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Baked buffalo wings.
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5 from 5 votes

Baked Buffalo Wings Recipe

Ready for some seriously good buffalo wings? Dive into these baked buffalo wings, perfectly seasoned and crisped to golden perfection. This mouth-watering recipe combines the zesty heat of Frank's hot sauce with a tantalizing blend of spices, offering a homemade twist on a classic favorite.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6 people
Calories: 346kcal
Author: Briana

Equipment

Ingredients

For the wings:

  • 3 pounds split chicken wings (bone-in)
  • 1.5-2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon ground black pepper
  • 1 teaspoon baking powder (1 teaspoon per pound of 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!

Nutrition

Calories: 346kcal | Carbohydrates: 2g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1357mg | Potassium: 218mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg