering buffalo sauce, these wings are bound to be a hit at your next gathering or even for a cozy night in. Serve them with our Wingstop ranch dressing recipe or blue cheese dressing!
Looking for more delicious game day dishes? Try these Philly cheesesteak sliders, these air fryer garlic parmesan wings, these pizza fries, this Dutch Oven Chili, or these mango habanero wings!
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❤️Why we love this recipe
- Incredibly easy. This recipe is incredibly easy to make, making it suitable for both novice and experienced cooks.
- Bursting with flavor. These wings are bursting with bold and spicy flavors that will leave your taste buds dancing with joy. The crispy texture of the wings combined with the tangy buffalo sauce make for a perfect recipe!
- Suitable for multiple diet types. Whether you're following a low-carb diet, looking for a gluten free and keto-friendly option, or just craving a delightful snack, these crispy baked buffalo chicken wings are adaptable to various dietary preferences. They can also be made dairy free with one simple swap.
- Great for game day. If you love having get-togethers for football season this year, these wings make the perfect party finger food to share with guests!
- Made with simple ingredients. Everything you need for this recipe can be found at any grocery store.
🍗Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Chicken wings. We prefer to buy split chicken wings because we prefer a more traditional "restaurant style". You can also cut up wings yourself, or leave them whole!
- Ground cayenne pepper (optional). We prefer a more spicy buffalo wing, you can omit this is you want.
- Baking powder. Not to be confused with baking soda. The baking powder is the secret ingredient for crispy skin.
- Hot sauce of choice to taste. We used Frank's Red Hot Sauce.
- Serve with. Celery sticks, carrots, and your favorite dipping sauce, like this Wingstop ranch copycat.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Flavor experimentation. Get creative with your seasonings and sauces. Try different hot sauces to achieve your preferred level of spiciness or add a touch of cayenne pepper for an extra kick.
- Dipping sauces. While ranch dressing is a classic choice, feel free to dip with blue cheese dip or even some homemade concoctions for dipping these crispy delights.
- Wing pieces. Feel free to use all drums or flats or any cut of chicken wing that you prefer.
- Dairy-free. Substitute the butter with a vegan alternative for a dairy-free version.
🔪Prep work
- Preheat the oven to 425°F. Dry your chicken wings very well with paper towels to get rid of extra moisture. This helps with crispy skin.
- Prepare a parchment lined baking sheet.
- Make your buffalo sauce mixture and prepare your dipping sauces while the wings are baking.
📋Instructions
Mix up your seasoning blend. In a large bowl, coat the wings well. (Image 1)
Then, add the baking powder evenly. Make sure to spread it all over the wings to avoid clumping. (Image 2)
Toss the wings until everything is well-coated. (Image 3)
Place the coated wings, skin side down, on the parchment paper to help crisp up the skin. Cook for 25 minutes at 425°F. Flip over so that both sides of the chicken wings can get nice and crispy for another 25 minutes.
The internal temperature should read at least 165°F in an instant read thermometer. (Image 4)
✨Pro Tip: Don't skip the baking powder; it's the secret ingredient that helps create that golden brown and crispy exterior.
About 5 minutes or so before the wings come out of the oven, heat your hot sauce in a small saucepan over medium-low heat. (Image 5)
Add your butter to the hot sauce. Stir to combine. Set aside. (Image 6)
Take the wings out of the oven once they are golden brown. (Image 7)
Toss them in a large mixing bowl with the buffalo sauce mixture to coat. If desired, you can broil them on high to get the sauce a little crispier. (Image 8)
Now, simply serve with your favorite dipping sauces and enjoy!
✨Tips & tricks
- Extra crispy chicken wings. The key to achieving that perfect crispy skin is thoroughly drying the chicken wings with paper towels before seasoning them.
- Even crispiness. Flipping the wings halfway through the cooking process ensures all around crispness versus having wings with a crispy and soggy side.
- Use a wire rack. Placing the wings on a wire rack on top of a rimmed baking sheet allows for even cooking and ensures they stay crispy on all sides.
- Easy cleanup hack. Line your baking sheet with aluminum foil or parchment paper or use cooking spray to make cleanup a breeze.
- Don't skip the broiling. For an even crispier finish, broil the wings briefly after tossing them in the buffalo sauce.
- Cooking time - Cooking time will vary from oven to oven. If you can, use an oven thermometer to ensure your oven is at the right temperature.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 4-5 days. To freeze, do not add sauce to the wings. Instead, bake them, allow them to cool off, then place the wings in a single layer on a parchment-lined baking sheet and freeze them solid (about 2 hours). Transfer to a freezer-safe bag.
Of course! This recipe can easily be adjusted to accommodate the size of your gathering.
Just increase or decrease the quantity of chicken wings and seasonings accordingly. You can count on about ½ a pound of wings per person. For instance, if you want to double the recipe, just double each ingredient. For example, use 6 pounds of chicken wings instead of 3.
More Wing Recipes To Consider
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📖 Recipe
Baked Buffalo Wings Recipe
Equipment
- Saucepan
- Rubber Spatula
- mixing bowls
Ingredients
For the wings:
For the buffalo sauce (optional):
- 4 tablespoons butter, unsalted
- ½-3/4 cups buffalo sauce of choice (we like Frank's RedHot)
- Serve with: veggies, blue cheese dressing, ranch dressing, hot sauce (optional)
Instructions
- Preheat your oven to 425°F. Dry your chicken wings off very well with paper towels to get rid of extra moisture.
- Mix up your seasoning blend, then coat the wings. We use our hands (with gloves on) to make sure everything is well incorporated. Then, add 1 tablespoon of baking powder and make sure the wings get well coated with that as well.
- Place the wings skin side down on the parchment paper to help crisp up the skin. Cook for 25 minutes, and then flip over, so that both sides of the chicken wings can get nice and crispy for another 25 minutes.
- About 5 minutes or so before the wings come out of the oven, heat your 4 tablespoons of butter and ½ cup to ¾ cup of hot sauce together in a small saucepan over medium low heat. After combined, put in a dish to use for dipping sauce later.
- Now, simply toss the wings in the buffalo sauce, and dunk the chicken wings in serving sauces, and dig in!
- Store leftovers in an airtight container in the fridge for up to 4-5 days. To freeze, do not add sauce to the wings. Instead, bake them, allow them to cool off, then place the wings in a single layer on a parchment-lined baking sheet and freeze them solid (about 2 hours). Transfer to a freezer-safe bag. Bake according to recipe.
Notes
- Extra crispy chicken wings. The key to achieving that perfect crispy skin is thoroughly drying the chicken wings with paper towels before seasoning them.
- Use a wire rack. Placing the wings on a wire rack on top of a rimmed baking sheet allows for even cooking and ensures they stay crispy on all sides.
- Easy cleanup hack. Line your baking sheet with aluminum foil or parchment paper, or use cooking spray to make cleanup easy.
- Don't skip the broiling. For an even crispier finish, broil the wings briefly after tossing them in the buffalo sauce.
- Salt. Less is more here, as bottled buffalo sauce generally has a lot of added salt, you can always add more later!
Moe says
Simple and delicious!
Briana says
So glad you liked it!!
Aliza says
Loved this recipe! Super easy to follow and the wings turned out super crispy!
Briana says
We're so happy you loved it, Aliza! Thanks for the 5 star review! 🙂